Palabras clave
postcosecha de banano
integridad de membranas
almacenamiento para exportación
Cómo citar
Resumen
La calidad postcosecha del banano está fuertemente influenciada por la temperatura y el tiempo de almacenamiento, factores que regulan cambios fisiológicos, bioquímicos y estructurales del fruto. En este estudio se evaluó el efecto del almacenamiento a 5, 10 y 20 °C, así como de las condiciones en transferencia a temperatura ambiente, sobre parámetros clave de calidad como color (L*, a*, b*), pérdida de electrolitos, textura (dureza y penetración) y pérdida de peso durante 21 días. Los resultados mostraron que el almacenamiento a 5 °C induce daño por frío, evidenciado por un incremento en la fuga de electrolitos, el oscurecimiento de la cáscara, la disminución de la luminosidad (L*), alteraciones en el desarrollo del color amarillo (b*) y ablandamiento anómalo, asociado a daño celular más que a un proceso de maduración fisiológica. En contraste, los frutos almacenados a 20 °C presentaron una maduración acelerada y coordinada, con mayor pérdida de peso y cambios progresivos en textura. El almacenamiento a 10 °C permitió mantener un equilibrio entre la reducción de la actividad metabólica y la conservación de la integridad celular. Los tratamientos de transferencia evidenciaron que la exposición previa a bajas temperaturas genera daños irreversibles que se manifiestan al restablecer las condiciones ambientales. En conjunto, los resultados resaltan la importancia de optimizar la temperatura de almacenamiento para preservar la calidad del fruto y reducir pérdidas en la cadena de suministro.Referencias
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