Postharvest evaluation of Goldfinger banana (FHIA-01) at different storage temperatures followed by an acclimation time

Introduction. Banana fruit is one of the major staple crops grown in the humid tropical areas of Mexico. In spite of the adequate preharvest performance of Goldfinger banana (FHIA-01) in the field, little information about its postharvest behavior has been generated. We decided to study the ripening behavior and quality of fruit during controlled storage and acclimation time. Materials and methods. Banana fruit of the hybrid Musa acuminata X balbisiana 'FHIA-01 Goldfinger' were stored at 11, 13, 15 and 20 degrees C for 21 days and then transferred to 25 +/- 2 degrees C for acclimation. Fruit sampling under controlled temperatures was performed after 1, 3 and 5 days and the samples were analyzed for CO2 and ethylene production, weight loss, acidity, pH, firmness, and total soluble solids (TSS). Results and discussion. The physiological response and quality of cv. FHIA-01 were affected by the temperature and period of storage and acclimation. During the storage period at 20 degrees C banana fruit showed total loss of firmness, high TSS (23 degrees Brix) and full color development (yellow) after 15 days. Fruit at 11 degrees C and then transferred to 25 degrees C had delayed maturity with alteration of the ripening process. Conclusion. In general, the optimum storage temperatures for this banana cultivar were 13 degrees C and 15 degrees C for 7 to 14 days.