Study of banana (Musa aaa Cavendish cv Nanica) trigger ripening for small scale process

Brazilian Archives of Biology and Technology

Fábio Donato Soares Larotonda²  Aziza Kamal Genena²  Daniela Dantela¹  Hugo Moreira Soares²  João Borges Laurindo²  Regina Fátima Peralta Muniz Moreira²  Sandra Regina Salvador Ferreira² 

[1] ,Universidade Federal de Santa Catarina Departamento de Engenharia Química e Alimentos Florianópolis SC ,Brasil

关键词: banana;    ripening;    trigger;    ethylene;    CO2;   

DOI  :  10.1590/S1516-89132008000500021

来源: SciELO

【 摘 要 】

The present work focuse on the impact of O2, CO2 and ethylene concentrations on ripening rate control of bananas as a contribution for the development of domestic equipments that could allow the user to drive the fruit shelf live. It represented the adjustment of metabolic activity rates in order to manage the maturity process. Ripening variables such as ethylene and CO2 concentrations and temperature were adjusted to accelerate or slow down the process, while the maturity degree was monitored through the physical and chemical parameters and sensorial analysis. Therefore, the objective of this work was to evaluate the influence of these parameters to manage the banana ripening. The optimum temperature was at 25 ºC of storage. The presence of oxygen, CO2 withdraws and ethylene injection were relevant for the ripening process. The "ready-to-eat" quality was achieved in 6 days in confined system. The use of ethylene as trigger was adequate to accelerate the ripening process with advantages in fruit color.

【 授权许可】

CC BY-NC   
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