Nov. 23, 2023, 1 min read,
Recent studies have focused on developing coatings with new preservative compounds to create a modified atmosphere that acts as a semipermeable barrier against oxygen and carbon dioxide. Maqbool et al. (2011b) used an edible coating made of 10% gum Arabic and 1% chitosan, resulting in fruits with fewer cracks, smoother surfaces, and extended fruit shelf life for up to 33 days. Coatings containing sucrose esters of fatty acids and the sodium salt of carboxymethylcellulose have been found to modify the internal atmosphere of fruits, delaying the ripening process.
Additionally, using Arabic gum improved with 0.4% cinnamon oil has been effective in controlling Colletotrichum Musae, a common fungus affecting bananas post-harvest, thereby preserving banana shelf life. Basil oil has also been shown to maintain banana quality by preventing fungal attacks during shipping.
Salicylic acid, known to influence ethylene biosynthesis and action, was found to prolong fruit shelf life when fruits were dipped in a solution of 500 μM salicylic acid for 6 hours, acting as an ethylene antagonist.
Furthermore, heat treatments (thermotherapy) have been used for over a century to eliminate pathogens from plant materials. This post-harvest fruit treatment can also modify fruit responses to various stresses and help maintain fruit quality during storage. However, it's important to note that heat treatment above 55°C can degrade the subcellular cuticular wax layer, leading to increased peel browning during ripening.
Bananas are sold in various forms to cater to different consumer demands. These include bunches, individual fruits with or without packaging. With the rise of health awareness and convenience, the production and sales of bananas have increased in recent years. When selling bananas, ripening stages are crucial. Most stores carry ripe yellow bananas, which are ready for consumption.
Harnessing the power of ethylene absorber for banana to preserve the natural beauty and flavor of bananas. these absorbers are the secret to prolonging the golden perfection of your favorite fruit
Food quality deterioration, food waste, and loss of nutritional value are major concerns that arise due to various factors. For instance, old and stale potato chips, dark spots or discoloration on avocados, and unpleasant taste in cooking oils can contribute to these issues. Similarly, ground coffee may lose its freshness and taste stale, while freshly cut fruits such as apples, bananas, and pears may experience browning or discoloration. Nuts and seeds may also develop a bitter taste and pungent smell. Additionally, herbs, spices, packaged meats (e.g., deli meats, sausages), and bakery products (e.g., bread, cakes, pastries) may lose their flavor, become rancid, discolored, stale, dry or lose their freshness. Dairy products like milk, cheese, and butter may develop a sour or bland taste, while packaged fruits and vegetables are prone to spoilage.
Ethylene absorber packets are crucial in fruit ripening, triggering changes like starch breakdown and flavor development. Ethylene absorbent formulas use substances like potassium permanganate to remove ethylene gas and extend the shelf life of produce. Commonly packed with ethylene absorbers are apples, bananas, tomatoes, avocados, and stone fruits to maintain freshness during storage and transportation.
Ethylene absorber sachets offer an efficient solution for freshness fruits and vegetables. These packets contain materials that absorb ethylene gas. By neutralizing ethylene, the sachets help preserve produce quality during storage and transport.
Extending the shelf life of fruits and vegetables is a common goal for many households and businesses looking to reduce food waste and maximize the freshness of their produce. Proper storage techniques, such as controlling temperature and humidity levels, can significantly impact the longevity of fruits and vegetables. In this article, we will talk about the best way to increase the fruits and vegetables shelf life
Banana is an important fruit in Pakistan, especially for rural villages as it is available throughout the year and is rich in vitamins and minerals. However, due to its patchy production area among farmers' lands and regions, postharvest loss is high, ranging from 20-30%. Banana is a climacteric fruit and easily deteriorates after harvesting, which reduces its storage ability under normal conditions. To enhance the quality of bananas, postharvest treatments are crucial. Research has shown that using potassium permanganate (KMnO4) as an ethylene absorber is more effective than commercially available ethylene binders such as CaO and CaCl2. KMnO4 significantly inhibits banana yellowing, maintains flavor for up to 15 days under ambient temperature (28°C), and prolongs the shelf life of the fruit for up to 45 days at 13°C. However, more research needs to be conducted to increase the storage period of bananas.
