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Temperature and modified-atmosphere packaging effects on the ripening of banana.

Author(s) : RAHMAN N. A., YUQING W., THOMPSON A. K.

Summary

Two ways of improving the quality of bananas offered to the UK market were investigated. Firstly, the effects of ripening temperatures on the quality of currently imported Cavendish bananas (Musa AAA) was studied. Secondly, the possibility of importing another type of banana (Apple, Musa AA), which is of superior flavour to Cavendish, was investigated. The yellowness of the fruit was not affected by temperature over the range 14-25 deg C, but fruit ripened at 14-18 deg C retained mored peel green colour when fully ripe than those at the higher temperatures. 20 deg C was found to be the ideal ripening temperature with regard to flavour. Storage life could be considerably extended by sealing apple bananas in 100 gauge polyethylene film at 13-14 deg C, provided the film was sufficiently permeable to prevent carbon dioxide levels from becoming toxic to the fruit. Apple bananas had similar characteristics to "Cavendish" cultivars, including respiration.

Details

  • Original title: Temperature and modified-atmosphere packaging effects on the ripening of banana.
  • Record ID : 1996-2852
  • Languages: English
  • Publication date: 1995/02/20
  • Source: Source: ASAE, Guanajuato Conf. Proc.
    313-321; 20 ref.

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