COMPONENTS OF CELL WALL, ENZYME ACTIVITY IN PEDICEL AND SUSCEPTIBILITY OF BANANAS TO FINGER DROP

• Autor(a) principal: RUIZ,GLORIA ANNABELL COBEÑA
• Data de Publicação: 2016
• Outros Autores: SALOMÃO,LUIZ CARLOS CHAMHUM, SIQUEIRA,DALMO LOPES DE, REZENDE,SEBASTIÃO TAVARES DE, LINS,LEILA CRISTINA ROSA DE
• Tipo de documento: Artigo
• Idioma: eng
• Título da fonte: Revista brasileira de fruticultura (Online)
• Texto Completo: http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0100-29452016000300301
• topic: Musa sp.; pectinametylesterase; polygalacturonase; starch

ABSTRACT A major problem in post-harvest handling of bananas is the individual detachment of the fruit from the hands. This study aimed to establishing the relationship between carbohydrate concentration and enzyme activity in the pedicel region of three cultivars of bananas, resistant and susceptible to natural dropping, during post-harvest ripening, and the susceptibility of bananas to finger dropping. Cultivars ‘Terra’ (plantain, AAB group) and ‘Prata’ (banana, AAB group) triploids and the ‘Prata Graúda’ (banana, AAAB group) tetraploid were used. The experiment was distributed in split plots, with three plots (cultivars) and five subplots (peel color stages) in a completely randomized design with three replications and three fruits per sample unit. ‘Terra’ showed resistance to dropping, even though the fruit were ripe, unlike ‘Prata Graúda’, which, starting from the fifth stage (yellow fruit with green tips), exhibited high susceptibility to dropping. At all ripening stages, the ‘Terra’ had the highest dry mass levels. In turn, the ‘Prata Graúda’ always maintained the lowest levels. The ‘Terra’ showed decreasing levels of pectins during ripening, whereas starch remained high even in the ripe fruit. About the enzymes studied, the results confirmed the increased resistance of the ‘Terra’ to dropping, allowing to conclude that polygalacturonase (PG) and pectinametylesterase (PME) are the key enzymes for the solubilization of the cell wall that accompanies ripening, thus playing a critical role in inducing natural dropping. The high susceptibility of the ’Prata Graúda’ to dropping is associated with the high activity of PG and PME and the low levels of dry mass; the greater resistance of the ‘Terra’ to dropping is related to higher accumulation of dry mass and starch in the pedicel.