低温貯蔵バナナ果実のクロロフィル蛍光とフリーラジカル消去関連酵素の消長

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タイトル別名
  • Changes in Chlorophyll Fluorescence and Enzyme Activity for Scavenging of Free Radicals in Banana Fruits Stored at Low Temperatures.

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To clarify the process of chilling injury, this study was undertaken to determine the chlorophyll fluorescence and the enzyme activity for scavenging of free radicals in banana fruits kept at chilling temperatures as well as fruit physiological changes. Banana fruits (cv. Cavendish) at the mature green stage were stored at 5, 13 and 20°C, respectively, for comparative studies. The results showed that the fruits stored at 20 and 13 °C reached the ripening stage after 2 and 3 weeks of storage, respectively, based on the rapid increase in the respiration and ethylene evolution rates, color change, firmness of peel and pulp, and chlorophyll fluorescence. In contrast, fruits stored at 5 °C showed slightly higher respiration and ethylene evolution rates, and a marked increase of CO2 production when transferred to 20°C after 2 weeks of storage, indicating the presence of chilling injury symptoms. The Fv/Fm ratio of the fruits stored at 5°C for 2 weeks was lower than that of the fruits stored at 13 and 20°C. In addition, chlorophyll fluorescence measurement could be used to predict the occurrence of chilling injury for banana fruits as a non-destructive method of measurement before tissue damage becomes visible. SOD, catalase and peroxidase activities of the fruits stored at 5°C and subsequently transferred to 20°C were higher than those of the fruits stored at 13 and 20°C, respectively, when chilling injury symptoms occurred.

収録刊行物

  • 熱帯農業

    熱帯農業 45 (3), 181-191, 2001

    日本熱帯農業学会

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