Effect of modified atmosphere storage on the shelf life of banana ‘Sucrier’

Romphophak, Teeranud; Siriphanich, Jingtair; Promdang, Somnuk; Ueda, Yoshihiko

doi:10.1080/14620316.2004.11511822

Cited by 13 publications

(11 citation statements)

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“…Astringency levels were generally higher in fruit ripened at lower O 2 levels, and there was an indication that there were "off-flavours". This confirms the results of Romphophak et al (2004) and Chamara et al (2000), who described a "fermentation flavour" when bananas were ripened in polyethylene bags. In the present Experiments, these effects indicate that the high respiration rates that occur during the climacteric rise (Thompson, 2003) in banana ripening had insufficient O 2 and, therefore, that some degree of anaerobic respiration had occurred.…”

Section: Resultssupporting

confidence: 93%

“…Liu (1976) also showed that bananas which had been initiated to ripen by exposure to exogenous ethylene, then immediately stored in 1% O 2 at 14°C, remained firm and green over a 28 d storage period, but started to ripen almost immediately when transferred to air at 21°C. 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.…”

mentioning

confidence: 97%

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

Ahmad¹,

Thompson²

2006

The Journal of Horticultural Science and Biotechnology

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Section: Resultssupporting

confidence: 93%

mentioning

confidence: 97%

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

Ahmad¹,

Thompson²

2006

The Journal of Horticultural Science and Biotechnology

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“…Modified atmosphere packaging (MAP) is an ideal preservation technique (Mangaraj and Goswami 2009) and is known to have great potential to extending the post harvest life of fruits and vegetables (Thompson 1998). Besides maintaining a desirable high humidity around the fruit, MAP has shown that packaging in non perforated bags prolonged the preclimacteric life of 'Mas' banana fruits (Tan et al 1990) and 'Sucrier' banana (Romphophak et al 2004). However, its potential has not been completely explored so far due to its limited use by the industry (Thompson 1998).…”

Section: Introductionmentioning

confidence: 99%

Effect of modified atmosphere packaging on quality and shelf life of ‘Robusta’ banana (Musa sp.) stored at low temperature

2011

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Banana (Musa sp var. 'Robusta') stored under active and passive modified atmosphere packaging (MAP) at 12±1°C and 85-90% RH for 2 seasons were evaluated for fruit quality and shelf-life. A steady state of about 8.6 and 8.2% of CO 2 and 2.8 and 2.6% of O 2 in passive MAP and MAP+GK (Green Keeper) packages, respectively, were established after 3 weeks of storage. Passive MAP and MAP+GK treatments of banana resulted in reduction in physiological loss in weight (PLW) of 0.7 and 0.8% after 5 and 7 weeks of storage, respectively as against 5% PLW in openly kept green banana after 3 weeks. Both MAP and MAP+GK treatments delayed colour, texture, pulp to peel ratio and total soluble solids (TSS) content as compared to openly kept control banana. Results indicated that the shelf life of fruits packed under MAP and MAP+GK could be extended up to 5 and 7 weeks, respectively as compared to 3 weeks for openly kept control fruits. Sensory quality of fully ripe fruits of both passive MAP and MAP+GK treatments, 5 days after ethrel dip was very good. Thus, MAP+GK at 12±1°C and 85-90% RH could be commercially used for long term storage and long distance transportation of banana with maximum shelf-life of 7 weeks.

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“…1977). PVC packaging of ethylene‐pretreated banana is effective in extending the shelf life (Romphophak et al. 2004).…”

Section: Control Of Fruit Ripening Through Physical Methodsmentioning

confidence: 99%

“…A combination of 150 mmHg atmosphere pressure and one air exchange every 2 h give high quality of storage of banana fruits for 120 days (Apelbaum et al 1977). PVC packaging of ethylene-pretreated banana is effective in extending the shelf life (Romphophak et al 2004). Storing of ethylene-pretreated banana clusters using MA and vacuum packaging is an effective treatment for delaying ripening and senescence in yellow bananas .…”

Section: Control Of Fruit Ripening Through Physical Methodsmentioning

confidence: 99%

Ripening of Climacteric Fruits and Their Control

Payasi

Sanwal²

2010

Journal of Food Biochemistry

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Ripening is the final stage of development of a fruit, which involves series of physiological and biochemical events that make them both attractive and tasty to eat. Phytohormones play an important role in fruit ripening. Treatment with ethylene is required for normal fruit ripening of climacteric fruits. The fruit ripening can be controlled or delayed by physical methods such as modified atmosphere by packaging, treatment with gamma irridiation, surface coating with sucrose ester, etc. The treatments with phytohormones, reducing agents and 1‐methylenecyclopropene have also been successful in delaying fruit ripening. Molecular biology tools such as transgenic plants with suppression of genes involved in ethylene synthesis or overexpression of genes for ethylene degradation, virus‐induced gene silencing and manipulation of transcription factors have been successfully utilized for controlling or regulating fruits ripening. PRACTICAL APPLICATIONS Fruits play a vital role in human nutrition. One of the limited factors that influence their economic value is the relatively short ripening period and reduced postharvest life. Overripening of fruits leads to excessive softening which results in spoilage and damage during shipping and handling. Slowing the process of ripening and senescence extends the storage and shelf life of fresh fruits. Increment in shelf life of fruits not only helps the grower to save on postharvest losses but consumers are also benefited in terms of retained freshness of fruit for longer period and thus results in value addition to the fruit.

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Effect of modified atmosphere storage on the shelf life of banana ‘Sucrier’

Cited by 13 publications

References 0 publications

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

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

Effect of modified atmosphere packaging on quality and shelf life of ‘Robusta’ banana (Musa sp.) stored at low temperature

Ripening of Climacteric Fruits and Their Control

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