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Microstructure of peel cell wall and selected physico-chemical characteristics of Berangan banana (Musa cv. Berangan [AAA]) ripened at high temperature

Ratule, M.T., and Osman A., and Saari N., and Ahmad S.H., (2007) Microstructure of peel cell wall and selected physico-chemical characteristics of Berangan banana (Musa cv. Berangan [AAA]) ripened at high temperature. Asia Pacific Journal of Molecular Biology & Biotechnology, 15 (1). pp. 8-13.

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Affiliations

Universiti Putra Malaysia. Faculty of Food Science and Technology. Dept. of Food Science
Universiti Putra Malaysia. Faculty of Food Science and Technology. Dept. of Food Science
Universiti Putra Malaysia. Faculty of Food Science and Technology. Dept. of Food Science
Universiti Putra Malaysia. Faculty of Agriculture. Dept. of Crop Science

Abstract

Peel of mature-green ‘Berangan’ banana (Musa cv. Berangan AAA) was investigated by scanning and energy filtering
transmission electron microscopy. Fruits were ripened at 25ÚC and 37 oC, and micrographs of the fruits were compared at three different stages of ripening namely green, turning yellow and full yellow. Increased of loss of cell wall integrity was exhibited by the fruit ripened at 25 oC as compared to that ripened at 37 oC, especially at turning yellow and full yellow stages because of pectin solubilization. This is supported by a greater percentage decrease on firmness in banana exposed to 25 oC. Transmission micrographs showed empty regions of the middle lamella at 25 oC at turning yellow and full yellow stages. However, a higher linear increase in soluble solids concentration at 25 oC enhanced the turgor loss in the peel. This could have contributed to the loss of firmness at 25 oC that was indicated by the higher linear increase of pulp to peel ratio. Results of this study indicated that 37 oC retains the integrity of cell wall, especially of the middle lamella as compared to 25 oC.

Item Type:Journal
Additional Information:The authors would like to thank Ministry of Science, Technology and Innovation Malaysia (MOSTI) for the financial support through IRPA Grant number: 01-02-04-0015-EA001 which was awarded to Associate Professor. Dr. Azizah Osman for conducting this study
Keywords:Berangan banana, peel cell wall, electron microscopy, temperature, physico-chemical properties
Subjects:S Agriculture
Q Science, Computer Science
ID Code:3803

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