Study on changes in ultrastructure of Banana cv. Grand Naine during ripening
Abstract
The periodical changes occurred at tissue level in fruit pulp and peel of banana cv. Grand Naine belongs to AAA genome was studied during storage period. In banana, structural modification in cell walls became apparent at advanced stages of ripening and showed predominantly dissolution of the middle lamella and gradual degradation of starch granules during ripening in fruit pulp and peel. In this study, four physiological stages of ripening of banana fruit peel and pulp were examined periodically under scanning electron microscope, elucidated degradation of starch granules at the time of ripening.
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References
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Areas JAG & Lajolo FM. 1981. Starch transformation during banana ripening: I—the phosphorylase and phosphatase behavior in Musa acuminata. Journal of Food Biochemistry, 5(1):19-37.
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Cordenunsi B R & Lajolo FM. 1995. Starch Breakdown during Banana Ripening: Sucrose Synthase and Sucrose Phosphate Synthase. Journal of Agricultural and Food Chemistry, 43 (2): 347-351. doi: 10.1021/jf00050a016
Garcia E & Lajolo FM. 1988. Starch transformation during banana ripening: the amylase and glucosidase behavior. Journal of food science, 53(4):1181-1186.
Jourda C, Cardi C, Gibert O, Giraldo Toro A, Ricci J, Mbéguié-A-Mbéguié D & Yahiaoui N. 2016. Lineage-Specific Evolutionary Histories and Regulation of Major Starch Metabolism Genes during Banana Ripening. Frontiers in Plant Science, 7 (1778). doi: 10.3389/fpls.2016.01778
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Mebratie MA, Haji J, Woldetsadik K, Ayalew A & Ambo E. 2014. Determinants of post-harvest banana loss in the marketing chain of Central Ethiopia. Food Science and Quality Management, 37: 52-63.
Micheli F. 2001. Pectin methylesterases: cell wall enzymes with important roles in plant physiology. Trends in plant science, 6(9): 414-419.
Peroni-Okita FH, Simão RA, Cardoso MB, Soares CA, Lajolo FM & Cordenunsi BR. 2010. In vivo degradation of banana starch: Structural characterization of the degradation process. Carbohydrate polymers, 81(2):291-299.
Preethi P, Soorianathasundaram K & Subramanian K. 2014. Ultra-structural studies of mango fruit ripening cv. Bangalora. Biochemical and Cellular Archive14( 2): 2014.
Purgatto E, Lajolo FM, do Nascimento JRO & Cordenunsi B R. 2001. Inhibition of β-amylase activity, starch degradation and sucrose formation by indole-3-acetic acid during banana ripening. Planta, 212(5-6): 823-828.
Sakyi‐Dawson E, Asamoah‐Bonti P & Amponsah AG. 2008. Biochemical changes in new plantain and cooking banana hybrids at various stages of ripening. Journal of the Science of Food and Agriculture, 88 (15): 2724-2729.
Saúco VG & Robinson JC. 2010. Field establishment of In vitro-produced banana plants. Fruits, 65(1): 43-51.
Toivonen PM & Brummell DA. 2008. Biochemical bases of appearance and texture changes in fresh-cut fruit and vegetables. Postharvest Biology and Technology, 48 (1): 1-14.
Areas JAG & Lajolo FM. 1981. Starch transformation during banana ripening: I—the phosphorylase and phosphatase behavior in Musa acuminata. Journal of Food Biochemistry, 5(1):19-37.
Brummell D A. 2006. Cell wall disassembly in ripening fruit. Functional Plant Biology, 33(2): 103-119.
Cordenunsi B R & Lajolo FM. 1995. Starch Breakdown during Banana Ripening: Sucrose Synthase and Sucrose Phosphate Synthase. Journal of Agricultural and Food Chemistry, 43 (2): 347-351. doi: 10.1021/jf00050a016
Garcia E & Lajolo FM. 1988. Starch transformation during banana ripening: the amylase and glucosidase behavior. Journal of food science, 53(4):1181-1186.
Jourda C, Cardi C, Gibert O, Giraldo Toro A, Ricci J, Mbéguié-A-Mbéguié D & Yahiaoui N. 2016. Lineage-Specific Evolutionary Histories and Regulation of Major Starch Metabolism Genes during Banana Ripening. Frontiers in Plant Science, 7 (1778). doi: 10.3389/fpls.2016.01778
Lelièvre JM, Latchè A, Jones B, Bouzayen M & Pech JC. 1997. Ethylene and fruit ripening. Physiologia plantarum, 101(4): 727-739.
Mebratie MA, Haji J, Woldetsadik K, Ayalew A & Ambo E. 2014. Determinants of post-harvest banana loss in the marketing chain of Central Ethiopia. Food Science and Quality Management, 37: 52-63.
Micheli F. 2001. Pectin methylesterases: cell wall enzymes with important roles in plant physiology. Trends in plant science, 6(9): 414-419.
Peroni-Okita FH, Simão RA, Cardoso MB, Soares CA, Lajolo FM & Cordenunsi BR. 2010. In vivo degradation of banana starch: Structural characterization of the degradation process. Carbohydrate polymers, 81(2):291-299.
Preethi P, Soorianathasundaram K & Subramanian K. 2014. Ultra-structural studies of mango fruit ripening cv. Bangalora. Biochemical and Cellular Archive14( 2): 2014.
Purgatto E, Lajolo FM, do Nascimento JRO & Cordenunsi B R. 2001. Inhibition of β-amylase activity, starch degradation and sucrose formation by indole-3-acetic acid during banana ripening. Planta, 212(5-6): 823-828.
Sakyi‐Dawson E, Asamoah‐Bonti P & Amponsah AG. 2008. Biochemical changes in new plantain and cooking banana hybrids at various stages of ripening. Journal of the Science of Food and Agriculture, 88 (15): 2724-2729.
Saúco VG & Robinson JC. 2010. Field establishment of In vitro-produced banana plants. Fruits, 65(1): 43-51.
Toivonen PM & Brummell DA. 2008. Biochemical bases of appearance and texture changes in fresh-cut fruit and vegetables. Postharvest Biology and Technology, 48 (1): 1-14.
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Published
2018-09-25
How to Cite
Mutharasu, P., Kavino, M., Muthuvel, I., Subramanian, K., & Venkatesan, K. (2018). Study on changes in ultrastructure of Banana cv. Grand Naine during ripening. Journal of Agriculture and Ecology, 6(6), 17–21. Retrieved from https://journals.saaer.org.in/index.php/jae/article/view/157
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