Acta Physiologiae Plantarum

, 38:234 | Cite as

Post-harvest banana peel splitting as a function of relative humidity storage conditions

  • Pierre Brat
  • Mathieu Lechaudel
  • Léa Segret
  • Raphaël Morillon
  • Olivier Hubert
  • Olivier Gros
  • Frédéric Lambert
  • Sophie Benoit
  • Christophe Bugaud
  • Frédéric Salmon
Original Article
First Online:
Received:
Revised:
Accepted:

Abstract

Peel splitting is a major physiological disorder affecting post-harvest banana quality. This phenomenon occurs only 3–6 days after ripening induction in specific cultivars such as cv. 925 when stored in saturating humidity conditions. In these conditions, Cavendish cultivars (Grande Naine, cv. GN) are not susceptible to splitting. Cvs. 925 and GN were thus investigated to detect possible determinants associated with splitting. Splitting intensity was tentatively found to be associated with an inverse water flux at high relative humidity (RH) through an osmotic peel to pulp water flux resulting from the higher sugar content in the pulp than in the peel. Rheological properties were measured, and although the peel resistance and elasticity in cv. 925 were surprisingly higher than in cv. GN, saturating humidity conditions (100 % RH) substantially reduced the peel resistance. However, the peel epicuticular wax in cv. 925 was clearly thinner than that in cv. GN, thus leading to limitation of peel hydration in cv. GN. Peel splitting in cv. 925 was also associated with a boost in respiration, an increase in oxidative stress markers (H2O2), resulting in an increase in cellular damage markers (MDA, PEL). Overall, our results suggest that peel splitting at high RH in cv. 925 is related to fast decrease peel water content and the induction of high oxidative stress damage.

Keywords

Banana Peel Humidity Splitting Wax ROS 
This is a preview of subscription content, log in to check access.

Notes

Acknowledgments

We are grateful to J.P. Fleuriot (CIRAD, UMR QualiSud) for designing and building the specific texture analyzer probe for mimicking peel volume extension.

