Abstract
【Objective】 The objective of the stady was to uncover the physiological mechanisms of pigment metabolism and degreening in banana fruit during ripening. 【Method】 The peels of banana(Musa acuminate L. AAA group ‘Brazilian') during ripening were used to investigate the changes of pigment contents after natural ripening, ethylene, and 1-MCP treatment respectively. 【Result】 Chlorophyll a, chlorophyll b, and total chlorophyll content decreased and carotenoid content increased gradually during natural ripening. However, total chlorophyll content decreased from 32 μg·g-1to 2 μg·g-1from 0 d to 12 d after ethylene treatment, while carotenoid content increased rapidly. 1-MCP treatment delayed the degradation of chlorophyll and the accumulation of carotenoids in banana during ripening. Correlation analysis result showed that the carotenoid content had significantly negative correlation with the change in chlorophyll b after the natural ripening and ethylene treatment. After 1-MCP treatment, the carotenoid content was not correlated with the change of chlorophyll b. 【Conclusion】 The aboveresults suggested that degreening may mainly resulted from the decline of chlorophyll b content and the increase of carotenoid content in banana during ripening.
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Claims 9
Claim · model-written summary
Chlorophyll a, chlorophyll b and total chlorophyll declined during natural ripening.
- Outcome
- Chlorophyll a, chlorophyll b, and total chlorophyll contente0
- Direction
- decreasede0
- Qualifier
- during natural ripeninge0
Not reportedTaxon
Verbatim
e0“Chlorophyll a, chlorophyll b, and total chlorophyll content decreased and carotenoid content increased gradually during natural ripening.”
Claim · model-written summary
Carotenoid content increased gradually during natural ripening.
Not reportedTaxon
Verbatim
e0“carotenoid content increased gradually during natural ripening.”
Claim · model-written summary
After ethylene treatment, total chlorophyll decreased from 32 μg·g-1 to 2 μg·g-1 over 12 days.
- Treatment
- ethylene treatmente0
- Outcome
- total chlorophyll contente0
- Direction
- decreasede0
- Value
- 32 μg·g-1to 2 μg·g-1e0
Not reportedTaxonComparator
Verbatim
e0“total chlorophyll content decreased from 32 μg·g-1to 2 μg·g-1from 0 d to 12 d after ethylene treatment”
Claim · model-written summary
Carotenoid content increased rapidly after ethylene treatment.
Not reportedTaxonComparator
Verbatim
e0“after ethylene treatment, while carotenoid content increased rapidly.”
Claim · model-written summary
1-MCP delayed chlorophyll degradation during banana ripening.
Not reportedComparator
Verbatim
e0“1-MCP treatment delayed the degradation of chlorophyll and the accumulation of carotenoids in banana during ripening.”
Claim · model-written summary
1-MCP delayed carotenoid accumulation during banana ripening.
Not reportedComparator
Verbatim
e0“1-MCP treatment delayed the degradation of chlorophyll and the accumulation of carotenoids in banana during ripening.”
Claim · model-written summary
Carotenoid content was negatively correlated with chlorophyll b change after natural ripening and ethylene treatment.
Not reportedTaxon
Verbatim
e0“the carotenoid content had significantly negative correlation with the change in chlorophyll b after the natural ripening and ethylene treatment.”
Claim · model-written summary
After 1-MCP treatment, carotenoid content was not correlated with chlorophyll b change.
Not reportedTaxon
Verbatim
e0“After 1-MCP treatment, the carotenoid content was not correlated with the change of chlorophyll b.”
Claim · model-written summary
The authors suggest banana degreening mainly results from falling chlorophyll b and rising carotenoid content.
Verbatim
e0“degreening may mainly resulted from the decline of chlorophyll b content and the increase of carotenoid content in banana during ripening.”
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