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Food Science and Technology International
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Note. Physiological changes in bananas subjected to automodified atmosphere / Nota. Cambios fisiológicos de plátanos envasados en atmósfera modificada

B. Tovar

Instituto Tecnológico de Veracruz, Apdo. Postal 1420, Veracruz, Veracruz, México

M. Mata

Instituto Tecnológico de Tepic, Apdo. Postal 634, Tepic, Nayarit, México

H.S. García

Instituto Tecnológico de Veracruz, Apdo. Postal 1420, Veracruz, Veracruz, México

Physiological changes during the ripening of whole and peeled bananas stored in chambers with automodified atmospheres were evaluated. Calcium carbide was applied to preclimacteric bananas for ripening initiation. Three different lots were placed into glass containers, which were maintained at 20 ± 0.5 °C. The treatments evaluated were: peeled bananas inside the glass container, whole (unpeeled) bananas inside the glass containers, and control, unpeeled bananas outside the chambers. Peeling of firm green fruits did not induce spoilage nor interfere with the normal ripening of the bananas when they were kept inside the automodified atmosphere. Under this storage, peeled ba nanas showed better qualities than whole bananas. The ripeness of peeled bananas in automodified atmospheres was similar to that of control fruits.

Key Words: bananas • modified atmosphere • storage • ripeness • color

Food Science and Technology International, Vol. 6, No. 1, 67-74 (2000)
DOI: 10.1177/108201320000600110
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