(27) Peel Browning Development of Bananas Treated with SmartFresh and Film Coatings Stored under Low Humidity Conditions

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  • 1 CIAD, A. C. Culiacan, Postharvest Physiology, Carretera a Eldorado Km. 5.5. Apdo. Postal 32-A, Culiacan, Sinaloa, 80129, Mexico

Bananas are usually harvested at the “all green” maturity stage in the country of origin and exported to main markets. Upon arrival, fruits are forced to ripen with ethylene and moved to market conditions to accelerate color change and ripening. Fruits exposed to low relative humidity conditions at market frequently induce browning of the peel and diminish quality. To protect fruits marketed under those conditions and to reduce peel browning, SmartFresh (1-MCP) alone or combined with two film coatings was evaluated. Banana Cavendish type fruits obtained from a warehouse at all green color stage were applied with two film coatings: 1) SemperFresh (1.2%); or 2) FreshSeal™ (3 °Brix). Additionally, a set of fruits were left as a control without coatings. Coated and control fruits were then exposed to 150 ppm of ethylene for 24 hours at 20 °C. When fruits reached color stage 3 (more green than yellow), 0 and 300 ppb of 1-MCP were applied for 12 hours at 22 °C. Fruits from all six treatments were stored at 22 °C and 30% to 40% relative humidity for 5 days to follow quality changes and browning development. Weight loss, firmness, color, pH, acidity, °Brix and appearance were evaluated daily. Control fruits, SmartFresh™ alone, FreshSeal + SmartFresh™ and both film coatings alone lost more than 10% of weight after 5 days. Only fruits treated with SemperFresh + SmartFresh™ reduced weight loss below 10%. Firmness tests indicated a higher force penetration due to dehydration of peel. Pronounced browning was observed on control fruits. SemperFresh + SmartFresh™ delayed yellow color appearance, sugar spot incidence, and peel browning development, extending shelf-life. No significant changes were observed on chemical characteristics.

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