Abstract
Bananas have a short shelf life after ethylene treatment and there is a high commercial demand to increase the storage life of individual clusters at the retail stage. To extend the shelf life of ethylene-pretreated banana, two different forms of modified atmosphere packaging (MAP) were used. In the first, individual clusters of ethylene-pretreated bananas were stored in a range of microperforated polyethylene (PE) bags (25 μm) creating various MAPs. Storage in PE bags with low microperforation (PE8) that created an atmosphere with 11% CO 2 and 12% O 2 was the most effective treatment for delaying banana ripening. The banana clusters kept firmer with nice peel color after 1 week at 20 °C, but the humidity inside the bags caused some decay development on the crown cut. In the second type of MAP individual clusters of ethylene-pretreated bananas were stored in air-evacuated PE bags (80 μm) under light vacuum (550 mm Hg) for short periods of 24 to 48 hours followed by storage in the same PE bags after releasing the vacuum. Storing bananas in air-evacuated bags for 24 to 48 hours reduced O 2 levels to 1% and increased the production of CO 2 up to 30%, but perforating the bags dramatically reduced the CO 2 level to around 9% and increased the O 2 level to 12%. Storing ethylene-pretreated banana clusters under vacuum for a limited time (24 to 48 hours), did not cause any damage, although the levels of acetaldehyde (AA) and ethanol increased dramatically. The AA and ethanol levels of 150 and 300 μL·L –1 , respectively, that accumulated in the PE bags did not cause any off-flavors; on the contrary, the taste panelists preferred these bananas. Adding ethylene absorbents (EAs) to the air-evacuated PE bags reduced the ethylene levels as well as the AA and ethanol levels in the bags, which indicate that EAs also absorbed the AA and ethanol volatiles. Storing ethylene-pretreated banana clusters under vacuum for 24 to 48 hours was the most effective treatment for delaying ripening and senescence in yellow bananas (stage 3 to 4).
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Claims 14
Claim · model-written summary
PE8 bags most effectively delayed ripening.
- Taxon
- Bananast0
- Treatment
- PE bags with low microperforation (PE8)e0
- Outcome
- banana ripeninge0
- Direction
- delayinge0
- Qualifier
- 11% CO 2 and 12% O 2e0
Not reportedComparator
Verbatim
e0“Storage in PE bags with low microperforation (PE8) that created an atmosphere with 11% CO 2 and 12% O 2 was the most effective treatment for delaying banana ripening.”
t0“Bananas”
Claim · model-written summary
Bagged bananas stayed firmer and retained peel color after one week at 20 °C.
- Taxon
- Bananast0
- Treatment
- bagse0
- Outcome
- firmer with nice peel colore0
- Direction
- firmere0
- Qualifier
- after 1 week at 20 °Ce0
Not reportedComparator
Verbatim
e0“The banana clusters kept firmer with nice peel color after 1 week at 20 °C, but the humidity inside the bags caused some decay development on the crown cut.”
t0“Bananas”
Claim · model-written summary
Humidity in bags caused decay on the crown cut.
Not reportedComparatorDirection
Verbatim
e0“The banana clusters kept firmer with nice peel color after 1 week at 20 °C, but the humidity inside the bags caused some decay development on the crown cut.”
t0“Bananas”
Claim · model-written summary
air-evacuated bags reduced O 2 levels to 1%.
Not reportedComparator
Verbatim
e0“Storing bananas in air-evacuated bags for 24 to 48 hours reduced O 2 levels to 1% and increased the production of CO 2 up to 30%, but perforating the bags dramatically reduced the CO 2 level to around 9% and increased the O 2 level to 12%.”
t0“Bananas”
Claim · model-written summary
air-evacuated bags increased production of CO 2 to 30%.
- Taxon
- Bananast0
- Treatment
- air-evacuated bagse0
- Outcome
- production of CO 2e0
- Direction
- increasede0
- Value
- 30%e0
Not reportedComparator
Verbatim
e0“Storing bananas in air-evacuated bags for 24 to 48 hours reduced O 2 levels to 1% and increased the production of CO 2 up to 30%, but perforating the bags dramatically reduced the CO 2 level to around 9% and increased the O 2 level to 12%.”
t0“Bananas”
Claim · model-written summary
perforating the bags reduced CO 2 level to around 9%.
