Effect of Modified Atmosphere Packaging on Quality and Shelf Life Of ‘Robusta’ Banana (Musa Sp.) Stored at Low Temperature

Banana (Musa sp var. ‘Robusta’) stored under
active and passive modified atmosphere packaging (MAP)
at 12±1°C and 85–90% RH for 2 seasons were evaluated
for fruit quality and shelf-life. A steady state of about 8.6
and 8.2% of CO2 and 2.8 and 2.6% of O2 in passive MAP
and MAP+GK (Green Keeper) packages, respectively, were
established after 3 weeks of storage. Passive MAP and
MAP+GK treatments of banana resulted in reduction in
physiological loss in weight (PLW) of 0.7 and 0.8% after 5
and 7 weeks of storage, respectively as against 5% PLW in
openly kept green banana after 3 weeks. Both MAP and
MAP+GK treatments delayed colour, texture, pulp to peel
ratio and total soluble solids (TSS) content as compared to
openly kept control banana. Results indicated that the shelf
life of fruits packed under MAP and MAP+GK could be
extended up to 5 and 7 weeks, respectively as compared to
3 weeks for openly kept control fruits. Sensory quality of
fully ripe fruits of both passive MAP and MAP+GK
treatments, 5 days after ethrel dip was very good. Thus,
MAP+GK at 12±1°C and 85–90% RH could be commercially
used for long term storage and long distance
transportation of banana with maximum shelf-life of
7 weeks.