References

  1. Aebi H (1984) Catalase in vitro. Methods Enzymol 105:121–126CrossRefPubMedGoogle Scholar
  2. Banks NH (1984a) Some effects of TAL pro-long coating on ripening bananas. J Exp Bot 35:127–137. doi: 10.1093/jxb/35.1.127 CrossRefGoogle Scholar
  3. Banks NH (1984b) Studies of the banana fruit surface in relation to the effects of TAL Pro-long coating on gaseous exchange. Sci Hortic 24:279–286. doi: 10.1016/0304-4238(84)90112-2 CrossRefGoogle Scholar
  4. Bargel H, Neinhuis C (2005) Tomato (Lycopersicon esculentum Mill.) fruit growth and ripening as related to the biomechanical properties of fruit skin and isolated cuticle. J Exp Bot 56:1049–1060CrossRefPubMedGoogle Scholar
  5. Bargel H, Koch K, Cerman Z, Neinhuis C (2006) Evans Review No. 3: Structure–function relationships of the plant cuticle and cuticular waxes—a smart material? Funct Plant Biol 33:893–910CrossRefGoogle Scholar
  6. Bugaud C, Chillet M, Beauté MP, Dubois C (2006) Physicochemical analysis of mountain bananas from the French West Indies. Sci Hortic 108:167–172. doi: 10.1016/j.scienta.2006.01.024 CrossRefGoogle Scholar
  7. Bugaud C, Ocrisse G, Salmon F, Rinaldo D (2014) Bruise susceptibility of banana peel in relation to genotype and post-climacteric storage conditions. Postharvest Biol Technol 87:113–119. doi: 10.1016/j.postharvbio.2013.08.009 CrossRefGoogle Scholar
  8. Burdon J, Moore K, Wainwright H (1993) The peel of plantain and cooking banana fruits. Ann Appl Biol 123:391–402CrossRefGoogle Scholar
  9. Burdon J, Dori S, Lomaniec E, Marinansky R, Pesis E (1994) The post-harvest ripening of water stressed banana fruits. J Hortic Sci 69:799–804CrossRefGoogle Scholar
  10. Cheng G, Duan X, Yang B, Jiang Y, Lu W, Luo Y, Jiang W (2008) Effect of hydroxyl radical on the scission of cellular wall polysaccharides in vitro of banana fruit at various ripening stages. Acta Physiol Plant 30:257–263. doi: 10.1007/s11738-007-0116-4 CrossRefGoogle Scholar
  11. Chillet M, de Lapeyre de Bellaire J, Hubert O (2008) Measurement of banana green life. Fruits 63:125–127CrossRefGoogle Scholar
  12. Dhindsa RS, Plumb-Dhindsa P, Thorpe TA (1981) Leaf senescence: correlated with increased levels of membrane permeability and lipid peroxidation, and decreased levels of superoxide dismutase and catalase. J Exp Bot 32:93–101CrossRefGoogle Scholar
  13. Dumville J, Fry S (2003) Solubilisation of tomato fruit pectins by ascorbate: a possible non-enzymic mechanism of fruit softening. Planta 217:951–961. doi: 10.1007/s00425-003-1061-0 CrossRefPubMedGoogle Scholar
  14. Fernandes K, Carvalho VD, Cal-Vidal J (1979) Physical changes during ripening of silver bananas. J Food Sci 44:1254–1255CrossRefGoogle Scholar
  15. Fry SC, Miller JG, Dumville JC (2002) A proposed role for copper ions in cell wall loosening. Plant Soil 247:57–67. doi: 10.1023/a:1021140022082 CrossRefGoogle Scholar
  16. Ganry J, Meyer J (1975) Recherche d’une loi d’action de la temperature sur la croissance des fruits du bananier. Fruits 30(6):375–392Google Scholar
  17. Gibert C, Chadoeuf J, Nicot P, Vercambre G, Génard M, Lescourret F (2009) Modelling the effect of cuticular crack surface area and inoculum density on the probability of nectarine fruit infection by Monilinia laxa. Plant Pathol 58:1021–1031CrossRefGoogle Scholar
  18. Happi Emaga T, Andrianaivo RH, Wathelet B, Tchango JT, Paquot M (2007) Effects of the stage of maturation and varieties on the chemical composition of banana and plantain peels. Food Chem 103:590–600. doi: 10.1016/j.foodchem.2006.09.006 CrossRefGoogle Scholar
  19. Huang H, Gao F, Huang X, Wang H, Li J (2000) An overview of litchi fruit cracking. In: I International Symposium on Litchi and Longan 558, pp 205–208Google Scholar
  20. Jiang Y, Joyce D, Jiang W, Lu W (2004) Effects of chilling temperatures on ethylene binding by banana fruit. Plant Growth Regul 43:109–115. doi: 10.1023/B:GROW.0000040112.19837.5f CrossRefGoogle Scholar
  21. Johnson BE, Brun W (1966) Stomatal density and responsiveness of banana fruit stomates. Plant Physiol 41:99–101. doi: 10.1104/pp.41.1.99 CrossRefPubMedPubMedCentralGoogle Scholar
  22. Kallarackal J, Milburn J, Baker D (1990) Water relations of the banana. III. Effects of controlled water stress on water potential, transpiration, photosynthesis and leaf growth. Funct Plant Biol 17:79–90Google Scholar
  23. Kampfenkel K, Vanmontagu M, Inze D (1995) Extraction and determination of ascorbate and dehydroascorbate from plant tissue. Anal Biochem 225:165–167CrossRefPubMedGoogle Scholar
  24. Khadivi-Khub A (2015) Physiological and genetic factors influencing fruit cracking. Acta Physiol Plant 37:1–14CrossRefGoogle Scholar
  25. Knoche M, Peschel S (2006) Water on the surface aggravates microscopic cracking of the sweet cherry fruit cuticle. J Am Soc Hortic Sci 131:192–200Google Scholar
  26. Knoche M, Peschel S, Hinz M, Bukovac MJ (2000) Studies on water transport through the sweet cherry fruit surface: characterizing conductance of the cuticular membrane using pericarp segments. Planta 212:127–135. doi: 10.1007/s004250000404 CrossRefPubMedGoogle Scholar
