Anais da Escola Superior de Agricultura Luiz de Queiroz
versión impresa ISSN 0071-1276
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).