Abstract
The ability of modified (MA) atmosphere systems and chemical inhibitors to prevent ethylene -stimulated banana fruits ripening was investigated with Giant Cavendish bananas. Silicone membranes anddiffusion channels, installed on the experimental chambers, were used to maintain stable gas concentrationsand high humidity levels, which were optimum for banana storage at 15C. A silicone membrane window, ordiffusion channels, were installed on laboratory scale chambers and used to provide atmospheres withmodified CO2/O2 concentrations. Chemical inhibition of fruit ripening was assessed by applying treatments withethylene oxide (EO) and sulphur dioxide (SO2). Fruit stored at regular atmosphere (RA) was wrapped inperforated polyethylene bags while fruit stored in MA was sealed in experimental chambers. The gasconcentration in chambers was analyzed using gas chromatography. Fruit quality was evaluated throughsensory evaluations and physiological assessments.
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