The physicochemical and histochemical characteristics of two consumingly divergent commercial varieties of Musaceae ( cv. Kanthali and cv. Kacha Kela) were investigated during their postharvest ripening. The fruit peels from both cultivars were characterised by a reduction in chlorophyll contents, loosening of cortical tissues, and shrinkage of parenchymatous cells. The pulp-to-peel ratio, total soluble sugars, reducing sugar, fruit firmness, electrolyte leakage, and respiration rate were investigated along with activities of a few enzymes involved in fruit softening, namely cellulase, xylanase, invertase and glucanase. Additionally, semi-quantitative gene expression analyses with a few ripening-related genes, including ethylene biosynthesis ( and ), carbohydrate metabolism viz. sucrose synthase (), sucrose phosphate synthase (), glucanase (), invertase () and pectin methyl esterase () were also carried out along with chitinase () in both cultivars during postharvest ripening. A faster postharvest ripening of ‘Kanthali’ than ‘Kacha Kela’ was evidenced as an outcome of the above studies.

中文翻译：

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揭示印度两种流行甜点和烹饪香蕉在果实成熟过程中的生理和组织化学变化


研究了两种截然不同的芭蕉科商业品种（cv. Kanthali 和 cv. Kacha Kela）在采后成熟过程中的理化和组织化学特征。两个品种的果皮均表现为叶绿素含量减少、皮层组织疏松、薄壁细胞皱缩。研究了果皮比、可溶性总糖、还原糖、果实硬度、电解质渗漏和呼吸速率，以及参与果实软化的一些酶（即纤维素酶、木聚糖酶、蔗糖酶和葡聚糖酶）的活性。此外，还对一些成熟相关基因进行了半定量基因表达分析，包括乙烯生物合成（和）、碳水化合物代谢即。蔗糖合酶 ()、蔗糖磷酸合酶 ()、葡聚糖酶 ()、转化酶 () 和果胶甲酯酶 () 与几丁质酶 () 一起在两个品种的采后成熟过程中也进行了检测。上述研究结果证明，‘Kanthali’ 的采后成熟速度比‘Kacha Kela’更快。