Comparative study on the peel of three different varieties of dessert (table) banana stored at two different temperatures

Abstract

Chilling injury is physiology da.'Tlage occur in many tropical fruits such as banana. Chilling injury occur when the banana is stored below its optimum temperature for a prolong time. 'The optimum temperature for banana is l2-14 ° C and storage below this temperature can cause blackening of the peel (symptom of chilling injury). This study is done to detennine the effect of chilling injury on the peel of banana and compare the peel structure of three different varieties using microscopic methods. Three varieties of dessert banana (Cavendish, Gros Berangan and Mor.key banana) were used and compared. For each variety of bananas, it stored in two temperature condition i.e room temperature (16-20 ° C) and cold temperature (10 ° C). To observe the result, n.vo microscopic methods were used i.e Scanning Electron Microscope (SEM) and histology method. The results were compared for the two different storage conditions by studying the tissue condition of the samples. From the result, temperature has major effect on the peel of banana. The peel tissue was damaged and collapsed. This is because cool temperature makes the tissue harden and fragile when cut. Monkey banana has the thinnest peel compare to the other two varieties, shows that it is the most affected by temperature.