Fig. 1.

Physiological changes in banana fruit under different temperature stresses. a Harvested banana fruit were stored at 23 °C (control), 6 °C (cold) and 35 °C (heat), respectively. Photos were taken every other day from D0 (before storage) to D8 (8 days after storage when symptoms were clearly observed for temperature-stressed fruit). The experiment was conducted twice independently with similar results, and typical photos of the fruit were presented. b Changes in fruit firmness under cold and heat treatments. Firmness was measured on unpeeled and peeled fruit fingers for peel and pulp firmness, respectively. Data were presented as the means ± standard errors (n = 9) as denoted by the error bars. Asterisks indicated significant differences in expression between control and temperature-stressed samples (*p < 0.05; **p < 0.01)