Effects of Sucrose Palmitic Acid Ester Coating on the Internal Gas Concentrations of Cavendish Bananas in Relation to the Ripening, Respiration and Ethylene Production.

Abstract

The effects of a 2% sucrose palmitic acid ester coating were studied on the internal oxygen, carbon dioxide and ethylene concentrations of banana fruits in relation to ripening, respiration and ethylene production during storage at 20°C after treatment with 100 ppm ethylene for 12 h. The 2% sucrose palmitic acid ester coating on the bananas covered the stomatal aperture, suppressed initial respiration and decreased the rate of ethylene production which ultimately retarded degreening and significantly delayed (P<0.01) ripening. The internal oxygen concentration of the bananas was significantly (P<0.05) reduced by the coating treatment without elevation of the internal carbon dioxide level. Low internal oxygen concentration significantly reduced (P<0.01) the rate of ethylene production of the coated bananas during 9 days in storage. These observations indicated that coating with the sucrose palmitic acid ester modified the internal atmosphere of banana fruits and suppressed initial respiration in a manner analogous to modified atmosphere storage.