The Effect of Gaseous Ozone Exposure and Storage Room Temperatures on Ethylene Production, Peel Colour, and Total Soluble Solid Content of Banana Fruit (Musa acuminata) During Storage

Abstract

The exposure of gaseous ozone and storage room temperatures have a great potential to inhibit the production of ethylene during the ripening of climacteric fruits like banana. Furthermore, the inhibition of ethylene production is expected to be able to extend shelf life. Therefore, this study aims to evaluate the production of ethylene and quality attributes of fruit consisting of peel colour and total soluble solid content during storage, under the effect of the concentrations of variation gaseous ozone exposure and storage room temperatures. Some green mature bananas were sampled for the study, and an exposure of ozone gas concentrations of 0, 0.3, 0.4, and 0.5 ppm were applied to the samples daily and were then stored at 5, 15, and 27°C of storage room temperatures for 21 days. The production of ethylene was measured every three hours while peel colour and total soluble solids content were measured every day during storage. The result showed a significant interaction between storage time, ozone concentration, and storage temperature for ethylene production, a* and b* values of peel colour. For the total soluble solid content change, interaction occurred only between storage temperature and time.