Effect of different storage temperatures on phenolic compounds in banana and mango fruits.
Aziz A. B. A., Abdel-Wahab F. K., El-Ghandour M. A.
Author Affiliation: Agricultural Research Centre, Dokki, Cairo, Egypt.
Scientia Horticulturae 4 : 309-315
Abstract : There was a general decline in total phenolic content in the pulp of banana fruits harvested at the mature-green stage and held in storage, and the higher the storage temperature (0-15 deg C) the more rapid the decline. Total phenols were lost very rapidly from the peel, the final loss being proportional to the time of storage at 0 deg C, and there was an inverse relationship between the total phenol content of the peel and the degree of blackening during storage at low temperature. In mango fruits, cv. Pairi, the skin had a much higher phenolic content than the flesh and this content decreased with the duration of storage.