SILPAKORN UNIVERSITY SCIENCE AND TECHNOLOGY JOURNAL, Vol 10, No 1 (2016)

Influence of Exogenous Spermidine on to Peel Color Change and Browning Symptom of Musa (AAA group) cv. Kluai Hom Thong at Low Temperature Storage

Phrutiya Nilprapruck, Pimjai Meetum, Chanika Chanthasa








Abstract


Musa (AAA Group) cv. Kluai Hom Thong is popular and widely consumed fruits in Thailand and overseas. This
experiment showed an influence of spermidine (SPD) on change of peel color and browning in banana. Ripe bananas
were soaked with 0, 0.2, 0.5 and 2.0 mM and then stored at 10 oC, 85±5 %RH. Bananas, treated with 0.5 and 2.0 mM
SPD, showed alteration of biochemical changes such as color, ripping and enzymatic browning reaction. Biochemical
changes included chlorophyll, carotenoid, phenolic compounds, as well as polyphenol oxidase and peroxidase activities
which increased during storage. Bananas, treated with SPD at 0.5 and 2.0 mM, exhibited a reduction in an accumulation
of phenolic compounds, polyphenol oxidase and peroxidase activities, comparing with the non-treated SPD samples.

Key Words: Banana cv. Kluai Hom Thong, Spermidine, Phenol, Enzymatic Browning Reaction and Chlorophyll

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