Determination of the Effects of Some Post-Harvest Treatments on the Storage and Shelf Life of Banana Fruits
Project no. 22725 · Status: Kapanmış · 2021
Summary
<p>The study aimed to determine the effect of different post-harvest treatments on the fruits of the ‘Dwarf Cavendish’ banana variety on the storage of the banana fruits in the green stage and also on the shelf life after ripening. The banana fruits were subjected to three different treatments; 1) Modified atmosphere packaging (MAP), 2) 1-methylcyclopropene (1-MCP)+MAP, 3) MAP+ethylene absorbent (EA). Bananas that were commercially packaged without treatment were considered as control. 1-MCP was applied at a dose of 625 ppb for 24 hours at 14°C. Treated and untreated banana fruits were stored at 13°C and 90% relative humidity for 30 days. Some of the samples taken at 10-day intervals before and during storage were analyzed for quality. The other fruits were ripened to the ripeness level of No. 3 by applying ethephon. These bananas were stored under shelf-life conditions (20°C and 65-75% relative humidity) for 8 days and quality changes were determined on the 4th and 8th day. The treatments significantly limited the color change, softening of the skin and flesh, and elevations in TSS content, ethylene production, and respiration rate of the fruits compared to the control, especially in the last period of storage. Green bananas treated with 1-MCP+MAP gave the best results during storage but had problems in ripening. Bananas treated with MAP+EA and MAP during shelf life delayed the increases in coloration, softening of the fruit flesh, increases in the TSS, fructose, glucose, sucrose, respiration rate, and ethylene production. The taste scores of bananas in this treatment were similar to the control. MAP+EA and MAP treatments provided the most successful results in terms of both the storage of green banana fruits and their endurance in shelf-life conditions following ripening. </p>