Effet combiné du Triton X-100 et du chlorure de calcium sur le processus de murissement de la banane et quelques composants physiologiques impliqués Conservation des bananes par les traitements à base de chlorure de calcium

Abstract

Fruits are products of high economic value with a very important nutritional contribution due to their richness in vitamins, minerals, fibers and bioactive compounds. However, their consumption remains insufficient because of high post-harvest losses. This is why this study was conducted with the aim of reducing post-harvest losses of bananas. Fruit treatment consisted of soaking in Triton X-100 for 10 min, then in calcium chloride solutions at different concentrations for 30 min. The effects of treatments on shelf life and ripening parameters (ripening rate and index, firmness, pH, titratable acidity, pigment and ascorbic acid contents, and activity of chlorophyllase and pectin-methylesterase) were determined. The results show that the longest storage times (25 to 27 days) were recorded in bananas treated with Triton X-100 at 2 or 4% CaCl₂. The 6 % and 8% CaCl₂ treatments as well as the control bananas showed the lowest storage time. The low index and slow ripening kinetics were found in bananas treated with 2 and 4% calcium chloride. The chlorophyll content gradually decreased during the storage and this in a similar way for all the treatments. No significant variation in carotenoid content was observed over time. Firmness and pH decreased significantly, while titratable acidity and ascorbic acid content increased over time. The activity of chlorophyllase and that of pectin-methylesterase increased over time. From all the above, it appears that the combined treatments with Triton X-100 and 2 or 4% calcium chloride solution significantly extended the green life duration of the bananas and slowed the physiological processes associated to ripening.