Chilling Injury in Banana: Causes, Effects, and Prevention
What is Chilling Injury?
Chilling injury occurs when bananas are exposed to temperatures below their optimal storage range. This stress impacts the fruit’s texture, color, and taste.
Causes of Chilling Injury
Low temperatures: Bananas are tropical fruits that thrive in warm climates.
Improper storage: Refrigeration of bananas below 13°C causes irreversible damage.
Symptoms of Chilling Injury
Surface discoloration: Browning or grayish patches on the peel.
Internal discoloration: Flesh turning mushy or watery.
Loss of flavor: Bananas may taste off or bland.
Impact on Post-Harvest Quality
Chilling injury reduces shelf life and marketability.
Fruit becomes more susceptible to microbial attack and rot.
Prevention Strategies
Proper temperature control: Ensure bananas are stored at temperatures above 13°C.
Pre-conditioning: Gradually adjust banana temperature to avoid direct exposure to cold environments.
Packaging: Use insulated packaging for transportation.
