SciELO - Scientific Electronic Library Online

vol.51 issue5Effect of alcoholic fermentation in the content of phenolic compounds in cider processingThe occurrence of Aeromonas spp. in the bottled mineral water, well water and tap water from the municipal supplies author indexsubject indexarticles search
Home Pagealphabetic serial listing  

Services on Demand




Related links


Brazilian Archives of Biology and Technology

Print version ISSN 1516-8913On-line version ISSN 1678-4324


LAROTONDA, Fábio Donato Soares et al. Study of banana (Musa aaa Cavendish cv Nanica) trigger ripening for small scale process. Braz. arch. biol. technol. [online]. 2008, vol.51, n.5, pp.1033-1047. ISSN 1516-8913.

The present work focuse on the impact of O2, CO2 and ethylene concentrations on ripening rate control of bananas as a contribution for the development of domestic equipments that could allow the user to drive the fruit shelf live. It represented the adjustment of metabolic activity rates in order to manage the maturity process. Ripening variables such as ethylene and CO2 concentrations and temperature were adjusted to accelerate or slow down the process, while the maturity degree was monitored through the physical and chemical parameters and sensorial analysis. Therefore, the objective of this work was to evaluate the influence of these parameters to manage the banana ripening. The optimum temperature was at 25 ºC of storage. The presence of oxygen, CO2 withdraws and ethylene injection were relevant for the ripening process. The "ready-to-eat" quality was achieved in 6 days in confined system. The use of ethylene as trigger was adequate to accelerate the ripening process with advantages in fruit color.

Keywords : banana; ripening; trigger; ethylene; CO2.

        · abstract in Portuguese     · text in English     · English ( pdf epdf )


Creative Commons License All the contents of this journal, except where otherwise noted, is licensed under a Creative Commons Attribution License