2017 ASHS Annual Conference

Bananas peel and pulp tissues are inherently prone to browning during postharvest handling and marketing. This physiological disorder limits consumer quality, nutrition, and demand and fruit shelflife. Dependent on cultivar, genomic group and stage of maturity, susceptibility to browning may significantly influence overall consumer quality and demand. This study, compared and determined the influence of cultivar, genomic group and stage of maturity of ‘FHIA 1’ (AAAB), ‘Hua Moa’ (AAB), ‘Kandarian’ (ABB), ‘Pisang Raja’ (AAB), ‘Saba’ (ABB), and ‘Williams’ (AAA) banana peel and pulp tissue browning based on pro-oxidant, hydrogen peroxide (H₂O₂), malondialdehyde (MDA) and degree of browning (DOB). There were significant interaction between cultivar, genomic group and stage of maturity for H₂O₂, MDA and DOB. Overall, change in pro-oxidant content of H₂O₂ correlated with change in MDA and DOB in all cultivars, genomic group and stage of maturity. In all cultivars, H₂O₂ content was quadratic with respect parameters determined. MDA and DOB values increased with advancing maturity in all cultivars. Among the six cultivars compared, ‘Hua Moa’ (AAB) and ‘Pisang Raja’ (AAB) were more prone to browning in both peel and pulp tissue as evidenced by MDA content and DOB. The results of the present study highlight the interactive influence and complexity of browning disorder in banana peel and pulp tissues and associated mechanisms that potentially affect consumer quality and demand of diverse banana genotypes. Based on results obtained, H₂O₂, MDA and DOB could be used as reliable indicators to assess tissue browning in both peel and pulp tissues of banana fruit. This study provides initial insights of the role reactive oxygen species (H₂O₂) in banana peel and pulp tissue browning.