Effect of storage temperatures on physical quality and bioactive compounds in 'Leb Mu Nang' banana (Musa AA) fruit
Keywords:Ripe 'Leb Mu Nang' banana fruit, temperatures, bioactive compound, physical quality
AbstractThe purpose of this work was to investigate the physical quality attributes and bioactive compounds in ripe 'Leb Mue Nang' banana fruit (Musa AA group) held at 25 °C and 13 °C, 80% RH. The fruit at the onset of ripening stage were kept at the both temperatures for 16 days. The shelf-life of the fruit held at 25°C was 8 days, by which time black spots had appeared on the skin, while that of the fruit held at 13°C was 16 days with no development of spots. Storage at 13°C maintained both lightness (L*) and yellowness (b*) of the skin and the whiteness of pulp whilst the decrease in L* and the increase in b* of the skin were found in the fruit held at 25°C. The firmness was maintained by storage at 13°C. DPPH free radical scavenging (DFRS) activity, ferric reducing antioxidant potential (FRAP), total phenolic compounds (TP) decreased during storage; the storage temperatures had no influence on these changes. Total flavonoids (TF) content of the fruit held at 25°C remained constant whilst that of the fruit held at 13°C decreased. These suggest that 13°C is a proper storage temperature maintaining physical quality and extending shelf-life of the banana fruit.