ศูนย์นวัตกรรมเทคโนโลยีหลังการเก็บเกี่ยว

Effect of post-ripening nitrogen atmosphere storage on banana shelf life, visual appearance and aroma.

Klieber, A., Bagnato, N., Barrett, R. and Sedgley, M.

Postharvest Biology and Technology. Volume 25, Number 1, 2002. Pages 15-24.

2002

บทคัดย่อ

Bananas (Musa acuminata Colla, Cavendish cv. 'Williams') were stored in nitrogen at 22 deg C for 6, 12 and 24 h at a more green than yellow (stage 3) or more yellow than green (stage 4) ripening stage. Shelf life in nitrogen at 22 deg C, that is the time taken from a more yellow than green colour stage 4 to yellow with slight brown flecking stage 7, was not extended when compared to air-stored bananas. However, areas of brown discolouration appeared on bananas placed in nitrogen-storage. The aroma of ripe bananas was assessed with a mass spectrometry-based chemical nose. Bananas stored in nitrogen generally had a riper aroma profile compared with air-storage. An ion with a mass to charge ratio of 61 was strongly associated with nitrogen-treated bananas; this ion is a decomposition product of a known banana aroma compound, ethyl acetate that produces an over-ripe banana note. An ion with a mass to charge ratio of 55 was associated with air-stored bananas; this ion is a decomposition product of ripe bananas (3-methylbutyl ester and 1-butanol). Post-climacteric nitrogen storage is not a suitable method for increasing shelf life, as it causes skin browning.