STUDIES ON THE EFFECT OF MEMBRANE LIPID PEROXIDES AND PERMEABILITY OF BANANA FRUIT DURING STORAGE UNDER HIGH TEMPERATURE STRESS

The study was aimed at the effect of storage under high temperatures on the peroxide of membrane lipid and permeability of both peel and pulp of banana fruit. It was demonstrated that the overall tendencies were as follows: high temperatures speeded up the peroxide of membrane lipid. The contents of MDA and the cell permeability of both peel and pulp were increased. The pulp was more sensitive to the high temperatures than the peel. The treatment with ethylene absorbent in MA storage significantly delayed the time that the MDA contents and cell permeability increased. The ethylene absorbent significantly increased storage life of banana under high temperatures.