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© 1992 Oxford University Press

RESEARCH-ARTICLE

Alternative Respiration and Heat Production in Ripening Banana Fruits (Musa paradisiaca van Mysore Kadali)

SANJAY KUMAR and SURESH K. SINHA

Water Technology Centre, Indian Agricultural Research Institute New Delhi-110 012, India

To whom correspondence should be addressed at: Division of Biotechnology, CSIR Complex, Palampur - 176 061, India.

The involvement of alternative respiration in thermogenesis during the ripening of banana {Musa paradisiaca var. Mysore Kadali) fruits, attached to a bunch, has been examined. The temperature of the youngest (unripened) banana fruit increased from 27·0 ± 0·2°C to 30·8±0·1 °C and the total respiration (in nmo1 oxygen minminusb1 gminusb1 dry wt.) increased from 1·39·6 ± 5·5 to 167·3 ± 7·0 at the fully ripened stage. Although the capacity for alternative respiration showed little change, the actual operation of this pathway increased from 38 to 73% (p= 0·38 to 0·73) during ripening. Similar results were obtained in fruits along the central axis at different stages of ripening. It is suggested that alternative respiration may contribute to the temperature rise observed in ripening banana fruit.

Key words: Alternative respiration, tehrmogenesis, fruit ripening


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