Abstract
<p align="justify'>Storage behaviour of banana (Musa paradisiaca var. 'Poovan') under modified atmosphere packaging (MAP) at optimum low temperature (LT) storage (13±1°C, 90-95% RH) conditions were studied for 3 seasons. Changes in gas composition of MAP and MAP+GK (green keeper) (an ethylene absorbent) treatments indicated that a steady state of about 10% and 8.7% of C02 and 2.5% and 2.4% of 02 in MAP and MAP+GK packages, respectively, after 21 days of LT storage. It was observed that MAP and MAP+GK treatments resulted in substantial reduction in losse due to physiological loss in weight (PLW) to 1.4 and 0.4% after 28 and 42 days of LT storage, respectively. The MAP+GK treatment delayed the fruit compositional changes in texture (12.6 kgf), pulp to peel ratio (2.3) and total soluble solids (6.1°Brix) on 42 days of LT storage as compared to texture (12.4 kgf), pulp to peel ratio (2.8) and total soluble solids (11.0 °Brix) of openly kept banana after 15 days of LT storage. Shelf-life of 'Poovan' banana fruits under MAP and MAP+GK treatments could be extended up to 28 and 42 days, respectively as compared to those kept in open for 15 days under LT storage conditions. Sensory quality of fully ripe fruits of MAP and MAP+GK treatments 5 days after ethrel dip was found to be very good.
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Claims 13
Claim · model-written summary
MAP reached a CO2 steady state of about 10% after 21 days of low-temperature storage.
Verbatim
t0“banana”
e1“Changes in gas composition of MAP and MAP+GK (green keeper) (an ethylene absorbent) treatments indicated that a steady state of about 10% and 8.7% of C02 and 2.5% and 2.4% of 02 in MAP and MAP+GK packages, respectively, after 21 days of LT storage”
Claim · model-written summary
MAP+GK reached a CO2 steady state of about 8.7% after 21 days of low-temperature storage.
Verbatim
t0“banana”
e1“Changes in gas composition of MAP and MAP+GK (green keeper) (an ethylene absorbent) treatments indicated that a steady state of about 10% and 8.7% of C02 and 2.5% and 2.4% of 02 in MAP and MAP+GK packages, respectively, after 21 days of LT storage”
Claim · model-written summary
MAP reached an O2 steady state of about 2.5% after 21 days of low-temperature storage.
Verbatim
t0“banana”
e1“Changes in gas composition of MAP and MAP+GK (green keeper) (an ethylene absorbent) treatments indicated that a steady state of about 10% and 8.7% of C02 and 2.5% and 2.4% of 02 in MAP and MAP+GK packages, respectively, after 21 days of LT storage”
Claim · model-written summary
MAP+GK reached an O2 steady state of about 2.4% after 21 days of low-temperature storage.
Verbatim
t0“banana”
e1“Changes in gas composition of MAP and MAP+GK (green keeper) (an ethylene absorbent) treatments indicated that a steady state of about 10% and 8.7% of C02 and 2.5% and 2.4% of 02 in MAP and MAP+GK packages, respectively, after 21 days of LT storage”
Claim · model-written summary
MAP substantially reduced physiological loss in weight of banana to 1.4 after 28 and 42 days of storage.
- Taxon
- bananat0
- Treatment
- MAPe2
- Outcome
- physiological loss in weight (PLW)e2
- Direction
- reductione2
- Value
- 1.4e2
- Qualifier
- after 28 and 42 days of LT storagee2
Not reportedComparator
Verbatim
t0“banana”
e2“MAP and MAP+GK treatments resulted in substantial reduction in losse due to physiological loss in weight (PLW) to 1.4 and 0.4% after 28 and 42 days of LT storage, respectively”
Claim · model-written summary
MAP+GK substantially reduced physiological loss in weight of banana to 0.4% after 42 days of storage.
- Taxon
- bananat0
- Treatment
- MAP+GKe2
- Outcome
- physiological loss in weight (PLW)e2
- Direction
- reductione2
- Value
- 0.4%e2
- Qualifier
- 42 days of LT storagee2
Not reportedComparator
Verbatim
t0“banana”
e2“MAP and MAP+GK treatments resulted in substantial reduction in losse due to physiological loss in weight (PLW) to 1.4 and 0.4% after 28 and 42 days of LT storage, respectively”
Claim · model-written summary
MAP could extend the shelf-life of banana up to 28 days compared with open storage for 15 days.
Verbatim
t0“banana”
e3“Shelf-life of 'Poovan' banana fruits under MAP and MAP+GK treatments could be extended up to 28 and 42 days, respectively as compared to those kept in open for 15 days under LT storage conditions”
Claim · model-written summary
MAP+GK could extend the shelf-life of banana up to 42 days compared with open storage for 15 days.
Verbatim
t0“banana”
e3“Shelf-life of 'Poovan' banana fruits under MAP and MAP+GK treatments could be extended up to 28 and 42 days, respectively as compared to those kept in open for 15 days under LT storage conditions”
Claim · model-written summary
MAP+GK delayed the change in texture of banana at 42 days, texture 12.6 kgf against 12.4 kgf in open-kept banana at 15 days.
Verbatim
t0“banana”
e4“The MAP+GK treatment delayed the fruit compositional changes in texture (12.6 kgf), pulp to peel ratio (2.3) and total soluble solids (6.1°Brix) on 42 days of LT storage as compared to texture (12.4 kgf), pulp to peel ratio (2.8) and total soluble solids (11.0 °Brix) of openly kept banana after 15 days of LT storage”
Claim · model-written summary
MAP+GK delayed the change in pulp to peel ratio of banana at 42 days, 2.3 against 2.8 in open-kept banana at 15 days.
Verbatim
t0“banana”
e4“The MAP+GK treatment delayed the fruit compositional changes in texture (12.6 kgf), pulp to peel ratio (2.3) and total soluble solids (6.1°Brix) on 42 days of LT storage as compared to texture (12.4 kgf), pulp to peel ratio (2.8) and total soluble solids (11.0 °Brix) of openly kept banana after 15 days of LT storage”
Claim · model-written summary
MAP+GK delayed the change in total soluble solids of banana at 42 days, 6.1 against 11.0 °Brix in open-kept banana at 15 days.
Verbatim
t0“banana”
e4“The MAP+GK treatment delayed the fruit compositional changes in texture (12.6 kgf), pulp to peel ratio (2.3) and total soluble solids (6.1°Brix) on 42 days of LT storage as compared to texture (12.4 kgf), pulp to peel ratio (2.8) and total soluble solids (11.0 °Brix) of openly kept banana after 15 days of LT storage”
Claim · model-written summary
MAP fruit of banana had very good sensory quality 5 days after ethrel dip.
Not reportedComparatorDirection
Verbatim
t0“banana”
e5“Sensory quality of fully ripe fruits of MAP and MAP+GK treatments 5 days after ethrel dip was found to be very good”
Claim · model-written summary
MAP+GK fruit of banana had very good sensory quality 5 days after ethrel dip.
Not reportedComparatorDirection
Verbatim
t0“banana”
e5“Sensory quality of fully ripe fruits of MAP and MAP+GK treatments 5 days after ethrel dip was found to be very good”
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