Preliminary Study on Induced Resistance to Postharvest Disease of Banana(Musa AAA) Fruits

Abstract

Abstract: Hot water dipping (HWD), cold shock (CS), salicylic acid (SA) and UV-C were used to induce postharvest diseaseresistance of banana fruits. The results indicated that HWD (53℃, 10min) significantly limited the enlargement of disease spots10 days after inoculation of Colletotrichum musae spores, meanwhile the softening and degreening of the fruits were delayed. Itwas also found that the effect of HWD on inducing resistance of banana fruits was related to the inoculating time and the harvestdate. SA treatment also limited the enlargement of disease spots to some extent, while CS accelerated the rotten rate, softeningand degreening of the banana fruits. Although UV-C (160￣320s) treatment delayed fruits softening, it led to larger disease spotsand severe brown peel compared to control fruits.

Key words: , banana fruits； induced resistance； postharvest disease；

HUANG Xue-Mei, LIU Ming-Jin, ZHANG Zhao-Qi, JI Zuo-Liang. Preliminary Study on Induced Resistance to Postharvest Disease of Banana(Musa AAA) Fruits[J]. FOOD SCIENCE, 2006, 27(3): 224-227.

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Preliminary Study on Induced Resistance to Postharvest Disease of Banana(Musa AAA) Fruits

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