Effect of Chilling Injury on Quality Changes of Bananas Stored at Low Temperature

Received: 12-02-2012

Accepted: 18-05-2012

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Issue: Vol. 10 No. 3 (2012)

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KỸ THUẬT VÀ CÔNG NGHỆ

How to Cite:

Hieu, H., Thang, D., Thoa, N., Hieu, N., Dung, L., & Thuy, N. (2024). Effect of Chilling Injury on Quality Changes of Bananas Stored at Low Temperature. Vietnam Journal of Agricultural Sciences, 10(3), 474–478. http://testtapchi.vnua.edu.vn/index.php/vjasvn/article/view/9

Effect of Chilling Injury on Quality Changes of Bananas Stored at Low Temperature

Hoang Van Hieu (*) 1 , Dao Hong Thang 1 , Nguyen Thi Thoa 1 , Nguyen Van Hieu 2 , Le Thi Dung 2 , Nguyen Thi Bich Thuy 3

  • 1 Sinh viên lớp BQCB 51A
  • 2 Sinh viên lớp BQCB 52A- Khoa Công nghệ Thực phẩm
  • 3 Khoa Công nghệ thực phẩm, Trường Đại học Nông nghiệp Hà Nội

    • Keywords

    Banana, Chilling injury, Low temperature, Storage

    Abstract


    An investigation on chilling injury sensitivity and quality changes of banana fruits (Musa AAA) stored at two different temperatures (7 and 10oC) was carried out in the laboratory conditions. Bananas were harvested at 85% maturity, cleaned by fresh water to remove latex, then treated with 0.5% Benomyl and dried at room temperature. Then banana fruits were placed in carton boxes and transfered to low temperature for storage. The results showed that bananas were susceptible to chilling injury at both 7 and 10oC. Chilling injury resulted in several physical and biochemical changes such as discolouration of peel (reduction of L value), abnormal changes of pulp texture. Cool-stored bananas riped abnormally with low content of total sugars. However, bananas stored at 10oCwere affected less than those stored at 7oC.

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