Physical and anatomical characterization of mechanical injuries to banana fruit

Juan   Saavedra del Aguila; Lília   Sichmann Heiffig; Maria das   Graças Ongarelli; Ricardo Alfredo   Kluge

Physical and anatomical characterization of mechanical injuries to banana fruit

Autores

Juan Saavedra del Aguila

Lília Sichmann Heiffig

Maria das Graças Ongarelli

Ricardo Alfredo Kluge

Editor

Asociación Iberoamericana de Tecnología Postcosecha, S.C.

Descripción

Physical and anatomical responses to mechanical injuries in banana fruits were analyzed. Fruits were submitted to the following treatments: non-injured fruit (control), 60cm free fall (three impacts per fruit at the same place on the median region), three longitudinal cuts (70mm long and 2mm deep) on the median region, three longitudinal scratches (50mm long and 2mm wide) on median edges and, compression on the median region for 15 minutes (equivalent force of 42.4 Newton (N)). Fruits were stored for 20 days at 20oC (±5ºC) and 60% (±5%) RH. While loss of fresh mass and color were evaluated every two days (L*, c and h). Injuries were also analyzed using electronic scanning microscopy. A completely randomized experimental design with 4 replicates. Cut and scratching injuries increase transpiration and, consequently, the loss of fresh mass, being also detrimental to the skin color of banana fruits.