Inhibition of degreening in the peel of bananas ripened at tropical temperatures.

Abstract

SUMMARYChanges in the plastid ultrastructure as revealed by thin‐section electron‐microscopy, chlorophyll a/b ratio, and the polypeptides of the thylakoid chlorophyll‐protein complexes have been examined during the degreening of bananas (Musa AAA Group, Cavendish Subgroup) and plantains (Musa AAB Group, Plantain Subgroup) ripened at 20°C and 35°C. In bananas, where degreening is inhibited at temperatures above 24°C, ripening at the higher temperature results in a retention of thylakoid membranes, a relatively delayed breakdown in chlorophyll b, and a reduced dismantling of pigment‐protein complexes. By contrast, in plantains, where degreening is complete within 4 days at both 20°C and 35°C, thylakoid membranes and their associated pigment‐protein complexes are lost, and there is a rapid increase in chlorophyll a/b ratios at both ripening temperatures. It is suggested that the retention of thylakoid membranes is an important factor in the failure of Cavendish bananas to degreen when ripened at tropical temperatures, and that the degreening problem may be related to the comparatively high chlorophyll b content of the preclimacteric fruit.