Fruit water loss in relation to peel surface morphology and physical properties of Musa AAA 'berangan' and 'William Cavendish' during degreening

Ding, P. and Ahmad, S. H. and Abd. Razak, A. R and Mohamed, M. T. M. and Saari, N. (2006) Fruit water loss in relation to peel surface morphology and physical properties of Musa AAA 'berangan' and 'William Cavendish' during degreening. Journal of Tropical Plant Physiology, 1 (1). pp. 45-56.

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Abstract

Water loss from the stomata of banana fruit has been thought to hasten fruit ripening. A study has been carried out to determine fruit water loss in relation to peel surface morphology and physical properties of Musa AAA 'Berangan' and 'William Cavendish' during degreening at ripening temperature of 18±2 °C and 27±2 °C. Water loss, stomatal density, length and opening, and peel thickness were determined in this study. There was a significant difference in water loss in all the bananas determined if water loss expressed in correspondence to days of ripening. The distribution of stomatal density in a finger differs from each regions and faces. The distribution seemed identical among the bananas studied. The thickness of the peel decreased significantly as ripening progressed and correlated negatively with water loss in an the bananas determined. Fruit water loss did not correlate significantly with stomatal density and opening. Probably stomatal is not the principal route for water loss in Berangan and Cavendish bananas. Further studies need to be carried out to look into the characteristics of cuticle and epicuticular wax on these two bananas.

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