  27. Konarska A (2013) The structure of the fruit peel in two varieties of Malus domestica Borkh. (Rosaceae) before and after storage. Protoplasma 250:701–714CrossRefPubMedGoogle Scholar
  28. Korbel E et al (2013) Impact of temperature and water activity on enzymatic and non-enzymatic reactions in reconstituted dried mango model system. Eur Food Res Technol 237:39–46CrossRefGoogle Scholar
  29. Lara I, Belge B, Goulao LF (2014) The fruit cuticle as a modulator of postharvest quality. Postharvest Biol Technol 87:103–112CrossRefGoogle Scholar
  30. Léchaudel M, Lopez-Lauri F, Vidal V, Sallanon H, Joas J (2013) Response of the physiological parameters of mango fruit (transpiration, water relations and antioxidant system) to its light and temperature environment. J Plant Physiol 170:567–576. doi: 10.1016/j.jplph.2012.11.009 CrossRefPubMedGoogle Scholar
  31. Loesecke HOW (1950) Chemical changes during ripening Bananas—chemistry, physiology and technology. New YorkGoogle Scholar
  32. Marshall DA, Spiers JM, Curry KJ (2009) Water uptake threshold of Rabbiteye (Vaccinium ashei) blueberries and its influence on fruit splitting. Hortscience 44:2035–2037Google Scholar
  33. Martin LB, Rose JK (2014) There’s more than one way to skin a fruit: formation and functions of fruit cuticles. J Exp Bot 65:4639–4651CrossRefPubMedGoogle Scholar
  34. Matas AJ, Cobb ED, Paolillo DJ, Niklas KJ (2004) Crack resistance in cherry tomato fruit correlates with cuticular membrane thickness. Hortscience 39:1354–1358Google Scholar
  35. Opara LU, Studman CJ, Banks NH (1997) Sunlight affects the incidence of internal ring cracking and other physical attributes of ‘Gala’apples. J Tree Fruit Prod 2:45–52CrossRefGoogle Scholar
  36. Opara L, Hodson A, Studman C (2000) Stem-end splitting and internal ring-cracking of ‘Gala’apples as influenced by orchard management practices. J Hortic Sci Biotechnol 75:465–469CrossRefGoogle Scholar
  37. Paull RE (1996) Ethylene, storage and ripening temperatures affect Dwarf Brazilian banana finger drop. Postharvest Biol Technol 8:65–74. doi: 10.1016/0925-5214(95)00058-5 CrossRefGoogle Scholar
  38. Peet M (1992) Fruit cracking in tomato. Horttechnology 2:216–223Google Scholar
  39. Peet MM, Willits DH (1995) Role of excess water in tomato fruit cracking. Hortscience 30:65–68Google Scholar
  40. Peschel S, Franke R, Schreiber L, Knoche M (2007) Composition of the cuticle of developing sweet cherry fruit. Phytochemistry 68:1017–1025CrossRefPubMedGoogle Scholar
  41. Petracek PD, Bukovac MJ (1995) Rheological properties of enzymatically isolated tomato fruit cuticle. Plant Physiol 109:675–679PubMedPubMedCentralGoogle Scholar
  42. Schweikert C, Liszkay A, Schopfer P (2000) Scission of polysaccharides by peroxidase-generated hydroxyl radicals. Phytochemistry 53:565–570. doi: 10.1016/S0031-9422(99)00586-5 CrossRefPubMedGoogle Scholar
  43. Sekse L (1995) Fruit cracking in sweet cherries (Prunus avium L.). Some physiological aspects—a mini review. Sci Hortic 63:135–141CrossRefGoogle Scholar
  44. Ullah H, Ahmad S, Anwar R, Thompson A (2006) Effect of high humidity and water on storage life and quality of bananas. Int J Agric Biol 8:828–831Google Scholar
  45. Vandenhout H, Ortiz R, Vuylsteke D, Swennen R, Bai K (1995) Effect of ploidy on stomatal and other quantitative traits in plantain and banana hybrids. Euphytica 83:117–122CrossRefGoogle Scholar
  46. Velikova V, Yordanov I, Edreva A (2000) Oxidative stress and some antioxidant systems in acid rain-treated bean plants: protective role of exogenous polyamines. Plant Sci 151:59–66. doi: 10.1016/S0168-9452(99)00197-1 CrossRefGoogle Scholar
  47. Vicente AR, Martínez GA, Chaves AR, Civello PM (2006) Effect of heat treatment on strawberry fruit damage and oxidative metabolism during storage. Postharvest Biol Technol 40:116–122CrossRefGoogle Scholar
  48. Wade NL, Kavanagh EE, Hockley DG, Brady CJ (1992) Relationship between softening and the polyuronides in ripening banana fruit. J Sci Food Agric 60:61–68. doi: 10.1002/jsfa.2740600111 CrossRefGoogle Scholar
  49. Williams MH, Vesk M, Mullins MG (1989) Characteristics of the surface of banana peel in cultivars susceptible and resistant to maturity bronzing. Can J Bot 67:2154–2160. doi: 10.1139/b89-273 CrossRefGoogle Scholar
  50. Zhou Q, Ma C, Cheng S, Wei B, Liu X, Ji S (2014) Changes in antioxidative metabolism accompanying pitting development in stored blueberry fruit. Postharvest Biol Technol 88:88–95CrossRefGoogle Scholar

Copyright information

© Franciszek Górski Institute of Plant Physiology, Polish Academy of Sciences, Kraków 2016

Authors and Affiliations

  • Pierre Brat
    • 1
  • Mathieu Lechaudel
    • 1
  • Léa Segret
    • 1
  • Raphaël Morillon
    • 2
  • Olivier Hubert
    • 1
  • Olivier Gros
    • 3
  • Frédéric Lambert
    • 2
  • Sophie Benoit
    • 4
  • Christophe Bugaud
    • 5
  • Frédéric Salmon
    • 2
  1. 1.CIRAD, Département PERSYSTUMR QualiSudCapesterre-Belle-EauFrance
  2. 2.CIRAD, Département BIOSUMR AGAPPetit-BourgFrance
  3. 3.Département de Biologie, UMR 7138Université des AntillesPointe á Pitre CedexFrance
  4. 4.IT2, C/o CIRADCapesterre-Belle-EauFrance
  5. 5.CIRAD, Département PERSYSTUMR QualiSudMontpellier Cedex 5France

Personalised recommendations