Effects of Storage of Bananas in Controlled Atmosphere Before Ethylene Treatments on Its Ripening and Quality

Saeed Ahmad

Ph.D. Study, Cranfield University, UK.,

M. A. Perviez

Assistant Research Officer,

A. K. Thompson

Institute of Horticultural Sciences, University of Agriculture Faisalabad.,

and Hammed Ullah

Citrus Research Station, Sahiwal.

Abstract

The study was conducted in Post Harvest Laboratory, Cranfield University at Silsoe College, UK during 1999. The objective was to investigate whether ripening processes in banana fruits which are depressed in reduced O2 and increased CO2 storage for two weeks, could be initiated with ethylene treatment and produce good quality ripe fruit like control. It was observed that ethylene treatment became dominant over the inhibition effect of controlled atmosphere storage when bananas were removed to normal air. All bananas including control reached colour stage 6 after 9 days of ethylene treatment. Bananas exhibited the lowest weight loss at 2 percent O2 with 8, 6 and 4 percent CO2 while the control showed higher percentage of weight loss during storage. The trend of weight loss was changed during ripening which was less in storage conditions but it increased with ethylene treatments. The total weight loss (storage + ripening) was greater (5.48%) in control and it was lower (4.71, 4.54 and 4.68%) in storage at 2 percent O2 with three levels of CO2. Controlled atmosphere storage showed no effect on total soluble solids. Bananas stored at 2 percent O2 with 4, 6 and 8 percent CO2 produced firm bananas (3.48, 5.51 and 3.54 values N/mm). Firm and ripe bananas could be less susceptible to mechanical injury and some fungal diseases.

Keywords: Bananas; controlled atmosphere storage; oxygen; carbon dioxide; chlorothalonil; United Kingdom.

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