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Effect of storage conditions on physico-chemical attributes and physiological responses of milk (Musa spp., AAB group) banana during fruit ripening Umezuruike Linus Opara
South African Research Chair in Postharvest Technology, Faculty of AgriSciences, Stellenbosch University, P.O. Box X1, Stellenbosch 7600, South Africa E-mail: opara@sun.ac.za
Rashid Al-Yahyai*, Naflaa Al-Waili, Fahad Al Said, Majeed Al-Ani, Annamalai Manickavasagan and Adel Al-Mahdouri
College of Agricultural and Marine Sciences, Sultan Qaboos University, P.O. Box 34, Al-Khod 123, Muscat, Sultanate of Oman E-mail: alyahyai@squ.edu.om E-mail: ame5ss@hotmail.com E-mail: faalsaid@squ.edu.om E-mail: majeed@squ.edu.om E-mail: manick@squ.edu.om E-mail: adil@squ.edu.om *Corresponding author
Abstract: Knowledge of fruit physico-chemical properties and physiological responses is important for the design and development of appropriate postharvest handling and storage systems to reduce losses and maintain quality. The objective of this study was to investigate the changes in physico-chemical attributes and physiology of milk banana cultivar at three ripening stages (unripe, fully ripe and overripe) under three storage conditions [refrigerated storage, 11C12C and 95.5% RH; warm (room) storage, 20C22C and 82%85% RH; and 12-h cycle of 28C/70% RH and 18C/50% RH, simulating cyclic day/night conditions]. Fruit physico-chemical characteristics (weight loss, firmness, colour, pH, total soluble solids, titratable acidity, sugar:acid ratio and vitamin C) and physiological processes (C2H4 and CO2 evolution) varied significantly among storage conditions for each of the three ripening stages tested. The least reduction in fruit weight, highest firmness and peel colour change were found using refrigerated storage compared to the other storage conditions. Refrigerated storage at 11C12C and 95.5% RH offered significant benefits in postharvest handling of milk banana by reducing fruit weight-loss, extending storage life by two weeks, and enhancing fruit vitamin C content during ripening.
Introduction
The physico-chemical attributes of banana fruit varies among cultivars (Emaga et al., 2007) and during ripening (Opara et al., 2011). Salvador et al. (2007) reported gradual changes in fruit colour and texture during storage in M. Cavendish AAA group, whereas the process was more uneven in M. Paradisiaca AAB group. High fruit respiration rate is commonly associated with short storage life as well degradation in quality and food value (Phan et al., 1973). Milk banana is one of the most important commercial cultivars in India and parts of the Middle East (Opara et al., 2010). Milk banana experience high incidence of postharvest losses and quality reduction, especially appearance in comparison with imported fruit and this is largely attributed to the lack of scientific information on postharvest technology and physiology of locally grown banana cultivars to assist in the development of appropriate handling and storage techniques to reduce losses and improve storage and shelf life potential (Opara, 2009). Banana is the second most important fruit crop in Oman, the largest banana producer in the Arabian Peninsula (Al-Harthi and Al-Yahyai, 2009). Recently, the genetic diversity in banana cultivars (Musa cvs.) from Oman has been characterised using amplified fragment length polymorphism (AFLP) markers and classification by phylogenetic, chemometric and hierarchical clustering (Opara et al., 2010). However, there are no reported scientific studies characterising the physico-chemical properties and postharvest storage stability of important cultivars such as milk banana. Therefore, the aim of the present study was to investigate the physico-chemical properties and physiological responses of milk banana during ripening under different storage conditions.
4 a b c
U.L. Opara et al. refrigerator (11C12C and 95% RH) room (20C22C and 82%85% RH) environmental chamber [12-hour cycle of 28C/70% RH (lighted) and 18C/50% RH (darkened), simulating cyclic day and night time conditions].
Air relative humidity (RH) and temperature (T) inside the refrigerator and room conditions were measured using a sensor (model Data Hog, Sky Instruments, Wales). A computerised environmental test chamber (model MLR-351 H, SANYO Electric Co. Ltd., Japan) was used to simulate the day/night storage conditions.
where Vc is the volume of container, Vf is the volume of sample, and CO2(f), CO2(i) are the final and initial percentage of carbon dioxide respectively. P is the atmospheric pressure (101.3 KPa), T is the temperature in Kelvin (K), R is gas constant (8.314 m3.Pa.mol1 K1), wt is the weight of sample (g), t is the time difference (s) between two readings for R CO2 and R C2 H4 , and C2H4(f), C2H4(i) are the finial and initial production of ethylene.
