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Chilling injury banana

WebJan 12, 2024 · Chilling injury (CI) and electrolytic leakage (EL) Longkong fruit pericarp was assessed for CI using the method of Nguyen et al. (2003). The intensity of CI on the fruit pericarp was measured using a 5-point scale, with 0 for no CI injury, 1 for mild, 2 for moderate, 3 for severe, and 4 for very severe injuries. WebDec 20, 2024 · Banana fruits, especially fully ripe ones, are sensitive to physical injuries during storage and transportation (Malmiri et al., 2011). Cold storage is used in various fruits and vegetables to extend their postharvest shelf life. However, many tropical and subtropical fruits are highly sensitive to chilling injury (CI) including banana.

Exogenous phytosulfokine α (PSKα) alleviates chilling injury of banana …

WebA harvested banana fruit passes through three physiological development stages, namely the pre-climacteric or "green life" stage, the climacteric and ripening stage and finally the eat-ripe and senescence stage. ... Chilling injury is an important disorder of bananas. Both green and ripe fruit are susceptible, with green fruit being slightly ... WebChilling injury. Skin pitting, scalding, and blackening are the main external chilling injury symptoms on mature-green avocado kept at 0-2°C (32-36°F) for more than 7 days before transfer to ripening temperatures. Avocados exposed to 3-5°C (37-41°F) for more than two weeks may exhibit internal flesh browning (gray pulp, pulp spot, vascular ... harding funeral home obituaries wv https://pltconstruction.com

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WebMar 16, 2016 · Chilling injury: A necrotic flecking just below the surface of the green skin and pulp of the banana fruit, caused by exposure of banana fruits to temperatures below 13°C (55°F). Management: Avoid refrigeration at below 13°C (55°F). Choke throat of banana: It is a physiological disorder of bananas. WebJun 30, 2024 · Chilling injury reduces the quality and commercial value of banana. The effects of exogenous phytosulfokine α (PSKα) on chilling tolerance of banana via modulating the metabolism of polyamine, proline, γ-aminobutyric acid (GABA) were studied. WebJan 1, 2024 · Chilling injury (CI) of banana represents a serious problem constraining postharvest preservation in the industry. Application of ethylene was found to efficiently attenuate CI of banana, however, the mechanism of which remains to be investigated. change datatype numpy

Regulatory effects of CaCl2, sodium isoascorbate, and 1 ...

Category:Ethylene attenuates chilling injury of banana fruit via the …

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Chilling injury banana

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WebApr 7, 2024 · Comparative transcriptomic analysis reveals the potential mechanism of hot water treatment alleviated-chilling injury in banana fruit Food Res. Int. , 157 ( 2024 ) , Article 111296 View PDF View article View in Scopus Google Scholar WebBanana fruit was treated with NO donor sodium nitroprusside of 0.05 mM at 20 °C for 10 min and then stored at 7 °C for up to 20 days. Banana fruit treated with NO sustained a lower chilling injury index and higher firmness and kept lower electrolyte leakage and malondialdehyde content than the control.

Chilling injury banana

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WebChilling injury in banana fruit is caused by prolonged exposure to temperatures less than 13°C. This can occur during bunch development in the field or postharvest handling and storage. Mild symptoms of chilling injury are localised to peel tissue and reduce visual quality of fruit. Light microscopy was used in the present study to analyse ... WebAug 3, 2024 · Banana (Musa acuminata cv. ‘Grand Nain’) is prone to chilling injury (CI) during cold storage, which limits extended storage and shelf life. In this study, we investigated the postharvest application of chitosan (CS) and chitosan nanoparticles (CSNPs) on the CI and quality of unpacked banana fruits during and after cold storage. …

WebSep 15, 2024 · Chilling injury severity in banana fruit was scored visually on three banana fingers per treatment every 3 day beginning on Day 1, except for the last three evaluations, which were conducted on Days 43, 51, and 61. Peel graying was determined by estimating the percentage area of banana peel turning gray or grayish-brown.

WebAug 18, 2024 · Refrigeration is a usual method for extending storage life of banana fruit. Like other tropical and subtropical fruits, banana is highly susceptible to chilling injury (CI) and develops CI symptoms of rapid peel browning, pulp rigidity, and pitting when stored at low temperature. WebChilling. Low temperatures in the plantation and during transport to market can cause chilling of fruit. Whether fruit is damaged or not is a function of time and temperature. Figure 3 gives a guide to the time and air temperature combinations likely to cause irreversible chilling injury in banana fruit. For example,

WebChilling injury in banana fruit is caused by prolonged exposure to temperatures less than 13°C. This can occur during bunch development in the field or postharvest handling and …

WebNational Center for Biotechnology Information harding funeral home in slatington paWebPreharvest temperature affects chilling injury in dessert bananas during storage Preharvest temperature affects chilling injury in dessert bananas during storage Authors Christophe Bugaud 1 , Charlène Joannès-Dumec 2 , Jacques Louisor 3 , Philippe Tixier 4 5 , Frédéric Salmon 2 Affiliations change data type in t sqlWebKeywords: Banana, Chilling injury, Backscattering, Fruit quality, Imaging. 1. Introduction Bananas are susceptible to chilling injury when exposed to chilling temperatures. Since the banana is the 4th most important food behind rice, wheat and maize in the world food ranking [1], chilling injury becomes a major problem in change data type object to float pandasWebMar 4, 2024 · The banana is prone to chilling injury (CI) at low temperature and showing a series of chilling symptoms, such as peel browning, etc. Lignification is a response to abiotic stress and senescence, which is an important manifestation of fruits and vegetables during chilling exposure. change datatype of a column in rWebApr 1, 2024 · Abstract The effects of brassinolide (BL) on alleviating the occurrence of chilling injury (CI) of banana fruit were investigated. The present results showed that BL effectively decreased the... harding funeral home slatington paWebApr 30, 2024 · Chilling injury Unsaturated fatty acids Phenolic compounds Banana fruit 1. Introduction As a typical climacteric fruit, banana has a short storage of 10–15 days at ambient temperature ( Zhang et al., 2010 ), softened rapidly and decayed easily. change datatype of a column in bigqueryWebAlthough low-temperature storage could maintain the quality of fruits and vegetables, it may also result in chilling injury (CI) in cold-sensitive produce, such as cucumbers. This can seriously affect their quality.” The antioxidant capacity, energy metabolism and proline metabolism of cucumbers treated with hydrogen sulfide (H2S) were studied in … harding funeral home pa