Effects of hot water treatments on the physiology and quality of ‘Kluai Khai’ banana

Sucrier bananas (Musa cavendishii [Musa acuminata] AA group), locally known as ‘Kluai Khai’, were dipped in water at 45°C for 5, 10 and 15 min and 50°C for 10 min and then cooled by dipping in water at 25°C for 30 min. Fruits dipped in water at 25°C for 30 min were used as control. Samples were stored at room temperature (25 ± 2°C and 70-75% RH). Respiration rate as well as chlorophyll degradation were reduced by dipping fruit in water at 50°C for 10 min. Peel color change was retarded and fruit firmness was maintained by hot water treatments. The storage life of bananas dipped in hot water (45°C for 15 min or 50°C for 10 min) was significantly extended. The best fruit overall quality was obtained at 50°C for 10 min. Catalase and peroxidase activities of banana dipped in 50°C for 10 min were higher compared to the other treatments.