Not reportedComparator
Verbatim
e0“Storing bananas in air-evacuated bags for 24 to 48 hours reduced O 2 levels to 1% and increased the production of CO 2 up to 30%, but perforating the bags dramatically reduced the CO 2 level to around 9% and increased the O 2 level to 12%.”
t0“Bananas”
Claim · model-written summary
perforating the bags increased O 2 level to 12%.
Not reportedComparator
Verbatim
e0“Storing bananas in air-evacuated bags for 24 to 48 hours reduced O 2 levels to 1% and increased the production of CO 2 up to 30%, but perforating the bags dramatically reduced the CO 2 level to around 9% and increased the O 2 level to 12%.”
t0“Bananas”
Claim · model-written summary
Limited vacuum storage caused no banana damage.
- Taxon
- Bananast0
- Treatment
- under vacuum for a limited time (24 to 48 hours)e0
- Outcome
- damagee0
- Direction
- did not causee0
Not reportedComparator
Verbatim
e0“Storing ethylene-pretreated banana clusters under vacuum for a limited time (24 to 48 hours), did not cause any damage, although the levels of acetaldehyde (AA) and ethanol increased dramatically.”
t0“Bananas”
Claim · model-written summary
Limited vacuum storage raised acetaldehyde and ethanol levels dramatically.
- Taxon
- Bananast0
- Treatment
- under vacuum for a limited time (24 to 48 hours)e0
- Outcome
- acetaldehyde (AA) and ethanole0
- Direction
- increasede0
Not reportedComparator
Verbatim
e0“Storing ethylene-pretreated banana clusters under vacuum for a limited time (24 to 48 hours), did not cause any damage, although the levels of acetaldehyde (AA) and ethanol increased dramatically.”
t0“Bananas”
Claim · model-written summary
Accumulated AA and ethanol caused no off-flavors.
- Taxon
- Bananast0
- Treatment
- AA and ethanol levelse0
- Outcome
- off-flavorse0
- Direction
- did not causee0
- Value
- 150 and 300 μL·L –1e0
Not reportedComparator
Verbatim
e0“The AA and ethanol levels of 150 and 300 μL·L –1 , respectively, that accumulated in the PE bags did not cause any off-flavors; on the contrary, the taste panelists preferred these bananas.”
t0“Bananas”
Claim · model-written summary
Taste panelists preferred these bananas.
Verbatim
e0“The AA and ethanol levels of 150 and 300 μL·L –1 , respectively, that accumulated in the PE bags did not cause any off-flavors; on the contrary, the taste panelists preferred these bananas.”
t0“Bananas”
Claim · model-written summary
Ethylene absorbents reduced ethylene levels.
Not reportedComparator
Verbatim
e0“Adding ethylene absorbents (EAs) to the air-evacuated PE bags reduced the ethylene levels as well as the AA and ethanol levels in the bags, which indicate that EAs also absorbed the AA and ethanol volatiles.”
t0“Bananas”
Claim · model-written summary
Ethylene absorbents reduced AA and ethanol levels.
- Taxon
- Bananast0
- Treatment
- Adding ethylene absorbents (EAs)e0
- Outcome
- AA and ethanol levelse0
- Direction
- reducede0
Not reportedComparator
Verbatim
e0“Adding ethylene absorbents (EAs) to the air-evacuated PE bags reduced the ethylene levels as well as the AA and ethanol levels in the bags, which indicate that EAs also absorbed the AA and ethanol volatiles.”
t0“Bananas”
Claim · model-written summary
Vacuum storage for 24–48 hours most effectively delayed ripening and senescence.
- Taxon
- Bananast0
- Organ / stage
- stage 3 to 4e0
- Treatment
- under vacuum for 24 to 48 hourse0
- Outcome
- ripening and senescencee0
- Direction
- delayinge0
Not reportedComparator
Verbatim
e0“Storing ethylene-pretreated banana clusters under vacuum for 24 to 48 hours was the most effective treatment for delaying ripening and senescence in yellow bananas (stage 3 to 4).”
t0“Bananas”
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