Changes of Peel Colour of Banana and Planta in Fruits during Ripening atDifferent Temperatures

ACTA HORTICULTURAE SINICA ›› 2006, Vol. 33 ›› Issue (3): 617-620.

• 研究简报 • Previous Articles Next Articles

Changes of Peel Colour of Banana and Planta in Fruits during Ripening atDifferent Temperatures

Li Yun¹; Qian Chunmei²;Lu Wangjin¹;Zhang Zhaoqi¹;Pang Xuequn^2*

(¹College of Horticulture, South China Agricultural University, Guangzhou, Guangdong 510642, China; ²College of Biotechnology, South China Agricultural University, Guangzhou, Guangdong 510642, China)

Received:2005-06-05 Revised:2005-08-26 Online:2006-06-25 Published:2006-06-25

Abstract

Abstract: Changes of peel colour and pigment content of banana (Musa AAA Group ) and plantain(Musa AAB Group ) fruits during ripening at 20℃ and 30℃ was investigated. The results indicated that, when ripening at 20℃, both banana and plantain fruits showed a climatic respiration and ethylene release rate, peel chlorophyll content decreased and carotenoid content increased gradually and a fully yellow peel was developed. However, when ripening at 30℃, although the fruits showed a normal climatic respiration and ethylene release rate like at 20℃, an abnormal green peel was developed due to inhibition of chlorophyll breakdown. Plantain fruit developed a fully yellow peel at 30℃ as well as at 20℃. The possible relationship between chlorophyll breakdown and the peel degreening of banana fruitswas discussed.

Key words: Banana, Plantain, Fruit, Ripening, Peel colour

Li Yun;Qian Chunmei;Lu Wangjin;Zhang Zhaoqi;Pang Xuequn. Changes of Peel Colour of Banana and Planta in Fruits during Ripening atDifferent Temperatures[J]. ACTA HORTICULTURAE SINICA, 2006, 33(3): 617-620.

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Changes of Peel Colour of Banana and Planta in Fruits during Ripening atDifferent Temperatures

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