Role of Gases Environment in Short and Long Term Banana Storage

Abstract

Bananas begin ripening processes as soon as they are harvested and after ripening they have a relatively short post harvest life, so some time they cannot reach to the ultimate consumers within the specific period and heavy losses occur. A reduction in O₂ and an increase in CO₂ have been shown to reduce the respiration rate and extend the preclimacteric life of fruit. Therefore, this study was carried out to investigate the effect of low O₂ and increased CO₂ storage on the ripening behaviour and quality of banana fruit. Low O₂ and elevated CO₂ storage markedly enhanced the pre-climacteric life of bananas possibly by suppressing ethylene synthesis and respiratory metabolism. Bananas stored in controlled atmosphere retained their firmness and freshness better than those held in air which is beneficial in reducing the mechanical damage and bruising during shipment. The residual effect of controlled atmosphere storage on delayed ripening is diminished when treated with ethylene. Controlled atmosphere storage was found beneficial to alleviate the problem of Under-Peel Discolouration (UPD) in banana fruit for log term storage. There was a little difference in quality of the ripe fruit after storage in a wide range of O₂ and CO₂ levels. Storage of bananas at 4 % O₂ along with 5 % CO₂ is recommended for controlled atmosphere storage of pre-climacteric bananas to attain the good quality of ripe fruit.