The effect of different time durations of ozone treatment and storage temperatures on postharvest quality of banana (Musa acuminata)

Abstract

As a climacteric fruit, bananas continue to ripe after being harvested and it’s accelerated by ethylene produced by the product. The rate of ripening process greatly influences shelf life of banana. Ozone treatment and storage temperature potentially inhibit ethylene production and may lengthen shelf life. The purpose of this study was to observe the effect of different time durations of ozone treatment and storage room temperatures on the changes of peel colour, firmness, and weight loss of banana fruit. Green mature kepok bananas were used as the sample. The duration time of ozone exposure treatments used were 0 (untreated), 10, 15, and 20 minutes every day with the flow rate of 0.0279 ppm/min. While the storage temperatures used were 5, 15, and 27°C (ambient temperature). The physical qualities of the samples were measured every day for three weeks of storage. Repeated measure of statistical analysis indicated that storage time and its interaction with exposure time durations and storage temperatures were found to have significant effect on hue angle, chroma, firmness, and weight loss. It was also known that storage temperature had a significant effect on those above attributes, while exposure time duration of ozone treatment only affected hue angle.