Please use this identifier to cite or link to this item:
https://hdl.handle.net/2440/13106
Citations | ||
Scopus | Web of Science® | Altmetric |
---|---|---|
?
|
?
|
Type: | Journal article |
Title: | Effect of post-ripening nitrogen atmosphere storage on banana shelf life, visual appearance and aroma |
Author: | Klieber, A. Bagnato, A. Barrett, R. Sedgley, M. |
Citation: | Postharvest Biology and Technology, 2002; 25(1):15-24 |
Publisher: | Elsevier Science BV |
Issue Date: | 2002 |
ISSN: | 0925-5214 |
Abstract: | Bananas (Musa acuminata Colla, Cavendish cv. ‘Williams’) were stored in nitrogen at 22 °C for 6, 12 and 24 h at a more green than yellow (stage 3) or more yellow than green (stage 4) ripening stage. Shelf life in nitrogen at 22 °C, that is the time taken from a more yellow than green colour stage 4 to yellow with slight brown flecking stage 7, was not extended when compared to air-stored bananas. However, areas of brown discolouration appeared on bananas placed in nitrogen-storage. The aroma of ripe bananas was assessed with a mass spectrometry-based chemical nose. Bananas stored in nitrogen generally had a riper aroma profile compared with air-storage. An ion with a mass to charge ratio of 61 was strongly associated with nitrogen-treated bananas; this ion is a decomposition product of a known banana aroma compound, ethyl acetate that produces an over-ripe banana note. An ion with a mass to charge ratio of 55 was associated with air-stored bananas; this ion is a decomposition product of ripe bananas (3-methylbutyl ester and 1-butanol). Post-climacteric nitrogen storage is not a suitable method for increasing shelf life, as it causes skin browning. |
Keywords: | Nitrogen storage Bananas Shelf life Chemical nose Aroma |
DOI: | 10.1016/S0925-5214(01)00163-6 |
Published version: | http://dx.doi.org/10.1016/s0925-5214(01)00163-6 |
Appears in Collections: | Aurora harvest 2 Wine Science publications |
Files in This Item:
There are no files associated with this item.
Items in DSpace are protected by copyright, with all rights reserved, unless otherwise indicated.