Control of Artificial Ripening of Bananas Through Atmosphere Modification and Refrigeration

Improvement of shelf life quality of tomatoes using a novel edible coating formulation

“…Samples with coating, recorded the lowest percentage of weight loss from a comparative study made on the first and fourth day after coating. This could be attributed to the reduction in open area of the polymeric network in coatings, which restricts the water vapour transport from the inside of the tomato as described by Marrero et al (13). Moreover, the coating formulations could have externally closed the stomatal openings thereby reducing transpirational water loss as suggested by Bisen et al (14).…”

Effect of controlled atmosphere storage on ripening and quality of banana fruit

“…However, Romphophak et al (2004) found that packaging bananas in polyethylene-film bags (0.03 mmthick) at 20°C resulted in a "fermentation flavour" when ripe. Marrero et al (2003) also found that fruit initiated with ethylene could be ripened in plastic film; but, at 18°C, the fruit showed signs of fermentation. Chamara et al (2000) found that packaging bananas as individual hands of approx.…”