Effect of storage conditions on physico-chemical attributes and physiological responses of 'milk' (Musa spp., AAB group) banana during fruit ripening

Opara, Umezuruike Linus; Al-Yahyai, Rashid; N, Al-Waili; Said, Fahad A. Al; Al-Ani, M. R.; Manickavasagan, Annamalai; Al-Mahdouri, Adil

doi:10.1504/ijpti.2012.050983

Cited by 6 publications

(3 citation statements)

References 24 publications

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“…Although little published literature about the direct effect of temperature alone on this specific cultivar has been generated, we may conclude that for the cv. FH1A-01 the most adequate temperatures will depend on the expected shelf life of the fruit and market destiny, and they fall within a range of [13][14][15] • C for a period of up to 21 days. However, since most banana commercial cultivars require exposure to ethylene to enhance ripening, the combination of this natural compound with the best storage temperatures needs to be further investigated.…”

Section: Resultsmentioning

confidence: 99%

Postharvest evaluation of Goldfinger banana (FHIA-01) at different storage temperatures followed by an acclimation time

Gutiérrez-Martínez¹,

Avila-Peña²,

Sivakumar³

et al. 2015

Fruits

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-Introduction. Banana fruit is one of the major staple crops grown in the humid tropical areas of Mexico. In spite of the adequate preharvest performance of Goldfinger banana (FHIA-01) in the field, little information about its postharvest behavior has been generated. We decided to study the ripening behavior and quality of fruit during controlled storage and acclimation time. Materials and methods. Banana fruit of the hybrid Musa acuminata X balbisiana 'FHIA-01 Goldfinger' were stored at 11, 13, 15 and 20 • C for 21 days and then transferred to 25 ± 2 • C for acclimation. Fruit sampling under controlled temperatures was performed after 1, 3 and 5 days and the samples were analyzed for CO 2 and ethylene production, weight loss, acidity, pH, firmness, and total soluble solids (TSS). Results and discussion. The physiological response and quality of cv. FHIA-01 were affected by the temperature and period of storage and acclimation. During the storage period at 20 • C banana fruit showed total loss of firmness, high TSS (23 • Brix) and full color development (yellow) after 15 days. Fruit at 11 • C and then transferred to 25 • C had delayed maturity with alteration of the ripening process. Conclusion. In general, the optimum storage temperatures for this banana cultivar were 13 • C and 15 • C for 7 to 14 days.

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Section: Resultsmentioning

confidence: 99%

Postharvest evaluation of Goldfinger banana (FHIA-01) at different storage temperatures followed by an acclimation time

Gutiérrez-Martínez¹,

Avila-Peña²,

Sivakumar³

et al. 2015

Fruits

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“…The result showed that the banana peel has a lower hardness or softness at higher temperatures or room temperature. The value of fruit peel hardness stored at a temperature of 20°C to 22°C was higher than 28°C (Opara et al, 2012). In the research of Saraiva et al (2018), types of Thap Meo bananas with ethylene gas at different concentrations showed that the parameters of fruit hardness were influenced by the high and low concentrations of ethylene gas injected.…”

Section: 1mentioning

confidence: 92%

Effects of Ethylene Degreening on Peel Color, Physical Quality, and Chemical Content of Ambon Kuning (Musa acuminata Colla)

2022

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The natural ripening of ambon kuning, a typical banana widely consumed in Indonesia, tends to produce a non-uniform yellowish peel color of the fruits. Some degreening techniques using calcium carbide or ethepon, although improving the peel color appearance, may pose a safety risk compared to ethylene degreening, a technique using ethylene gas, a gas naturally produced by the fruit. This study aimed to determine the effect of ethylene degreening on changes in peel color, physical quality, and chemical content of ambon kuning and determine the combination of treatment that produces the best results. Taguchi design, with two levels for each of the three treatment factors (ethylene gas concentrations of 185.2 and 277.8 ppm, storage temperatures of 16±1 and 29±1 °C, and gas exposure time of 48 and 72 hours) was applied to banana samples stored in a hermetic bag in a temperature-controlled container. Grey Relational Analysis (GRA) was applied to get the best results considering multiple performance measures: peel color (measured as lightness L*-, green -a*-, and yellow b*-values), hardness of peel and pulp, total dissolved solids, total chlorophyll, and total carotenoids contents. The best results were obtained when degreening was carried out with a gas concentration of 185.2 ppm at a storage temperature of 16±1 °C for 48 hours.

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“…Storage at a temperature below 10 °C can produce chilling injuries in banana fruit, whose symptoms include a dull, grey peel color, poor ripening, poor transformation of starch to sugar, poor flavor development, and high susceptibility to decay ( Hailu et al, 2013 ) . Opara et al (2012) stated that storage between 11 and 12 °C can preserve the quality of bananas by maintaining the weight and extending the shelf life of the fruit. Storage at this range can decrease the respiration rate and enzymatic activities, thus, maintaining the quality of the produce and delaying the ripening process.…”

Section: Introductionmentioning

confidence: 99%

Effect on physiological properties of banana fruit based on pendulum impact test and storage

Al-Dairi,

Pathare,

Al-Yahyai

et al. 2023

Current Research in Food Science

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Effect of storage conditions on physico-chemical attributes and physiological responses of 'milk' (Musa spp., AAB group) banana during fruit ripening

Cited by 6 publications

References 24 publications

Postharvest evaluation of Goldfinger banana (FHIA-01) at different storage temperatures followed by an acclimation time

Postharvest evaluation of Goldfinger banana (FHIA-01) at different storage temperatures followed by an acclimation time

Effects of Ethylene Degreening on Peel Color, Physical Quality, and Chemical Content of Ambon Kuning (Musa acuminata Colla)

Effect on physiological properties of banana fruit based on pendulum impact test and storage

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