Effect of polyethylene film thickness and exposure time of ethylene on the ripening behavior and quality of banana
2006
Ahmad, S. (University of Agriculture, Faisalabad (Pakistan). Inst. of Horticultural Sciences) | Thompson, A.K. | Perviez, M.A. | Ullah, H. | Chatha, Z.A.
The objectives of this study were carried out to test the ethylene effect, its time of exposure, polyethylene packaging, its thickness and the interaction between both on the ripening and quality of ripe banana fruit. The experiment was laid out according to Factorial Design with four replications. It is observed that exposure of 1000 ppm ethylene for one day is enough to attain early ripening. The combination of CO2 and O2 (CO2 less than 5% & O2 above than 14%) in polyethylene bags did not reduce the ripening effect of exogenous ethylene. Ethylene treated bananas (one & two days) packed in 100 and 150 gauge of polyethylene bags ripened at the same time (after 9 days) but significantly earlier than those, which were packed in 200 gauge polyethylene bags. Packaging of bananas in 200 gauge polyethylene bags extended the storage life of banana but these received lower scores by panelists for their acceptability than those, which were packed in 100 and 150 g auge polyethylene bags. The softener of fruits packed in polyethylene bags was directly proportional to weight loss. Packaging of fruit in polyethylene bags did not affect the total soluble content of banana fruit during ripening. Bananas packed in 100 and 150 gauge polyethylene bags showed less weight loss percentage. Bananas packed in 100 and 150 gauge polyethylene and exposed of one day ethylene received maximum score (4.0) by the panelist for acceptability. Packaging of bananas in 100 and 150 gauge polyethylene bags was effective in achieving a more attractive appearance, freshness and good flavour of ripe fruit than un-packed fruit and those packed in 200 gauge polyethylene bags.
显示更多 [+] 显示较少 [-]