Study on Cold Shock Treatment Effect on Preserving Bananas

Abstract

Abstract: The effect of cold shock treatment(CST) on some physilolgical activities of postharvest‘Baxi’bananas was investigated. The results showed that the treatment of -2～0℃cold air for 2.5h significantly delayed the ripening, softening and degreening of banana fruits.As compared with the control, the peaks of ethylene evolution in treated banana fruits occurred 9 days later, and the peak values were smaller. CST also inhibited the degradation of starch and amylase activity, which retarded fruit softening.

Key words: Cold shock treatment , Banana , Ripening

DUAN Xue-Wu, ZHANG Zhao-Qi, JI Zuo-Liang, PANG Xue-Qun. Study on Cold Shock Treatment Effect on Preserving Bananas[J]. FOOD SCIENCE, 2002, 23(5): 138-141.

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Study on Cold Shock Treatment Effect on Preserving Bananas

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