Effect of heat, calcium chloride and modified atmosphere on the shelf life of banana fruits

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概要

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• The potential benefits of hot water treatment (HWT), calcium chloride and plastic film package were evaluated on banana fruit (<I>Musa</I>, AAA group, cv. Cavendish). Fruits were treated with hot water (40, 45 and 50°C for 10-50min) alone or in combination either with 4% calcium chloride solution or 4% CaCl<SUB>2</SUB> and polyethylene bags (0.03mm thickness). Banana fruit ripening was delayed significantly when the fruits were exposed to hot water, 4% CaCl<SUB>2</SUB> solution and in combination with plastic film package (0.03mm thickness). High CO<SUB>2</SUB> concentrations inside the plastic film significantly effective to reduce ethylene production, increased ethanol, controlled decay and extended the shelf life of banana fruits. The results of ethylene and carbon dioxide analysis within polyethylene bags or jars showed that HWT and 4% CaCl<SUB>2</SUB> solution suppressed both C<SUB>2</SUB>H<SUB>4</SUB> evolution and respiration.

著者

• 橋永 文男

  鹿児島大学農学部生物資源化学科

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• 'キャベンディッシュ'バナナの追熟抑制に対する1-MCPの複数回処理と外生エチレンの影響
• Effect of heat, calcium chloride and modified atmosphere on the shelf life of banana fruits

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