Delayed softening of “Hom Thong” banana fruits during postharvest storage following hot water treatment

Abstract

This study investigated the effects of hot water treatment on the texture of banana fruits. Fruits were dipped in hot water at 50 oC and 55 oC for 10 min before being stored at 25 oC. The firmness of fruits treated at 50 oC was higher than that of untreated fruits, and physiological changes including fresh weight loss, ethylene production, total soluble solid content, and peel color were also prevented. Treatment at 55 oC slowed softening, but induced peel damage and failure to develop a normal color. Investigation of the cell wall composition and structure following treatment at 50 oC showed a delay in the increase of watersoluble pectin, correlated with fruit firmness. A higher level of HCl-soluble pectin was detected in treated fruits, indicating that cell wall polymer solubilization had been reduced. Structural alteration to the peel was also slower than in untreated fruits. The study clarified the effect of hot water treatment on alteration of the cell wall structure and composition of banana fruit during postharvest storage.

Keywords

• banana
• hot water treatment
• fruit softening
• cell wall composition
• cell wall structure