and plantains was slowed down by 30% CO2
, and the effect
on bananas was greater. After 6 d, the 30% CO2 treated bananas
and plantains maintained high h° values with 112 and
103, respectively, and retained respectively around 30 and
20% of original Chl content (Fig. 1-B–E). Not similar with
the 10 and 30% CO2 treatments,
which conferred either no
or strong inhibition to fruit degreening of both cultivars, 20%
CO2 brought differentiated effect on bananas and plantains.
Plantains turned completely yellow, while no obvious yellowing
occurred in bananas. The h° values and Chl contents in
20% CO2
treated plantains decreased to similar levels as in
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recorded in the 20% CO2
treated bananas throughout the
storage, with more than 20% of original Chl content and h°
values higher than 110 after 6 d.
The differentiated color changing patterns observed for
bananas and plantains ripening in 20% CO2
, prompted us
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ripening and Chl degradation in these fruits.