COLD TOLERANCE OF BANANA FRUITS OF DIFFERENT CULTIVARS

ABSTRACT The objective of this work was to evaluate the tolerance of fruits of different banana cultivars to low temperature storages. Fruits of the cultivars Nanicão (AAA), Prata (AAB), Vitória (AAAB), Maçã (AAB) and Caipira (AAA) were used. Clusters of three fruits were kept in cold storage for 7, 14 and 21 days, with average temperature of 10.53±0.37°C and relative humidity of 85%. Subsequently, the clusters were transferred to temperatures of 22±0.39°C and evaluated for 16 days. The fruits of all cultivars remained green after 21 days of storage at 10.53±0.37°C. Fruits of the cultivar Nanicão did not completely ripened after transferred to the 22°C storage, when stored for 7 days at low temperature. These fruits were firmer, with green peel and low soluble solids and titratable acidity. The fruits of all cultivars complete the ripening when transferred to room temperature after 21 days of cold storage. Chilling injuries increased with cold storage time in all cultivars. The cultivars Nanicão, Caipira and Maçã had more symptoms of chilling injury, while Prata and Vitória were more tolerant to the cold storage (10.53°C) for up to 21 days, showing normal ripening after transferred to the 22±0.39°C storage.摘要：本研究旨在评估不同香蕉栽培品种的果实对低温贮藏的耐受性。试验选用了‘南尼考’（Nanicão，AAA基因组型）、‘普拉塔’（Prata，AAB基因组型）、‘维多利亚’（Vitória，AAAB基因组型）、‘马尚’（Maçã，AAB基因组型）以及‘凯皮拉’（Caipira，AAA基因组型）的香蕉果实。将每3个果实组成的果簇置于平均温度为10.53±0.37℃、相对湿度85%的冷库中，分别贮藏7、14和21天。随后将果簇转移至22±0.39℃的环境中，连续16天开展品质评估。在10.53±0.37℃下贮藏21天后，所有供试品种的果实均保持绿色。当‘南尼考’果实经7天低温贮藏后转移至22℃环境时，无法正常完成成熟过程：此类果实硬度更高，果皮仍呈绿色，可溶性固形物含量与可滴定酸度均较低。所有供试品种的果实若经21天低温贮藏后转移至室温环境，均可正常完成成熟过程。冷害症状随低温贮藏时长的延长在所有供试品种中均有所加重。其中‘南尼考’、‘凯皮拉’与‘马尚’的冷害症状更为显著；而‘普拉塔’和‘维多利亚’对最长达21天的10.53℃低温贮藏耐受性更强，在转移至22±0.39℃环境后可正常完成成熟过程。