Effects of Salts and Edible Oils on Calcium and Water Contents in Ripening Banana Fruits
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Date
2007
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Abstract
Bananas were treated by dipping them for 24 h separately in CaCl2 and MgSO4 solutions at different concentrations. The treated fruits were either further anointed or not with palm kernel oil or coconut oil. Untreated fruits were used as controls. Results showed that Ca 2+ content in the peel increased significantly after treatments with CaCl2 or MgSO4 solutions, the concentrations of 150 and 200 mg L -1 being more effective. No similar trends were observed in the pulp. The water content decreased and increased, respectively in the peel and pulp during ripening of both control and treated bananas. However, individual or simultaneous treatments with salt solutions and oils delayed these alterations in the water content. Simultaneous treatments were more effective in delaying the decrease and increase in water content in the peel and pulp, respectively. These results indicated that treatments with CaCl2 or MgSO4 solutions which induce an increase in the level of Ca 2+ in the peel, when used simultaneously with palm kernel or coconut coating have synergistic delaying effects on some processes that usually accompany ripening.
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Banana Fruits, Calcium ion, cell wall firmness, delay of ripening, lipids
Citation
Journal of Plant Sciences Vol.: 2, No.: 3, 2007 [Page 302-309]