| Bananas respond at the physical and physiological level to mechanical damage. Mechanical injuries cause alterations in color and flavor, tissue softening, faster ripening, increased weight loss, increased invasion of microorganisms, and higher enzyme activity in the affected area. The purpose of this study was to verify the physical and metabolic alterations in 'Prata Anã' bananas induced by mechanical stress at room temperature. The experiment was conducted in a completely randomized, split-plot in time design, consisting of one control and four mechanical injury types: cutting, abrasion, impact and compression, sampled over time. The percentage of accumulated and daily fresh weight loss, electrolyte leakage from the injured peel region, total soluble... |
