《Effects of high CO2 treatment on greenripening and peel senescence in banana and plantain fruits》.pdfVIP

Journal of Integrative Agriculture 2015, 14(5): 875–887 Available online at ScienceDirect RESEARCH ARTICLE Effects of high CO treatment on green-ripening and peel senescence 2 in banana and plantain fruits 1 1 2 2 2* 1* SONG Mu-bo , TANG Lu-ping , ZHANG Xue-lian , BAI Mei , PANG Xue-qun , ZHANG Zhao-qi 1 College of Horticulture, South China Agricultural University, Guangzhou 510642, P.R.China 2 College of Life Sciences, South China Agricultural University, Guangzhou 510642, P.R.China Abstract Banana fruit (Musa, AAA group, cv. Brazil) peel fails to fully degreen but the pulp ripens normally at temperatures above 24°C. This abnormal ripening, known as green-ripening, does not occur in plantains (Musa, ABB group, cv. Dajiao). Based on the fact that un-completely yellowing was also observed for bananas in poorly ventilated atmospheres, in the present study, the effect of high CO with regular O (21%) on banana ripening was investigated along with that on plantains at 2 2 20°C. The results showed that high CO2 conferred different effects on the color changing of bananas and plantains. After 6 d ripening in 20% CO2, plantains fully yellowed, while bananas retained high chlorophyll content and stayed green. In contrast to the differentiated color changing patterns, the patterns of the softening, starch degradation and soluble sugar accumulation in the pulp of 20% CO2 treated bananas and plantains displayed similarly as the patterns in the fruits ripening in regular air, indicating that the pulp ripening was not inhibited by 20% CO2, and the abnormal ripening of