Effect of ethylene absorber on banana during storage (Lien Phuong Le Nguyen)
The aim of this study was to investigate the effect of ethylene absorber (EA) on the postharvest life of bananas. EA could delay the senescence of bananas by reducing ethylene concentrations in storage chambers. Bananas selected for the study were at mature-green stage 2 of ripening, according to the banana ripeness chart (Postharvest Technology Center, UC Davis). Fruit were stored in the presence or absence of sachets of Ethyl Stopper (Bioconservacion S.A., Spain) containing KMnO4 at 20 or 14°C, and 95% relative humidity for 16 days. Surface color, weight loss, and an index of chlorophyll quantity in banana peel were measured and disease severity assessed (on a scale from 1 to 5). Assessments were made before storage (day 0) and at 4-d intervals up to 16 days of storage. The use of EA decreased the weight loss of bananas by 2% compared to the control samples. Moreover, disease severity was lower for fruit stored with EA at 14°C for 16 d than for other treatments. No chilling injury was observed throughout storage at 14°C. The combination of cold temperature and EA slowed the yellowing of bananas and disease development in comparison with other treatments for up to 16 d of storage. The vulnerability of bananas depended on temperature. The ripening process of fruit stored at 20°C was faster than that at 14°C. These results indicate there is potential for using EA to maintain the quality of bananas during storage.
Lien Phuong Le Nguyen won an ISHS student award for the best oral presentation at the VI International Symposium on Tropical and Subtropical Fruits in Egypt in September 2016.
Lien Phuong Le Nguyen, Szent István University, Faculty of Food Science, Department of Postharvest Science and Sensory Evaluation, H-1118 Budapest, Villanyi ut 29-43, Hungary, and Biotechnology and Food Technology Institute, Industrial University of Ho Chi Minh City, 12 Nguyen Van Bao street, Ho Chi Minh City, Vietnam, e-mail: email@example.com