Resumen

FONSECA, Homero et al. Influence of type of packaging and storage time on the SO₂ residue in banana figs. An. Esc. Super. Agric. Luiz de Queiroz [online]. 1976, vol.33, pp. 791-804. ISSN 0071-1276.  http://dx.doi.org/10.1590/S0071-12761976000100064.

In the present work residual SO₂ in banana figs was determined after treatment with 2% potassium metabisulfite solution, packaging in aluminum foil, cellophane, polyetylene film or aluminum foil+polyetylene and stores from 15 to 105 days at room temperature. It is concluded that: a) the product loses SO₂ after processing; b) the cellophane a continuous flow system. It is concluded that: a) the product loses SO₂ after processing; b) the cellophane retains more SO₂ in the banana figs, than aluminum foil or polyetylene film; c) the amounts of SO₂ found in the banana figs at any time after 15 days of storage were below the limit established by the CNNPA (National Commission for Food Standards and Regulations).