Slower ripening and enhanced antioxidant retention: Effects of crude bacterial IAA and temperature phasing on postharvest quality of ‘Kluai Khai’ (Musa acuminata, AA Group) bananas
Article Sidebar
Main Article Content
Abstract
Background and Objective: Postharvest deterioration after ripening severely limits the marketability of 'Kluai Khai' banana (Musa acuminata, AA group). This study evaluated whether an indole-3-acetic acid (IAA)-containing, cell-free solution produced by Micrococcus yunnanensis P2-23 and temperature phasing (TP) could maintain postharvest quality.
Methodology: A 4 × 2 factorial completely randomized design with three biological replicates combined with four nominal Salkowski-estimated IAA-equivalent concentrations (0, 250, 500, and 1,000 ppm) with non-TP and TP regimes. After a 3-min dip and storage at 12 ± 2°C for 14 days, fruit were ripened either continuously at 25°C or under TP (25, 22, 20, and 18°C on days 1–4, respectively, followed by 25°C). Visual quality, physicochemical characteristics, CO₂ production, and antioxidant-related attributes were evaluated through day 10.
Main Results: All fruits were fully yellow by day 6, with no treatment differences in final total soluble solids. By day 10, TP-treated fruit had brighter peel, higher titratable acidity and firmness (118.0–132.7 versus 56.9–66.6 N), and lower weight loss (5.55–7.03 versus 8.28–9.13%) than non-TP fruit. The 1,000 ppm crude solution under TP maintained visual acceptability four days longer than the untreated non-TP control. TP also maintained higher late-stage ferric-reducing antioxidant power and total phenolic content, whereas non-TP fruit had higher DPPH activity. Respiration and crude-solution effects varied with time and concentration, with no consistent additional benefit or general synergy. HPLC-measured authentic IAA was 43.86% of the Salkowski estimate.
Conclusions: TP most consistently slowed late-stage deterioration without disrupting ripening and is therefore the best-supported practical treatment for ‘Kluai Khai’ bananas. The crude bacterial solution provided no consistent additional benefit, and its effects cannot be assigned solely to IAA because authentic IAA was lower than the Salkowski estimate and other metabolites may have been present.
Article Details
This work is licensed under a Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License.
References
Barry, C.S. and J.J. Giovannoni. 2007. Ethylene and fruit ripening. J. Plant Growth Regul. 26: 143–159. https://doi.org/10.1007/s00344-007-9002-y.
Benzie, I.F.F. and J.J. Strain. 1996. The ferric reducing ability of plasma (FRAP) as a measure of antioxidant power: The FRAP assay. Anal. Biochem. 239(1): 70–76. https://doi.org/10.1006/abio.1996.0292.
Bhande, S.D., M.R. Ravindra and T.K. Goswami. 2008. Respiration rate of banana fruit under aerobic conditions at different storage temperatures. J. Food Eng. 87(1): 116–123. https://doi.org/10.1016/j.jfoodeng.2007.11.019.
Boonmahome, P. and W. Mongkolthanaruk. 2023. Characterization of indole-3-acetic acid biosynthesis and stability from Micrococcus luteus. J. Appl. Biol. Biotechnol. 11(3): 187–192. https://doi.org/10.7324/JABB.2023.117202.
Brummell, D.A. and M.H. Harpster. 2001. Cell wall metabolism in fruit softening and quality and its manipulation in transgenic plants. Plant Mol. Biol. 47: 311–339. https://doi.org/10.1023/A:1010656104304.
Chanram, R., S. Trakunnaleumsai, T. Maneeboon, S. Sroiklom and N. Anukul. 2016. Study on the potential of haloalkaliphilic bacteria isolated from alkaline soil at the Kanchanaburi Research Station as plant growth-promoting bacteria. In: Proceedings of the 54th Kasetsart University Annual Conference. Kasetsart University, Bangkok, Thailand.
Da, L., P. Youryon, X. Suo, S. Sinthusamran, J. Phakawan, C. Techavuthiporn and S. Supapvanich. 2025. Efficacy of methyl jasmonate-liposomes on ‘Kluai Khai’ bananas (Musa AA) quality preservation and oxidative response alleviation during room temperature storage. Sci. Hortic. 341: 113967. https://doi.org/10.1016/j.scienta.2025.113967.
