Softening of Musa AAAcavendish banana during ripening

Phebe D., . and Siti Hajar A., . and Abd. Rahman A. R., . and Nazamid S., . and Mahmud T. M. M., . (2003) Softening of Musa AAAcavendish banana during ripening. [Proceedings Paper]

A significant quadratic decrease in pulp firmness was observed as Cavendish banana ripened from mature green maturity index 1 to full yellow stage maturity index 6 at 18_2 degree. Ultrastructural changes of peel cells and pulp strach granules during softening of the banana were observed under transmission electron microscopy TEM and scanning electron microscopy SEM respectively. The middle lamella of contiguous cells appeared electron-dense at the initial stage of ripening. As ripening progressed the middle lamellae started to breakdown and its electron-dense region randomly became translucent. As the peel turned yellow this translucent area had spread throughout the entire region of the middle lamella indicating that the peel cell walls were disintegrating. Micrographs of SEM indicated that at initial stage of ripening strach granules in pulp cells were still intact with cell walls. However when the fruit turned full yellow the cell walls disintegrated leaving a mass of unidentified pulp tissue that contained rough-striated surface and small strach granules. These findings demonstrate that softening of banana during ripening was associated with disintegration of peel and pulp cell walls and degradation of starch.

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Abstract

A significant quadratic decrease in pulp firmness was observed as Cavendish banana ripened from mature green maturity index 1 to full yellow stage maturity index 6 at 18_2 degree. Ultrastructural changes of peel cells and pulp strach granules during softening of the banana were observed under transmission electron microscopy TEM and scanning electron microscopy SEM respectively. The middle lamella of contiguous cells appeared electron-dense at the initial stage of ripening. As ripening progressed the middle lamellae started to breakdown and its electron-dense region randomly became translucent. As the peel turned yellow this translucent area had spread throughout the entire region of the middle lamella indicating that the peel cell walls were disintegrating. Micrographs of SEM indicated that at initial stage of ripening strach granules in pulp cells were still intact with cell walls. However when the fruit turned full yellow the cell walls disintegrated leaving a mass of unidentified pulp tissue that contained rough-striated surface and small strach granules. These findings demonstrate that softening of banana during ripening was associated with disintegration of peel and pulp cell walls and degradation of starch.

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Item Type:	Proceedings Paper
Additional Information:	Received on 3 Dec 2007 QK710.2 M239 2003
AGROVOC Term:	BANANAS
AGROVOC Term:	RIPENING
AGROVOC Term:	CELLS
AGROVOC Term:	MUSA
AGROVOC Term:	MATURITY
Geographical Term:	MALAYSIA
Depositing User:	Ms. Norfaezah Khomsan
Last Modified:	24 Apr 2025 05:28
URI:	http://webagris.upm.edu.my/id/eprint/17021

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