Effect of post-ripening atmosphere treatments on banana
A. Klieber, A. Bagnato, R. Barrett, M. Sedgley
ISHS Acta Horticulturae 600: 51-54.
2003
บทคัดย่อ
The shelf life of Cavendish bananas (Musa acuminata Colla cv. Williams) after ripening initiation is relatively short, causing problems for marketing of the fruit. To extend shelf life, short-term low oxygen treatments and 1-MCP treatments were applied after a 2 day ripening initiation period with ethylene. Short-term low oxygen (<1%) treatments applied at 22°C did not extend shelf life of bananas, but it induced serious skin injury that increased in severity with prolonged exposure from 6 to 24 hours. The shelf life of bananas was doubled by application of 300nL/L 1-MCP for 24 hours at 22°C directly after ripening initiation with ethylene, but 3nl/L had no effect and 30mL/L excessively slowed ripening. Eating quality parameters were not affected by this treatment. Further work is required on optimising 1-MCP treatments for commercial ripening and on consumer testing after 1-MCP gains legislative approval.