Effects of Cold Shock Treatments on Polyamines and Ethylene of Cold-Stored Banana Fruit

Abstract:

The effect of pre-storage cold shock treatment （CST） at 3℃ on polyamines （Put，Spd，Spm） and ethylene of cold-stored banana fruit was investigated，and its relationship with chilling injury was also studied. The chilling injury index，sensory quality and the contents of polyamines and ethylene in banana fruit were determined periodically for fruits treated with cold air at 3 ℃ for 6 h and the untreated control samples，all of which were stored at（8±0.5）℃. A positive correlation between Put and ethylene was observed. The contents of Spd and Spm decreased significantly with that of ethylene increased. The contents of Put and ethylene significantly decreased if pre-treated with CST at 3 ℃ for 6 h，comparing with the control group. The delay of the maximum values of Put and ethylene was also observed. CST treatment could efficiently slowdown the reduction of Spd and Spm，while inhibit the chilling injury of fruit. A better quality of banana fruit could be achieved under CST treatment with effective resistance of fruit chilling injury.