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Effect of post-ripening nitrogen atmosphere storage on banana shelf life, visual appearance and aroma.

Author(s) : KLIEBER A., BAGNATO N., BARRETT R., et al.

Type of article: Article

Summary

Bananas (Musa acuminata Colla, Cavendish cv. 'Williams') were stored in nitrogen at 22 °C for 6, 12 and 24 h at a more green than yellow (stage 3) or more yellow than green (stage 4) ripening stage. Shelf life in nitrogen at 22 °C, that is the time taken from a more yellow than green colour stage 4 to yellow with slight brown flecking stage 7, was not extended when compared with air-stored bananas. However, areas of brown discolouration appeared on bananas placed in nitrogen-storage. The aroma of ripe bananas was assessed with a mass spectrometry-based chemical nose. Bananas stored in nitrogen generally had a riper aroma profile compared with air-storage. Post-climacteric nitrogen storage is not a suitable method for increasing shelf life, as it causes skin browning.

Details

  • Original title: Effect of post-ripening nitrogen atmosphere storage on banana shelf life, visual appearance and aroma.
  • Record ID : 2003-2404
  • Languages: English
  • Source: Postharvest Biol. Technol. - vol. 25 - n. 1
  • Publication date: 2002/05

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