Influence of environmental conditions on the quality attributes and shelf life of ‘Goldfinger’ bananas

Abstract

‘Goldfinger’ bananas (Musa accuminata, FHIA-01) were harvested, held for 14–22d at five temperatures and a constant relative humidity (RH) or at five RHs and a constant temperature and evaluated for quality attributes. The objectives of this work were to: (1) create quality curves for bananas stored at chilling and non-chilling temperatures; (2) create quality curves for bananas stored at a non-chilling temperatures and different RHs; (3) identify which sensory quality attribute limits the shelf life and marketability of bananas when stored at chilling and non-chilling temperatures or at different RHs; and (4) correlate subjective sensory attributes with quantitative quality measurements. Results from this study showed that temperature had a more significant impact on the quality of banana than RH. Bananas stored at temperatures higher than 10°C were yellower and softer but had lower starch and higher soluble solids and total sugar content than those stored at lower temperatures. When stored at 2, 5 and 10°C, bananas developed chilling injury (CI) and abnormal ripening when transferred to 20°C. The most remarkable impact of RH on banana quality was on weight loss, which was significantly higher in fruit held below 80% RH than in fruit held in 87 or 92% RH. CI was the first sensory quality attribute to reach the limit of acceptability in fruit stored at 2, 5 and 10°C, whereas color changes and softening limited the shelf life of bananas stored at 15 and 20°C. Changes in color and/or softening were the two main sensory attributes that limited the shelf life of bananas stored at different RHs. Overall, for maximum quality and shelf life bananas should be stored at or above 15°C and 92% RH. Finally, sensory attributes can be used to estimate peel color, pulp softening and sweetness, while SSC can be used as a reliable and simple method to estimate the total sugar content of bananas stored at different temperatures or different RHs.