ArticleFrontiers in plant science2021
Changes of Morphology, Chemical Compositions, and the Biosynthesis Regulations of Cuticle in Response to Chilling Injury of Banana Fruit During Storage.
Article in Frontiers in plant science, 2021. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 6 papers.
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Who cites it
6 citing papers in PubMed, 19 citations in OpenAlex.
- Modified Atmosphere Packaging Delays Senescence and Chlorophyll Degradation by Enhancing Antioxidant Capacity in Postharvest Broccoli.Foods (Basel, Switzerland) · 2026Article
- Comparative Analysis of Chilling Injury in Banana Fruit During Storage: Physicochemical and Microstructural Changes, and Early Optical-Based Nondestructive Identification.Foods (Basel, Switzerland) · 2025Article
- Postharvest Physiology and Handling of Guava Fruit.Foods (Basel, Switzerland) · 2024Review
- Enhanced Preservation of Climacteric Fruit with a Cellulose Nanofiber-Based Film Coating.ACS omega · 2024Article
- Development and Application of Poly (Lactic Acid)/Poly (Butylene Adipate-Co-Terephthalate)/Thermoplastic Starch Film Containing Salicylic Acid for Banana Preservation.Foods (Basel, Switzerland) · 2023Article
- Morphological and antioxidant responses of Nopalea cochenillifera cv. Maya (edible Opuntia sp. "Kasugai Saboten") to chilling acclimatization.Journal of plant research · 2023Article
Corrections and comments
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Authors and funding
5 authors at 2 institutions in 1 country.
Funding
No grant is acknowledged in the PubMed record.
Abstract
The plant cuticle covers almost all the outermost surface of aerial plant organs, which play a primary function in limiting water loss and responding to the environmental interactions. Banana fruit is susceptible to thermal changes with chilling injury below 13°C and green ripening over 25°C. Herein, the changes of surface morphology, chemical compositions of cuticle, and the relative expression of cuticle biosynthesis genes in banana fruit under low-temperature storage were investigated. Banana fruit exhibited chilling injury rapidly with browned peel appearance stored at 4°C for 6 days. The surface altered apparently from the clear plateau with micro-crystals to smooth appearance. As compared to normal ones, the overall coverage of the main cuticle pattern of waxes and cutin monomers increased about 22% and 35%, respectively, in browned banana stored under low temperature at 6 days. Fatty acids (C
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