Volume 70, Number 3, May-June 2015
|Page(s)||173 - 179|
|Published online||22 April 2015|
Postharvest evaluation of Goldfinger banana (FHIA-01) at different storage temperatures followed by an acclimation time
Évaluation post-récolte de la banane Goldfinger (FHIA-01) stockée à différentes températures de conservation suivi d’un temps d’acclimatation
Instituto Tecnológico de Tepic. Laboratorio Integral de
Investigación en Alimentos. Av.
Tecnológico 2595, Lagos de Country, Tepic, Nayarit, C.P. 63175, México
2 Universidad Tecnológica de Nayarit, Procesos Agroindustriales, Xalisco, Nayarit, México
3 Postharvest Technology Group, Department of Crop Sciences, Tshwane University of Technology, Danville, Pretoria 0001, South Africa
4 Instituto Politécnico Nacional. Centro de Desarrollo de Productos Bióticos. Carretera Yautepec-Jojutla km 6 San Isidro, CEPROBI 8, Yautepec, Morelos, C.P. 62731, México
Accepted: 29 January 2015
Introduction. Banana fruit is one of the major staple crops grown in the humid tropical areas of Mexico. In spite of the adequate preharvest performance of Goldfinger banana (FHIA-01) in the field, little information about its postharvest behavior has been generated. We decided to study the ripening behavior and quality of fruit during controlled storage and acclimation time. Materials and methods. Banana fruit of the hybrid Musa acuminata X balbisiana ’FHIA-01 Goldfinger’ were stored at 11, 13, 15 and 20 °C for 21 days and then transferred to 25 ± 2°C for acclimation. Fruit sampling under controlled temperatures was performed after 1, 3 and 5 days and the samples were analyzed for CO2 and ethylene production, weight loss, acidity, pH, firmness, and total soluble solids (TSS). Results and discussion. The physiological response and quality of cv. FHIA-01 were affected by the temperature and period of storage and acclimation. During the storage period at 20 °C banana fruit showed total loss of firmness, high TSS (23 °Brix) and full color development (yellow) after 15 days. Fruit at 11 °C and then transferred to 25 °C had delayed maturity with alteration of the ripening process. Conclusion. In general, the optimum storage temperatures for this banana cultivar were 13 °C and 15 °C for 7 to 14 days.
Key words: Mexico / banana / Musa spp. / postharvest ripening / fruit maturity
Mots clés : Mexique / banane / Musa spp. / mûrissage / physiologie post-récolte / maturité du fruit
© 2015 Cirad/EDP Sciences