บทคัดย่องานวิจัย

หมวดหมู่ : ฐานข้อมูลงานวิจัย

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

Rahman, N. A.; Yuqing, W.; Thompson, A. K.;

Harvest and postharvest technologies for fresh fruits and vegetables. Year: 1995 Pages: 313-321 Ref: 20 ref.

1995

บทคัดย่อ

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

ABSTRACT :

 

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 imported Cavendish bananas (Musa AAA) were studied. Secondly, the possibility of importing another type of banana, Apple banana (Musa AA), which has a superior flavour compared with Cavendish, was investigated by considering its ripening physiology and response to modified atmosphere packaging. Results indicated that the yellowness of the fruits was not affected by temperature over the range 14-25 deg C, but fruits ripened at 14-18 deg retained more peel green colour when fully ripe than those at the higher temperatures. Fruits ripened at lower temperatures were firmer in texture, and 20 deg 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 , provided the film was sufficiently permeable to prevent carbon dioxide l

evels from becoming toxic to the fruits. Results show that Apple bananas have similar characteristics to 'Cavendish' cultivars, including respiration. Apple bananas have a high level of soluble solids at harvest which only reaches a peak when the fruits are well past the fully yellow stage of ripeness. It is concluded that with the appropriate packing and storage conditions it is theoretically possible to store the fruits for long enough to enable transportation internationally by sea-freight.