Demonstration of chilling injury in banana from day 3 under temperaturas from 2,5 to 10?C with non destructive and destructive methods

Banana fruit is a really chilling injury sensitive horticultural product. Its sensitivity to cold temperatures generates a serious practical, economical and commercial problem. Chilling injury related physiological responses of Cavendish type mature green banana samples stored at 2.5, 5, 10 ?C and near optimal (15?C) cold storage temperature were investigated by - non-destructive optical methods (surface color and chlorophyll fluorescence measurement,?DA-index? evaluation) - and by the determination of the physiological reactions (respiration, ethylene production, symptom manifestation) either during cold storage or during the 8 days long subsequent shelf-life. The well-known positive effects of low temperature storage were proven on mass loss, respiration and ethylene production. In case of bananas stored at 2,5-10 ?C, the chilling injury related changes in chlorophyll content related DAindex? and IR-values; Fm and Fv chlorophyll fluorescence values together with the L*, a*, b*, C* and hue angle surface color characteristics suggested clearly from day 3 the onset of chilling injury phenomena several days before the visible signs of chilling injury appeared. SourcesChilling injury investigation by non-destructive measuring methods during banana cold storageTAM?S ZSOM1, EDINA STROHMAYER1 , LIEN PHUONG LE NGUYEN1 , G?ZA HITKA1 , VIKT?RIA ZSOM- MUHA2 1 - Szent Istv?n University, Faculty of Food Science, Department of Postharvest Science and Sensory Evaluation, M?nesi ?t 43-45., Budapest H-1118, Hungary. 2 - Szent Istv?n University, Faculty of Food Science, Department of Physics and Control, Soml?i ?t 14-16., Budapest H-1118, Hungary. Pictures1 - Banana2 - Da meter3 - Minolta Chroma Meter CR-400, used for? the determination of surface color changes, the CIELAB color characteristics (L*, a*, b*, C* and h?)