Effect of controlled atmosphere storage on ripening and quality of banana fruit

Abstract

SummaryTo estimate the effects on controlled atmosphere storage conditions on quality, banana fruits were exposed to different combinations of O2 and CO2 before and after they had been initiated to ripen. Controlled atmosphere conditions before the initiation of ripening had beneficial effects in delaying ripening, with no detrimental effects on subsequent ripening or eating quality of the fruits when they were ripened in air. Reduced O2 appeared to be mainly responsible for delaying ripening. Post-climacteric use of controlled atmospheres extended the marketable life of fruit by 2.3- to 3.8-fold, depending on the combination of O2/CO2 used, compared to storage in air; but there were detrimental effects on fruit quality when 2% O2 was used. Overall, 4% O2 was most effective in extending storage-life. CO2, in the range tested (4 – 8%), appeared to have no positive or negative effects on marketable shelf-life or fruit quality.