8/15/2023 0 Comments Black and bruised introBruise depth and diameter are considered to be the main measurements used to distinguish bruise size. The severity of the bruise may be recorded as diameter, area, and volume of the bruise. Bruise damage is a form of failure in the subcutaneous tissue without causing rupture of the skin where the discoloration of injured tissues indicates the damaged spot. Bruise damage is a consequence of action resulting from an extreme external force on the fruit surface during the impact against other fruit or a rigid body during handling. Since the external quality attributes of fruits are very essential in the markets, bruised banana is unsalable. Bruising is characterized by undesirable marks (brownish to black) and the symptoms become visible in the banana peel epidermal layer. Generally, bruising is the most common form of mechanical damages that downgrades the quality of any fresh produce and causes high economic losses. Banana is an example of a fruit crop where the impact of mechanical damages has a severe effect on the visual quality appearance of the fruit by causing skin color changes from brown to black. Also, consumers can cause mechanical damage in supermarkets when handling ripened banana fruits or by distributors during handling and transporting. Mechanical damage is a result of one or more force loadings occurring on produce resulting in the outer layer of the fresh produce pericarp. Besides, bananas are harvested and then transported at the mature green phase, the external appearance of ripened bananas at the retail outlets could be extremely poor as a consequence of mechanical damages due to inadequate handling practices throughout the supply chain. Similar to any other perishable fresh produce, the postharvest losses in banana fruits are high due to mechanical damage that occurs during postharvest distribution and handling. The quality of bananas can be affected by superficial defects caused by mechanical damage. Besides, it is rich in crucial ingredients with health care functions like depression resistance, oxidation resistance, constipation prevention, etc.īanana is considered as a climacteric perishable fruit which makes its postharvest loss relatively high and occurs mostly during transportation, handling, and storage in the supply chain. Banana contains special flavor, many vital nutrients for consumers as well as global availability around the year. Being a main staple food product, it is a significant global tropical fruit, feeding almost 400 million people in tropical areas. The current global cultivated area for bananas is around 5 million ha. Storage temperature management is another approach that needs to be followed to reduce the occurrence of mechanical damage in fresh produce.īanana ( Musa spp.) is one the widely produced and consumed tropical fruits worldwide with the highest production of 127.3 million tonnes and ranked fourth in terms of other agricultural commodities value (63.6 billion US$) after rice, wheat, and milk. The findings of the study can provide baseline data to understand the mechanical damage mechanism on fruit quality, hoping to create awareness and educate farming communities and consumers. The least value of yellowness index was observed on the non-bruised banana fruits (84.03) under 13 ☌ storage conditions. Fewer changes were observed after 48 h of storage. Storage at ambient conditions (22 ☌) accelerated bruising occurrence in banana fruits. Weight loss, total soluble solids, respiration rate, and ethylene production rate increased as drop height and storage temperature rise. The quality parameters like weight, color, total soluble solids and headspace gases were affected by drop height and storage condition. The results showed that bruise measurements (bruise area, bruise volume, and bruise susceptibility) were highly affected by drop height. Different quality analyses were measured like bruise measurements (impact energy, bruise area, bruise volume, and bruise susceptibility), weight loss, total soluble solids (TSS), color (L*, a*, b*, hue°, chroma, yellowness index, yellowness value) headspace gases (respiration and ethylene production rate). Each ‘Grand Naine’ banana fruit was impacted once by using a drop impact test using three different heights (10, 30, and 50 cm) and storage temperatures (13 and 22 ☌) after 48 h of storage. The study aims to evaluate the effect of bruise damage and storage temperatures on the quality of banana fruits after 48 h storage. Fresh fruits like bananas are very susceptible to mechanical damage during postharvest handling which can result in a substantial decline in quality.
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