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Low-oxygen treatment for inhibition of decay and ripening in organic bananas.

Author(s) : PESIS E., COPEL A., BEN-ARIE R., et al.

Type of article: Article

Summary

Application of a low-O2 atmosphere for several days prior to storing organic banana clusters was effective in preventing decay development on the crown cuts, and in delaying ripening. Preclimacteric banana clusters were treated with a low-oxygen atmosphere (2%) at 20 °C for 24, 48 and 72 h immediately after harvest. After removal from low-O2 stress, the bananas were stored at 12 °C for 21 days, and were then treated with ethylene at 18 °C for 24 h and transferred to shelf life at 20 °C for an additional 4 days. The 48 h low-O2 treatment, which resulted in the best decay prevention, also retarded ripening processes (colour, firmness, respiration and ethylene production) and reduced chilling injury symptoms, without impairing the taste. It seems that there is a high potential for this physical treatment of low-O2 stress to replace chemical treatments, as a means of maintaining the quality of organic bananas.

Details

  • Original title: Low-oxygen treatment for inhibition of decay and ripening in organic bananas.
  • Record ID : 2003-1351
  • Languages: English
  • Source: J. hortic. Sci. Biotechnol. - vol. 76 - n. 5
  • Publication date: 2001

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