Effect of atmospheric modification, 1-MCP and chemicals on quality of fresh-cut banana |
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| Institution: | 1. Departamento de Ciência dos Alimentos, Universidade Federal de Lavras, Lavras, MG 37200-000, Brazil;2. Department of Pomology, University of California, One Shields Ave, Davis, CA 95616, USA;1. Nutrición y Bromatología, Escuela de Ingenierías Agrarias, Universidad de Extremadura, Ctra. de Cáceres s/n, 06071 Badajoz, Spain;2. Centro de Investigación Finca La Orden-Valdesequera (CICYTEX), Gobierno de Extremadura, Autovía Madrid-Lisboa s/n, 06187 Badajoz, Spain;1. Experimental Teaching Center, Shenyang Normal University, Shenyang, Liaoning 110034, People’s Republic of China;2. Logistics Management Office, Shenyang Pharmaceutical University, Shenyang, Liaoning 110016, People’s Republic of China;1. College of Food Science and Technology, Nanjing Agricultural University, Nanjing, Jiangsu, 210095, PR China;2. Institute of Horticulture, Jiangsu Academy of Agricultural Sciences, Jiangsu, 210095, PR China |
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| Abstract: | Fresh-cut banana slices have a short shelf-life due to fast browning and softening after processing. The effects of atmospheric modification, exposure to 1-MCP, and chemical dips on the quality of fresh-cut bananas were determined. Low levels of O2 (2 and 4 kPa) and high levels of CO2 (5 and 10 kPa), alone or in combination, did not prevent browning and softening of fresh-cut banana slices. Softening and respiration rates were decreased in response to 1-MCP treatment (1 μL L−1 for 6 h at 14 °C) of fresh-cut banana slices (after processing), but their ethylene production and browning rates were not influenced. A 2-min dip in a mixture of 1% (w/v) CaCl2 + 1% (w/v) ascorbic acid + 0.5% (w/v) cysteine effectively prevented browning and softening of the slices for 6 days at 5 °C. Dips in less than 0.5% cysteine promoted pinking of fresh-cut banana slices, while concentrations between 0.5 and 1.0% cysteine delayed browning and softening and extended the post-cutting life to 7 days at 5 °C. |
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