Question

Bananas usually get spoiled due to chilling injury when stored at temperature

• A. \(<\)12 \(^{\circ}\)C
• B. \(<\)18 \(^{\circ}\)C
• C. \(<\)15 \(^{\circ}\)C
• D. \(<\)21 \(^{\circ}\)C

Hint:

A simple practical tip is "Never put unripe bananas in the refrigerator." A typical refrigerator is set at around 4 \(^{\circ}\)C, which is well below the 12 \(^{\circ}\)C threshold and will cause the peel to turn black while the fruit inside fails to ripen properly.

Answer 1

The Correct Option is A

Step 1: Understanding the Concept:
Chilling injury is a physiological disorder that occurs in many tropical and subtropical plants and fruits when they are exposed to low, but non-freezing, temperatures. It manifests as various symptoms of spoilage. Bananas are a classic example of a chill-sensitive commodity.
Step 3: Detailed Explanation:
- The optimal storage temperature for bananas depends on their stage of ripeness, but it is crucial to keep them above the threshold for chilling injury.
- The critical temperature below which chilling injury occurs in bananas is generally considered to be around 12-13 \(^{\circ}\)C.
- Storing bananas below this temperature range leads to symptoms like a dull, smoky, or black peel color, failure of the pulp to ripen and soften, and the development of off-flavors.
- Therefore, storing bananas at temperatures less than 12 \(^{\circ}\)C will cause spoilage due to chilling injury. The other temperature thresholds are too high.
Step 4: Final Answer:
The critical temperature threshold for chilling injury in bananas is approximately 12 \(^{\circ}\)C. Therefore, option (A) is the correct answer.