Improvement of Banana Quality by Storing in Polyethylene Bags of Different Thickness with and without Ethylene
- Resource Type
- Academic Journal
- Authors
- Saeed Ahmad; Muhamad Aslam Pervez; Raheel Anwar; AnthonyKeth Thompson
- Source
- HORTICULTURE ENVIRONMENT and BIOTECHNOLOGY. 2006-10 47(5):253-259
- Subject
- controlled atmosphere storage
flavor
modified atmosphere storage
mechanical injury
shelf life
- Language
- Korean
- ISSN
- 2233-4130
This research was carried out to investigate the effect of different thickness of polyethylene bags on ripening behavior and quality of ripe banana fruit. It was observed that bananas ripened in polyethylene packaging showed attractive fresh appearance with good eating quality. The effectiveness of ethylene in hastening of ripening was not reduced with CO₂ levels less than 5% and O₂ levels greater than 5% in polyethylene bags. Softness of banana fruits packed in polyethylene bags was directly proportional to weight loss. Packaging of fruit in polyethylene bags produced firmer bananas which could be beneficial in avoiding mechanical injury and some fungal infection and also extends the shelf life. Total soluble solids showed no significant difference regarding the polyethylene thickness. Packaging of bananas in 0.050 mm polyethylene bags extended the storage life of banana, but these received lower scores by panelists than those which were packed in 0.025 and 0.037 mm polyethylene bags. Packaging of bananas in 0.025 and 0.037 mm polyethylene bags was effective in achieving a more attractive appearance, freshness, and good flavor of ripe fruit than unpacked fruit and those packed in 0.050 mm polyethylene bags.