<b>Chemical changes in Prata-Anã banana stored under reduced O₂ and increased CO₂ levels

Abstract

Banana has high respiratory rate, which reduces its storage time. This study evaluated the chemical characteristics of Prata-Anã banana stored under reduced O 2 and increased CO 2 levels, in order to slow down the ripening. The atmospheres were settled at 1, 3 and 5% O 2 combined with 2, 6 and 10% CO 2 , with ethylene adsorption, performing nine treatments. The controlled atmosphere was also settled at high oxygen level in ambient atmosphere (20.6 O 2 and 0.1% CO 2) with ethylene adsorption, and it was compared to the control treatment in normal atmosphere without ethylene adsorption. The chemical evaluations were performed after 14 day (days) under controlled atmosphere and after 3 days in ambient atmosphere. It was measured the peel color, mass loss, total acidity, pH, starch content, soluble sugars, total soluble solids and total phenolic compounds. Regardless of the CO 2 level, the ripening was impaired under suppressed O 2 levels (1, 3, and 5%), even after 3 days in normal atmosphere, with the fruits remaining unripe, with the smallest acidity and total soluble sugars, but with the highest starch content. The fruits reached total ripening after 14 days in normal atmosphere, presenting the smallest starch content. The content of phenolic compounds was increased in fruits stored under suppressed O 2 levels.

Use of nitric oxide for ripening delay and oxidative stress reduction in Cavendish banana stored in a controlled atmosphere

“…Content of SSC (°Brix) was determined with a precision digital refractometer (°Brix ± 0.2%), with an automatic temperature measurement device and compensation for 20°C (PR 201α, Atago, Japan) (Siqueira et al, 2018).…”

Influence of Melatonin Coating on Physiochemical Qualities and Enzymatic Activities in Banana Pericarp under Cold Storage

“…Our study found that the storage duration was observed to markedly elevate the phenolic acid concentrations in the banana pericarp. Siqueira et al [85] similarly reported that bananas subjected to stress conditions during storage displayed an increase in overall phenolic content, albeit with a slight reduction in PA levels. The changes in GA levels in banana pericarp during cold storage are shown in Figure 5A.…”