2.4.2 Colour
Peel colour of each fruit was measured twice mid-way along the stem-calyx axis with a chromameter (model CR-400, Konica Minolta, Japan) on each opposite side of fruit. Peel colour was reported in the CIELAB scale (Salvador et al., 2007): L* (lightness: 0 black to 100 white); a* (redness to greenness: a* for greenness and +a* for redness); and b* (yellowness to blueness: b* for blueness to +b* for yellowness). Chromaticity or saturation (C*ab) and hue angle (h*ab) were calculated using equations (3) and (4):
Cab* = ( a *2 + b*2 )
1 2
(3)
(4)
A detailed review of various colour measurements including chroma (Cab*) and hue angle (h*ab) and their use in horticultural crops can be found in Camelo and Gmez (2004) and Salvador et al. (2007).
2.4.3 Firmness
Fruit firmness was evaluated twice on each fruit daily using Durofel non-destructive firmness device (Agro-Technology Co., 13150 Taracon-France) with a 25-mm diameter round probe. Firmness was measured mid-way along the stem-calyx axis on opposite sides of the fruit and the results were reported on a 100-point scale (0 soft and 100 firm).
2.5.1 pH
pH was determined using 10 ml of the diluted banana juice using a standard bench-top pH meter (model Jenway 3520, Barloworld Scientific Ltd., UK).
(5)
where C is constant = 0.067 (for malic acid), N of NaOH = 0.1, mL of NaOH = readings of sample volume, and D (dilution factor). TSS:TA ratio was calculated as fruit flavour index (Chamara et al., 2000; Mostafa, 2005).
2.5.4 Vitamin C
Vitamin C was measured by titration with 2,6-dichloroindophenol in acidic solution as recently reported by Opara et al. (2009), and expressed as % malic acid. In brief, vitamin C content was determined by the standard titrimetric method by titration of filtrate against the dye, 2,6-dichlorophenol indophenol (AOAC, 2000). Vitamin C was calculated according to equation (6):
mg Vitamin C = S V D 100 g FW (6)
where the strength of the dye (S) was measured by titrating 10 ml of standard ascorbic acid until a light pink end point (S = 1 / Volume of dye required), V is volume of the dye required for the sample titration, and D is the dilution factor. Results of vitamin C content were expressed as milligram ascorbic acid per 100 g fresh weight.
Ahmad et al., 2001). Similar results were reported by Paull (1996) who found greater weight loss at (22.5C) compared to lower temperature (17.5C) and Ahmed et al. (2006) who reported 5.5% weight loss in Cavendish banana fruit during storage at 14C for two weeks.
Figure 1 Percentage of weight loss of milk banana at different storage conditions (see online version for colours)
Notes: Mean (N = 9) SE Temperate and relative humidity for each storage condition are as follows: environmental chamber (12-h cycle: 28C/70% RH and 18C/50% RH), room (20C22C and 82%85% RH), and refrigerator (11C12C, 95% RH).
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Figure 2
Notes: Mean (N = 9) SE Temperate and relative humidity for each storage condition are as follows: environmental chamber (12-h cycle: 28C/70% RH and 18C/50% RH), room (20C22C and 82%85% RH), and refrigerator (11C12C, 95% RH). Figure 3 Colour parameter b* (yellow-to-blue) of milk banana at different storage conditions (see online version for colours)
Notes: Mean (N = 9) SE Temperate and relative humidity for each storage condition are as follows: environmental chamber (12-h cycle: 28C/70% RH and 18C/50% RH), room (20C22C and 82%85% RH), and refrigerator (11C12C, 95% RH).
Notes: Mean (N = 9) SE Temperate and relative humidity for each storage condition are as follows: environmental chamber (12-h cycle: 28C/70% RH and 18C/50% RH), room (20C22C and 82%85% RH), and refrigerator (11C12C, 95% RH). Figure 5 Chroma (Cab*) of milk banana at different storage conditions (see online version for colours)
Notes: Mean (N = 9) SE Temperate and relative humidity for each storage condition are as follows: environmental chamber (12-h cycle: 28C/70% RH and 18C/50% RH), room (20C22C and 82%85% RH), and refrigerator (11C12C, 95% RH).
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Figure 6
Notes: Mean (N = 9) SE Temperate and relative humidity for each storage condition are as follows: environmental chamber (12-h cycle: 28C/70% RH and 18C/50% RH), room (20C22C and 82%85% RH), and refrigerator (11C12C, 95% RH). Figure 7 Firmness of milk banana at different storage conditions (see online version for colours)
Notes: Mean (N = 9) SE Temperate and relative humidity for each storage condition are as follows: environmental chamber (12-h cycle: 28C/70% RH and 18C/50% RH), room (20C22C and 82%85% RH), and refrigerator (11C12C, 95% RH).
