title: Storage at low temperature differentially affects the colour and carotenoid composition of two cultivars of banana.
abstract: Different storage conditions can induce changes in the colour and carotenoid profiles and levels in some fruits. The goal of this work was to evaluate the influence of low temperature storage on the colour and carotenoid synthesis in two banana cultivars: Prata and Nanicão. For this purpose, the carotenoids from the banana pulp were determined by HPLC-DAD-MS/MS, and the colour of the banana skin was determined by a colorimeter method. Ten carotenoids were identified, of which the major carotenoids were all-trans-lutein, all-trans-α-carotene and all-trans-β-carotene in both cultivars. The effect of the low temperatures was subjected to linear regression analysis. In cv. Prata, all-trans-α-carotene and all-trans-β-carotene were significantly affected by low temperature (p<0.01), with negative estimated values (β coefficients) indicating that during cold storage conditions, the concentrations of these carotenoids tended to decrease. In cv. Nanicão, no carotenoid was significantly affected by cold storage (p>0.05). The accumulation of carotenoids in this group may be because the metabolic pathways using these carotenoids were affected by storage at low temperatures. The colour of the fruits was not negatively affected by the low temperatures (p>0.05).
authors.affiliation: Department of Food Science and Experimental Nutrition, University of São Paulo, Av. Prof. Lineu Prestes, 580, Bloco 14, São Paulo, SP 05508-900, Brazil.
authors.forename: Heliofabia Virginia De Vasconcelos
authors.initials: HV
authors.lastname: Facundo
authors.affiliation: Department of Food Science, University of Campinas (UNICAMP), CEP 13083-862 Campinas, Brazil.
authors.forename: Poliana Deyse
authors.initials: PD
authors.lastname: Gurak
authors.affiliation: Department of Food Science, University of Campinas (UNICAMP), CEP 13083-862 Campinas, Brazil.
authors.forename: Adriana Zerlotti
authors.initials: AZ
authors.lastname: Mercadante
authors.affiliation: Department of Food Science and Experimental Nutrition, University of São Paulo, Av. Prof. Lineu Prestes, 580, Bloco 14, São Paulo, SP 05508-900, Brazil; University of São Paulo - NAPAN - Food and Nutrition Research Center, Brazil.
authors.forename: Franco Maria
authors.initials: FM
authors.lastname: Lajolo
authors.affiliation: Department of Food Science and Experimental Nutrition, University of São Paulo, Av. Prof. Lineu Prestes, 580, Bloco 14, São Paulo, SP 05508-900, Brazil; University of São Paulo - NAPAN - Food and Nutrition Research Center, Brazil. Electronic address: hojak@usp.br.
authors.forename: Beatriz Rosana
authors.initials: BR
authors.lastname: Cordenunsi
mesh_terms: D002338:Carotenoids / Q000032:analysis*; D002851:Chromatography, High Pressure Liquid / Q000379:methods*; D003116:Color; D061353:Food Storage; D005638:Fruit / Q000737:chemistry*; D028521:Musa / Q000737:chemistry*; D053719:Tandem Mass Spectrometry; D013696:Temperature; D019207:beta Carotene / Q000032:analysis*
chemical_list: D019207:beta Carotene; D002338:Carotenoids; C041635:alpha-carotene
keywords: All-trans-α-carotene; All-trans-β-carotene; CIELAB space; Statistic multivariate; Tolerance; Trans-lutein