LOW OXYGEN EFFECT AND STORAGE OF MAS BANANAS (MUSA, AA GROUP)
Mature green Mas bananas (harvested 7–8 weeks after anthesis) hermetically sealed in tight polyethylene bags can be stored for 4 weeks or more at 17°C. Oxygen and carbon dioxide levels in the bags quickly equilibrate to 5 and 10% respectively after about 7 hours and this steady state is maintained throughout the storage period. Studies carried out on the packed fruit where a low O2 cum high CO2 condition exists, reveal that fruit lose very little weight, produce negligible ethylene and ripen normally in air after storage, as evidenced by changes in respiration, firmness and total soluble solids. However, some metabolic readjustments do occur during storage as revealed by an increased level of alcohol dehydrogenase activity in the stored fruit compared to unstored fruit. Our studies indicate that a low oxygen atmosphere is a prerequisite for extended storage and full expression of the organoleptic qualities of the fruit.
Nair, H. and Tung, H.F. (1992). LOW OXYGEN EFFECT AND STORAGE OF MAS BANANAS (MUSA, AA GROUP). Acta Hortic. 292, 209-216