Research On MA Storage And Physiological Characteristics Of Bananas

This research taking the green banana in Hai nan Province as experiment materials. It mainly studied on the storage character of green banana at cold storage and MA storage condition respectively. It fixed to the best storage temperature is 12±0.5 ℃ through determination the physiology character. It then combine different fresh bags with 12±0.5℃ storage condition to determine rationalize character regularly and compare the difference between MA cold storage in 4±0.5 ℃,20±0.5℃ and common storage to green banana.The results showed that:(1) The mature green banana is the climacteric fruit and it has the obvious respiration peak. It can suppress the respiration release quantity obviously and delay the peak time at cryogenic and MA storage condition.(2) The proper storage temperature is 12±0.5 ℃ of green banana. Under this condition, it can safely stored but not have cold damage.And stored under this temperature has obviously suppressed the maturity and the senility of green banana, and prolong the storage period.(3) It has obvious effect to suppress Storied at suitable low temperature of MA method, the effect to the green banana fruit degree of firmness descended.And the degree of firmness of green banana drops most slowly with the PE 0.08 mm storage conditions.(4) There is agree Centrifugal of green banana with firmness descended and total soluble solids content.But it has an active correlation with original total soluble solids degeneration and SOD activity.The PE packing suppresses the SOD activeness elevating through the varying degree, thus suppressed the original total soluble solids, and maintains fruit with a high firmness.(5) It can stave the changing processing of soluble sugar and the soluble solid.And it can reduce the cost of VC and titratable acidity at cryo genic and MA storage condition. So it will keep fruit with good quality.(6) The MDA content it negatively correlated with the hardness, and positively correlated with the total soluble sugar content; the relations of above index‘s respond the intact degree of fruit cell structure.