บทคัดย่องานวิจัย

หมวดหมู่ : ฐานข้อมูลงานวิจัย

Differences in ripening characteristics of controlled atmosphere or air-stored bananas.

Madrid, M.; Lopez-Lee, F.;

Acta Horticulturae Year: 1998 Issue: No. 464 Pages: 357-362 Ref: 8 ref.

1998

บทคัดย่อ

Differences in ripening characteristics of controlled atmosphere or air-stored bananas.

In order to understand the impact of preclimacteric controlled atmosphere (CA) storage on ripening speed and postripening characteristics of bananas, an experiment was conducted that simulated vessel storage under air or CA conditions, followed by commercial ripening. Green bananas were stored under 3% O2 or air conditions for 15 days at 14 deg C and 95% RH in a flow-through system at flow rates of 10 litres/h. Ten replicates of 18 kg of bananas per replicate were used per treatment. Respiration rates were measured daily using gas chromatography. To reduce variability among treatments, each hand of a bunch was divided in two, numbered and stored under CA or air. After storage, fruits were ventilated in air for 2 days at 14 deg C and then exposed to 300 micro litres ethylene/litre for 24 h at 16 deg C. Fruits were stored at 16 deg C after treatment with ethylene. Six postharvest parameters (L, 'a' and 'b' values, firmness, deg Brix and colour by a colour chart) were evaluated daily after ethylene

 application. CA-stored fruits had higher firmness and lower deg Brix values for the first 3 days after ethylene treatment. These differences disappeared as fruits reached commercial retail-store ripeness. No significant differences were found in any of the colour parameters.