Efficiency of salicylic acid immersion using fine-bubble technique on quality of Musa AAA fruit during ripening

Abstract

The physiological quality and bioactive compound in changes of banana (Musa AAA) fruit was determined by using 2 mM salicylic acid solution with 2 different methods. Dipping (SA) and immersion using fine-bubble technique (SAF) with 2 different period of time (15 and 30 minutes) were used. Peel color, fruit firmness, total acidity (TA), antioxidant, total phenol and total flavonoid were investigated. The result showed that banana treated with SAF for 15 minutes could maintain lightness (L*) and yellowness (b*) of peel color. In term of fruit firmness, there were not significantly different among the treatments. After 4 days of color break, banana treated with SAF for 15 minutes also resulted in high TA, antioxidant and total phenol. While SAF for 30 minutes resulted in high total flavonoid contents. It concluded that SAF technique can maintain and strengthen physiological quality and bioactive compound changes of banana (Musa AAA) fruit during ripening.