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Comparison of tissue deterioration of ripening banana fruit ( Musa spp., AAA group, Cavendish subgroup) under chilling and non‐chilling temperatures
Author(s) -
RamírezSánchez Maricruz,
Huber Donald J,
Vallejos Carlos E
Publication year - 2018
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.8994
Subject(s) - ripening , nuclease , ethylene , proteases , horticulture , food science , biology , protease , botany , chemistry , dna , enzyme , biochemistry , catalysis
BACKGROUND In fleshy fruits, induced programmed cell death (PCD) has been observed in heat‐treated tomato, and in ethylene‐treated and low‐temperature exposure in immature cucumber. No other fleshy fruit has been evaluated for chilling‐injury‐induced PCD, especially mature fruit with full ripening capacity. The purpose of this research was to identify and evaluate the presence of PCD processes during the development of low‐temperature‐induced physiopathy of banana fruit. RESULTS Exposure of fruit to 5 °C for 4 days induced degradative processes similar to those occurring during ripening and overripening of non‐chilled fruit. Nuclease from banana peel showed activity in both DNA substrates and RNA substrates. No exclusive low‐temperature‐induced proteases and nucleases were observed. DNA of chilled peel showed earlier signs of degradation and higher levels of DNA tailing during overripening. CONCLUSION This study shows that exposure to low temperatures did not induce a pattern of degradative processes that differed from that occurring during ripening and overripening of non‐chilled fruit. DNA showed earlier signs of degradation and higher levels of DNA tailing. Nuclease activity analysis showed bifunctionality in both chilled and non‐chilled tissue and no chilling‐exclusive protease and nuclease. Fleshy fruit might use their available resources on degradative processes and adjust them depending on environmental conditions. © 2018 Society of Chemical Industry