נגישות
menu      
חיפוש מתקדם
Pesis, E., Dept. Postharvest Sci. Fresh Produce, Agricultural Research Organization, Volcani Center, P.O. Box 6, Bet Dagan 50250, Israel
Copel, A., Dept. Postharvest Sci. Fresh Produce, Agricultural Research Organization, Volcani Center, P.O. Box 6, Bet Dagan 50250, Israel
Ben-Arie, R., Dept. Postharvest Sci. Fresh Produce, Agricultural Research Organization, Volcani Center, P.O. Box 6, Bet Dagan 50250, Israel
Feygenberg, O., Dept. Postharvest Sci. Fresh Produce, Agricultural Research Organization, Volcani Center, P.O. Box 6, Bet Dagan 50250, Israel
Aharoni, Y., Dept. Postharvest Sci. Fresh Produce, Agricultural Research Organization, Volcani Center, P.O. Box 6, Bet Dagan 50250, Israel
Application of a low-O2 atmosphere for several days prior to storing organic banana clusters was effective in preventing decay development on the crown cuts, and in delaying ripening. Preclimacteric banana clusters (Musa spp. AAA group cultivar Ziv) were treated with a low-oxygen atmosphere (2%) at 20°C for 24, 48 and 72 h immediately after harvest. After removal from low-O2 stress, the bananas were stored at 12°C for 21 d, and were then treated with ethylene at 18°C for 24 h and transferred to shelf life at 20°C for an additional 4 d. The low-O2 treatments were compared with the commercial treatment of dipping the crown cuts in 0.2% thiabendazole (TBZ). The low-O2 stress for 48 or 72 h was effective in preventing decay after shelf life, but less so than the TBZ treatment. Low-O2 for 24 h was not effective enough, and the 72 h treatment markedly impaired colour development after ripening with ethylene. The 48 h low-O2 treatment which resulted in the best decay prevention also retarded ripening processes (colour, firmness, respiration and ethylene production) and reduced chilling injury symptoms, without impairing the taste. The level of reducing sugars in the 48 h-treated fruit was similar to that in the control fruit after ripening and shelf life. The endogenous levels of acetaldehyde (AA) and ethanol produced by the treated fruit were lower than those in the control fruit during shelf life. It seems that there is a high potential for this physical treatment of low-O2 stress to replace chemical treatments, as means of maintaining the quality of organic bananas.
פותח על ידי קלירמאש פתרונות בע"מ -
הספר "אוצר וולקני"
אודות
תנאי שימוש
Low-oxygen treatment for inhibition of decay and ripening in organic bananas
76
Pesis, E., Dept. Postharvest Sci. Fresh Produce, Agricultural Research Organization, Volcani Center, P.O. Box 6, Bet Dagan 50250, Israel
Copel, A., Dept. Postharvest Sci. Fresh Produce, Agricultural Research Organization, Volcani Center, P.O. Box 6, Bet Dagan 50250, Israel
Ben-Arie, R., Dept. Postharvest Sci. Fresh Produce, Agricultural Research Organization, Volcani Center, P.O. Box 6, Bet Dagan 50250, Israel
Feygenberg, O., Dept. Postharvest Sci. Fresh Produce, Agricultural Research Organization, Volcani Center, P.O. Box 6, Bet Dagan 50250, Israel
Aharoni, Y., Dept. Postharvest Sci. Fresh Produce, Agricultural Research Organization, Volcani Center, P.O. Box 6, Bet Dagan 50250, Israel
Low-oxygen treatment for inhibition of decay and ripening in organic bananas
Application of a low-O2 atmosphere for several days prior to storing organic banana clusters was effective in preventing decay development on the crown cuts, and in delaying ripening. Preclimacteric banana clusters (Musa spp. AAA group cultivar Ziv) were treated with a low-oxygen atmosphere (2%) at 20°C for 24, 48 and 72 h immediately after harvest. After removal from low-O2 stress, the bananas were stored at 12°C for 21 d, and were then treated with ethylene at 18°C for 24 h and transferred to shelf life at 20°C for an additional 4 d. The low-O2 treatments were compared with the commercial treatment of dipping the crown cuts in 0.2% thiabendazole (TBZ). The low-O2 stress for 48 or 72 h was effective in preventing decay after shelf life, but less so than the TBZ treatment. Low-O2 for 24 h was not effective enough, and the 72 h treatment markedly impaired colour development after ripening with ethylene. The 48 h low-O2 treatment which resulted in the best decay prevention also retarded ripening processes (colour, firmness, respiration and ethylene production) and reduced chilling injury symptoms, without impairing the taste. The level of reducing sugars in the 48 h-treated fruit was similar to that in the control fruit after ripening and shelf life. The endogenous levels of acetaldehyde (AA) and ethanol produced by the treated fruit were lower than those in the control fruit during shelf life. It seems that there is a high potential for this physical treatment of low-O2 stress to replace chemical treatments, as means of maintaining the quality of organic bananas.
Scientific Publication
You may also be interested in