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3.3 Firmness
Storage conditions had significant effect on fruit firmness (Figure 7). The firmness of the banana gradually reduced throughout the storage period in all conditions. Fruit samples stored at room and environmental chamber had lesser firmness (47.3 and 50.5, respectively, on a 100-point scale), than that of refrigerator (93.4 on a 100-point scale) on the eighth day. The changes in firmness (towards softness) during ripening stages were accelerated due to the elevated storage temperature (Abdullah and Pantastico, 1990; Kojima et al., 1994; Mustaffa et al., 1998; Trakulnaleumsai et al., 2006; Bugaud et al., 2007).
Table 1 Effect of storage condition on fruit chemical characteristics and vitamin C content of milk banana at three stages of ripening Storage condition Refrigerator (11C12oC, 95% RH) Room (20C22oC and 82%-85% RH) Environmental chamber (12-h cycle: 28C/70% RH and 18C/50% RH) Fully ripe Refrigerator (11C12oC, 95% RH) Room (20C22oC and 82%-85% RH) Environmental chamber (12-h cycle: 28C/70% RH and 18C/50% RH) Overripe Refrigerator (11C12oC, 95% RH) Room (20C22oC and 82%-85% RH) Environmental chamber (12-h cycle: 28C/70% RH and 18C/50% RH) pH 6.06 a 6.05 a 6.03 a TSS (%) 3.50 b 4.59 a 4.78 a TA (%) TSS:TA ratio Vitamin C (mg/100 g FW) 14.47 b 15.65 a 14.15 b
Note: Similar letters within columns indicate no significant differences among the storage conditions within each ripening stage according to DMRT (N = 9, P < 0.05).
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(1995) and Dadzie and Orchard (1997) who stated that the value of pH decreased to 4.0 at the fully ripe stage. However, Wills et al. (1984) reported inconsistency in pH values of Cavendish banana that showed a decline only to the third stage of ripening but increased from the fourth to the final stage of ripening. Slower change in pH under refrigerated storage is perhaps the reason for higher pH values compared to warmer temperature of the environmental chamber and room storage.
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Notes: Mean (N = 9) SE Temperate and relative humidity for each storage condition are as follows: environmental chamber (12-h cycle: 28C/70% RH and 18C/50% RH), room (20C22C and 82%85% RH), and refrigerator (11C12C, 95% RH).
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storage (0.002 to 0.018 ml kg1 h1) was comparable with that of Kader (2005) who found that ethylene production of banana at 13C was 0.0001 to 0.02 ml kg1 h1.
Figure 9 Ethylene production rate of milk banana at different storage conditions (see online version for colours)
Notes: Mean (N = 9) SE Temperate and relative humidity for each storage condition are as follows: environmental chamber (12-h cycle: 28C/70% RH and 18C/50% RH), room (20C22C and 82%85% RH), and refrigerator (11C12C, 95% RH).
Conclusions
Storage conditions of varying temperatures significantly affected the physico-chemical quality characteristics of milk banana fruit and its physiological responses at three stages of ripening (i.e., unripe, fully ripe and overripe). Under all storage conditions, fruit steadily lost weight and green colour during storage with storage time. The highest percentage of fruit weight loss occurred under environmental chmaber (12-h cycle: 28C/70% RH and 18C/50% RH) followed by room storage (20C22C and 82%85% RH) and the least percentage of fruit weight loss was found in refrigerated storage (11C12C, 95% RH). Fruit chlorophyll degradation (degreening) were lowest under refrigerated storage compared to those stored at elevated temperatures. Fruit chemical quality characteristics from all ripening stages were significantly affected by the storage conditions. Storage at high temperature (i.e., environmental chamber and room) resulted in higher TSS and TA, but reduced pH and TSS:TA ratio compared to refrigerated storage. Fruit vitamin C varied among storage conditions, with highest vitamin C content for unripe fruit was at room storage, whereas for full ripe and overripe fruits, refrigerator resulted in the highest vitamin C. Respiration rate and ethylene production showed a rapid increase in the first week of storage under higher temperatures compared to refrigerated storage.
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The significantly lower respiration rate and higher retention of vitamin C content in both fully ripe and overripe fruit stored under refrigerated conditions highlights the importance of maintaining the cold chain to assure the quality and nutritional value of fresh horticultural produce such as banana.
Acknowledgements
This work is based upon research supported by His Majestys Strategic Research Project at Sultan Qaboos University awarded to Prof. UL Opara and the South African Research Chairs Initiative of the Department of Science and Technology and National Research Foundation.
References
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