Elbagoury Mostafa M, Turoop Losenge, Runo Steven, Sila Daniel N
Department of Molecular Biology and Biotechnology Pan African University Institute of Science Technology and Innovation Nairobi Kenya.
Department of Horticulture and food security Jomo Kenyatta University of Agriculture and Technology Nairobi Kenya.
Food Sci Nutr. 2020 Dec 20;9(2):929-942. doi: 10.1002/fsn3.2058. eCollection 2021 Feb.
Fruit quality is preserved through cold storage, but climacteric fruits are prone to chilling injury (CI) which limits their shelf life and marketability. Two postharvest treatments, 1 mM methyl jasmonate (MeJA) and 4% (wt/vol) calcium chloride (Ca), were separately used to investigate their influences on chilling injury (CI) incidence and fruit quality in unpacked banana cultivar "Grand Nain" during cold storage and subsequent ripening. Banana fruits were dipped for 2 min in aqueous emulsions containing 1% Tween-80-used here as a surfactant with untreated fruits being used as control. Fruits were stored at 10 ± 2 or optimal 14 ± 2°C temperature and relative humidity 85%-90% for a 20-day cold storage period and then removed from cold storage at 5, 10, 15, and 20 days followed by ripening at 22 ± 2°C. Treatments with MeJA or Ca significantly reduced CI in banana fruit during cold storage and subsequent ripening temperature. Untreated controls exhibited increased CI, weight loss, and decreased hue angle, as well as firmness. In contrast, the aforementioned changes were considerably delayed after treatments with MeJA or Ca. Application of MeJA or Ca also increased total phenolic compound contents and maintenance of total antioxidant activity throughout cold storage and during ripening periods as compared to that of the control. These findings indicate that coating bananas with 1 mM MeJA or 4% (wt/vol) Ca can improve the postharvest quality and shelf life of fruits, and it can ameliorate chilling injury during cold storage and at ripening temperature.
通过冷藏可保持水果品质，但跃变型水果容易受到冷害，这限制了它们的货架期和市场适销性。分别采用两种采后处理方法，即1 mM茉莉酸甲酯（MeJA）和4%（重量/体积）氯化钙（Ca），来研究它们对未包装的“贵妃蕉”香蕉品种在冷藏及后续催熟过程中冷害发生率和果实品质的影响。将香蕉果实浸入含有1%吐温-80的水乳液中2分钟（此处吐温-80用作表面活性剂），未处理的果实作为对照。果实分别在10±2°C或最佳的14±2°C温度以及85%-90%的相对湿度下贮藏20天，然后在第5、10、15和20天从冷藏中取出，随后在22±2°C下催熟。用MeJA或Ca处理显著降低了香蕉果实在冷藏及后续催熟温度下的冷害。未处理的对照冷害增加、重量损失、色相角降低以及硬度下降。相比之下，用MeJA或Ca处理后，上述变化显著延迟。与对照相比，施用MeJA或Ca还增加了总酚类化合物含量，并在整个冷藏和催熟期间保持了总抗氧化活性。这些研究结果表明，用1 mM MeJA或4%（重量/体积）Ca处理香蕉可以提高果实的采后品质和货架期，并能减轻冷藏和催熟温度下的冷害。
