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This study monitored the effect of hot air, steam and hot water on DNA of plantain fruits. Ninety days old ‘false horn’ plantain fruits were exposed to hot air at 500C-50mins and 550C-100mins, steam at 500C-40mins, 550C-50mins and 550C-120mins, and hot water at 530C-3mins and 600C-20mins. DNA was extracted from the peel of heat treated and control fruits by standard DNA Isolation method using ZR DNA extraction kit. Isolates were suspended in TE buffer and placed in Ependorf master thermal cycler PCR system for amplification. Electrophoresis and PCR analysis showed well stained high molecular weight (HMW) DNA bands in isolates from fruits exposed to steam at 500C-40mins, hot water at 530C-3mins and the control. DNA bands obtained from these isolates migrated effectively from wells and had uniform electrophoretic mobility, suggesting that, steam at 500C-40mins and hot water at 530C-3mins did not degrade nor damage DNA of plantain fruits. Other treatments however resulted to non-detection of HMW DNA band or the bands became fainter, suggesting DNA degradation. Steam at 500C-40mins and hot water at 530C-3mins did not cause DNA degradation in ‘false horn’ plantain fruits and can be employed in its postharvest disease control.
Keywords: Plantain, DNA Degradation, Hot air, Steam and Hot water