Etienne, A., M. Génard, P. Lobit, D. Mbeguié-A-Mbéguié and C. Bugaud. 2013. What controls fleshy fruit acidity? A review of malate and citrate accumulation in fruit cells. J. Exp. Bot. 64(6): 1451–1469. https://doi.org/10.1093/jxb/ert035.
Glickmann, E. and Y. Dessaux. 1995. A critical examination of the specificity of the Salkowski reagent for indolic compounds produced by phytopathogenic bacteria. Appl. Environ. Microbiol. 61(2): 793–796. https://doi.org/10.1128/AEM.61.2.793-796.1995.
Golding, J.B., D. Shearer, W.B. McGlasson and S.G. Wyllie. 1999. Relationships between respiration, ethylene, and aroma production in ripening banana. J. Agric. Food Chem. 47(4): 1646–1651. https://doi.org/10.1021/jf980906c.
Gooding, P.S., C. Bird and S.P. Robinson. 2001. Molecular cloning and characterisation of banana fruit polyphenol oxidase. Planta. 213(5): 748–757. https://doi.org/10.1007/s004250100553.
Gordon, S.A. and R.P. Weber. 1951. Colorimetric estimation of indoleacetic acid. Plant Physiol. 26(1): 192–195. https://doi.org/10.1104/pp.26.1.192.
Inoiew, U., S. Trakulnaleamsai and A. Mongkolchaiyaphruek. 2021. Effect of indole-3-acetic acid from bacteria (Micrococcus yunnanensis) on vase life of Dendrobium cv. Khao Sanan. Agric. Sci. J. 52(Suppl. 2): 115–118.
Jiménez, A., G. Creissen, B. Kular, J. Firmin, S. Robinson, M. Verhoeyen and P. Mullineaux. 2002. Changes in oxidative processes and components of the antioxidant system during tomato fruit ripening. Planta. 214: 751–758. https://doi.org/10.1007/s004250100667.
Kays, S.J. 1991. Postharvest Physiology of Perishable Plant Products. Springer US, New York, USA.
Ketsa, S. 2000. Development and control of senescent spotting in banana. Food Preserv. Sci. 26(3): 173–178. https://doi.org/10.5891/jafps.26.173.
Kong, X., J. Zeng, Z. Yun, C. Hu, B. Yang, H. Qu, Y. Jiang and H. Zhu. 2022. Characterization of miRNA-mediated auxin signaling during banana (Musa spp.) fruit ripening. Postharvest Biol. Technol. 193: 112045. https://doi.org/10.1016/j.postharvbio.2022.112045.
Li, S., K. Chen and D. Grierson. 2021. Molecular and hormonal mechanisms regulating fleshy fruit ripening. Cells. 10(5): 1136. https://doi.org/10.3390/cells10051136.
Maduwanthi, S.D.T. and R.A.U.J. Marapana. 2019. Comparative study on aroma volatiles, organic acids, and sugars of Ambul banana (Musa acuminata, AAB) treated with induced ripening agents. J. Food Qual. 2019(1): 7653154. https://doi.org/10.1155/2019/7653154.
Nguyen, T.B.T., S. Ketsa and W.G. van Doorn. 2004. Effect of modified atmosphere packaging on chilling-induced peel browning in banana. Postharvest Biol. Technol. 31(3): 313–317. https://doi.org/10.1016/j.postharvbio.2003.09.006.
Opara, U.L., R. Al-Yahyai, N. Al-Waili, F. Al Said, M. Al-Ani, A. Manickavasagan and A. Al-Mahdouri. 2013. Postharvest responses of ‘Malindi’ Cavendish banana to various storage conditions. Int. J. Fruit Sci. 13(4): 373–388. https://doi.org/10.1080/15538362.2013.748378.
Peroni-Okita, F.H.G., M.B. Cardoso, R.G.D. Agopian, R.P. Louro, J.R.O. Nascimento, E. Purgatto, M.I.B. Tavares, F.M. Lajolo and B.R. Cordenunsi. 2013. The cold storage of green bananas affects the starch degradation during ripening at higher temperature. Carbohydr. Polym. 96(1): 137–147. https://doi.org/10.1016/j.carbpol.2013.03.050.
