Management of the Banana Cavendish Giant (AAA) in Postharvest for Increasing Its Shelf Life

Abstract

This research is conducted to determine if the shelf life of bananas increases when it is stored in closed polystyrene containers and placed in refrigerated camera with cool temperatures. Bananas were acquired when they were in greenness rates 1, 2, 3 and 4. In the refrigerator it is applied temperatures of 10℃ - 12℃. By each maturity index (1, 2, 3 and 4), the fruits were packaged in four containers (repeats), which were opened every five days to observe signs of sensory maturity. The response variables were the color, strength, taste and soluble solids. When bananas with maturity index 1 were stored in polystyrene containers closed, their shelf life was 21 days until the maturity index four showed, the shelf life of those ones with index 2 was 12 days until the maturity index 4 showed, but control who were confined in the bottom tray of the refrigerator were badly damaged. In bananas with maturity index 3, the maturity index 4 was expressed five days later, while in control they observed signs of sensory maturity; however, through touch, manual pressure and sense of taste, it was felt that the firmness and taste of the flesh of control fruits was similar to those that they had packaged in polystyrene containers. The soluble solids increased from one to four, but diminished when they appeared sensory symptoms.