Effect of precooling on storage life and quality of MA-stored Kluai Khai (bananas)
1996
Ketsa, Saichol | Wongs-aree, Chalermchai | Uthairatanakij, Apiradee
Six to seven hands of KIuai Khai (Musa AA Group) were placed into each twist-tied and non-perforated polyethylene (PE) bag with ethylene absorbent and carbon dioxide scrubber before packing in corrugated fibreboard cartons at production site. The control bananas were packed in corrugated fibreboard cartons without PE bags. Bananas with and without modified atmosphere packaging (MAP) were shipped by non-refrigerated and refrigerated trucks to the laboratory and stored at 14±I°C (85-90% RH). The results showed that control bananas ripened within 3 weeks, while bananas in MAP with transit cooling remained green longer than 6 weeks and had no symptom of chilling injury. Changes in concentrations of carbon dioxide and oxygen within MAP containing bananas with and without transit cooling were similar, while ethylene levels within PE bags with transit cooling were lower than in PE bags without transit cooling during storage. Color development, firmness, soluble solids, total sugars and starch content of bananas pulp in MAP with and without. transit cooling were not significantly different.
Show more [+] Less [-]AGROVOC Keywords
Bibliographic information
This bibliographic record has been provided by Universiti Putra Malaysia
