Effects of Calcium Chloride Treatment on the Photosynthetic Capacity and Intensity of Banana Fruit during Ripening

Main Article Content

Phounzong-Tafre Eugène
Kouete Jarvin Ovaric
Aghofack-Nguemezi Jean


The general objective of this work was to highlight the physiological phenomenon of photosynthesis that underlies ripening in banana fruits and to follow its bioindicators evolution. To achieve this goal, pigment content, protein content and the amount of oxygen released were determined at different stages of ripening of bananas fruits. The determination of pigment content was carried out by spectrophotometric assay after extraction in pure acetone. Protein content was determined using a known albumin concentration calibration curve. Moreover, photosynthetic intensity was evaluated by measuring the oxygen released by the banana peels by means of an oximeter. Results showed that there was a gradual decrease in pigment levels, while at the same time there were increases in carotenoid and protein levels. Photosynthetic intensity and capacity also decreased significantly. The treatment of bananas with calcium chloride helped to slow the fall of photosynthetic activity. Also, calcium chloride treatment induced a reduction of the decrease in chlorophyll content, photosynthetic intensity and increase in proteins content. Positive correlations were found between photosynthetic intensity and levels of chlorophyll a and total chlorophylls. The intensity of photosynthesis was negatively correlated with carotenoid and protein levels. The change in photosynthetic intensity during ripening was proportional to the variation in chlorophyll a and total chlorophylls content, but inversely proportional to variations in total carotenoids and proteins contents.

Photosynthesis, calcium chloride, pigments, proteins, ripening

Article Details

How to Cite
Eugène, P.-T., Ovaric, K., & Jean, A.-N. (2019). Effects of Calcium Chloride Treatment on the Photosynthetic Capacity and Intensity of Banana Fruit during Ripening. Journal of Advances in Biology & Biotechnology, 21(4), 1-9. https://doi.org/10.9734/jabb/2019/v21i430098
Original Research Article

Article Metrics


Cirad-Flhor. Bananes for ever: La diversité génétique des bananiers. FruiTrop. 2003; 99:5. French.

Lescot T. Banane: production, commerce et variétés. FruiTrop. 2006;140:5-9. French.

International Network Improvement Banana and Plantain. Net working banana and plantain: INIBAP Annual Report 2001. Montpellier, France; 2002.

Frison EA, Sharrock S. The economic, social and nutritional importance of banana in the world. In: Picq C., Fouré E., Frison E.A., eds. Bananas and food security. International Symposium, France: INIBAP; 1998.

Food Agriculture Organization. Statistics Data Base of Agriculture. Roma; 2004.

Lescot T. Les bananiers : une diversité méconnue. Fruitrop. 1999;63:13-16. French.

Happi Emaga T, Wathelet B, Paquot M. Changements texturaux et biochimiques des fruits du bananier au cours de la maturation. Biotechnol. Agron. Soc. 2008; 12(1):89-98. French.

Matile P, Hörtensteiner S. Chlorophyll degradation. Plant Physiol. Mol. Biol. Plant. 1999;50:67-95.

John P, Marchal J. Ripening and biochemistry of fruits. In: S. Growen (ed.): Bananas and plantains. Chapman and Hall, London. 1995;437-467.

Piechulla B, Glick RE, Bahl H, Melis A, Gruissem W. Changes in photosynthetic capacity and photosynthetic protein pattern during tomato fruit ripening. Plant Physiol. 1987;84:911-917.

Carrara S, Pardossi A, Soldatini GF, Tognoni F, Guidi L. Photosynthetic activity of ripening tomato fruit. Photosyntheitica. 2001;39(1):75-78.

Hiratsuka S, Yokoyama Y, Nishimura H, Miyazaki T, Nada K. Fruit photosynthesis and phosphoenolpyruvate carboxylase activity as affected by lightproof fruit bagging in satsuma mandarin. J. Am. Soc. Hort. Sci. 2012;137(4):215–220.

Aghofack-Nguemezi J, Yambou T. Effects of calcium chloride and magnesium sulfate treatments on the shelf-life of climacteric banana and non-climacteric pineapple. Cam J. Exp. Biol. 2006;1(1):34-38.

Lichtenthaler HK. Chlorophylls and et caroténoids, pigments of photosynthetic biomembranes: Douce, R., Packer, L. éd., Methods Enzymoly. Academic Press., New York. 1987;148:350-382.

Cooper TG. Technique biochimiques. John Wiley and Sons, New-York. 1977;49-51.

Schopfer P. Experiments in plant physiology. Narosa Publishing House, London. 1998;81-83.

Folly P. Catabolisme de la chlorophylle b: structures, mécanismes et synthèse. Thèse de Doctorat; Université de Fribourg, Suisse; 2000. French.

Aghofack-Nguemezi J, Hoffmann T, Schwab W. Effects of bio-based coatings on the ripening and quality attributes of tomato (Solanum lycopersicum) fruits. J. Sci. Food Agric. 2019;99:1842-1849.

Buchanan-Wallaston V. The molecular biology of leaf senescence. J. Exp. Bot. 1997;48:181-99.

Camara B, Hugueney P, Bouvier F, Kuntz M, Moneger R. Biochemistry and molecular biology of chromoplast development. Rev. Cytol. 1995;163:175-247.

Sedoud A. Transfert d’électrons dans le photosystème II. Thèse de doctorat; Université de Paris Sud, France; 2001. French.