Prior, R.L., X. Wu and K. Schaich. 2005. Standardized methods for the determination of antioxidant capacity and phenolics in foods and dietary supplements. J. Agric. Food Chem. 53(10): 4290–4302. https://doi.org/10.1021/jf0502698.
Purgatto, E., F.M. Lajolo, J.R.O. do Nascimento and B.R. Cordenunsi. 2001. Inhibition of β-amylase activity, starch degradation and sucrose formation by indole-3-acetic acid during banana ripening. Planta. 212: 823–828. https://doi.org/10.1007/s004250000441.
Saeed, N., M.R. Khan and M. Shabbir. 2012. Antioxidant activity, total phenolic and total flavonoid contents of whole plant extracts of Torilis leptophylla L. BMC Complement. Altern. Med. 12: 221. https://doi.org/10.1186/1472-6882-12-221.
Seymour, G.B. 1993. Banana. pp. 83–106. In: G.B. Seymour, J.E. Taylor and G.A. Tucker, (Eds.), Biochemistry of Fruit Ripening. Chapman & Hall, London, UK.
Singleton, V.L., R. Orthofer and R.M. Lamuela-Raventós. 1999. Analysis of total phenols and other oxidation substrates and antioxidants by means of Folin-Ciocalteu reagent, pp. 152–178. In: Methods in Enzymology. Vol. 299. Academic Press, New York, USA.
Someya, S., Y. Yoshiki and K. Okubo. 2002. Antioxidant compounds from bananas (Musa cavendish). Food Chem. 79(3): 351–354. https://doi.org/10.1016/S0308-8146(02)00186-3.
Spaepen, S. and J. Vanderleyden. 2011. Auxin and plant-microbe interactions. Cold Spring Harb. Perspect. Biol. 3(4): a001438. https://doi.org/10.1101/cshperspect.a001438.
Srivastava, A. and A.K. Handa. 2005. Hormonal regulation of tomato fruit development: A molecular perspective. J. Plant Growth Regul. 24: 67–82. https://doi.org/10.1007/s00344-005-0015-0.
Tipu, M.M.H. and S.M. Sherif. 2024. Ethylene and its crosstalk with hormonal pathways in fruit ripening: Mechanisms, modulation, and commercial exploitation. Front. Plant Sci. 15: 1475496. https://doi.org/10.3389/fpls.2024.1475496.
Tongpoolsomjit, K., F. Grandmottet, R. Boonruangrod, A. Krueajan and J. Viyoch. 2020. Determination of β-carotene content in Musa AA pulp (Kluai Khai) at different ripening stage and harvest period in Thailand. Emir. J. Food Agric. 32(6): 443–452. https://doi.org/10.9755/ejfa.2020.v32.i6.2114.
Trainotti, L., A. Tadiello and G. Casadoro. 2007. The involvement of auxin in the ripening of climacteric fruits comes of age: The hormone plays a role of its own and has an intense interplay with ethylene in ripening peaches. J. Exp. Bot. 58(12): 3299–3308. https://doi.org/10.1093/jxb/erm178.
Wills, R.B.H. and J.B. Golding. 2016. Postharvest: An Introduction to the Physiology and Handling of Fruit and Vegetables. 6th Edition. CAB International, Wallingford, UK.
Yamakawa, T., O. Kurahashi, K. Ishida, S. Kato, T. Kodama and Y. Minoda. 1979. Stability of indole-3-acetic acid to autoclaving, aeration and light illumination. Agric. Biol. Chem. 43(4): 879–880. https://doi.org/10.1080/00021369.1979.10863551.
Yang, C.P., S. Fujita, K. Kohno, A. Kusubayashi, M.D. Ashrafuzzaman and N. Hayashi. 2001. Partial purification and characterization of polyphenol oxidase from banana (Musa sapientum L.) peel. J. Agric. Food Chem. 49(3): 1446–1449. https://doi.org/10.1021/jf001051i.
Youryon, P. and S. Supapvanich. 2016. Quality and bioactive compounds of ripe ‘Kluai Nam Wa’ and ‘Kluai Khai’ bananas during storage. Int. Food Res. J. 23(3): 1027–1032.
Youryon, P. and S. Supapvanich. 2017. Physicochemical quality and antioxidant changes in ‘Leb Mue Nang’ banana fruit during ripening. Agric. Nat. Resour. 51(1): 47–52. https://doi.org/10.1016/j.anres.2015.12.004.
