METABOLIC ALTERATIONS IN BANANA INDUCED BY MECHANICAL DAMAGE
Palavras-chave:
Musa spp. Injury. Ripening.Resumo
Objective: Bananas respond at the physical and physiological level to mechanical damage.
Mechanical injuries cause alterations in color and flavor, tissue softening, faster ripening, increased weight
loss, increased invasion of microorganisms, and higher enzyme activity in the affected area. The present
study aimed was to verify the metabolic alterations in ‘Dwarf Prata’ bananas induced by mechanical stress
and stored at room condition (25.4 ºC, 82% RH). Methods: Was used split-plot in time design, consisting
of one control and four mechanical injury types: cutting, abrasion, impact and compression, sampled over
time. Samples were collected within a period of 9 days, based on a completely randomized design with
3 replications and 3 fruits per plot. Results: The evolution of the peel color and fruit respiration were
measured. The peel color grade 6 was only exceeded in fruits damaged by abrasion and impact, while the
others came quite close to this grade. The greater speed of impact-damaged fruit in reaching peel color
grade 6, a completely yellow peel, can be explained by the anticipation of the climacteric respiratory peak
in fruits of this treatment compared to the control and the other mechanical damage types, which showed no
production peak of CO2 before the control. Mechanical damage stimulates respiratory process and ethylene
biosynthesis. Conclusion: The impact damage anticipated the ripening.
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