For res
earcher Ivon Andrea Ussa Leal, from the National University of Colombia, the efficient handling of the fruits in post-harvest becomes a key factor for the successful commercialization of bananas and plantain. "Specially, to preserve their quality and control how quickly they acquire commercial maturity".
Ussa studied the incidence that the use of these packings had in postharvest quality of fruits stored in a cellar where the temperature and relative humidity were those of normal conditions.
She evaluated some of the major quality parameters such as weight loss and length, diameter, colour of skin, total soluble solids and total sugars, every four days.
"The purpose of this experiment was to study the effect that the colour of the bags had on the postharvest performance of the Grand Nain variety of banana and the Dominico-Harton variety of plantain," she said.
The trial was conducted at the Laboratory of Postharvest of the Institute of Food Science and Technology (ICTA) of the National University of Colombia in Bogotá.
The trial demonstrated that the packaging that was light blue, transparent and milky green accelerated the ripening process of the fruit by increasing the concentration of total sugars.
"The samples of Dominico-Harton plantain and Grand Nain banana were collected in Uraba, in a state of physiological maturity (harvest)."
We used experimental design with ten treatments (bag colours), three replications (bags) and five fruits/bags.
Results
According to the researcher: "The white and yellow packaging delayed the ripening of plantains and bananas stored at room temperature compared to the control fruits that were not packed.
The total sugar content, during the ripening of the bananas and plantains, was higher with the light blue packaging and the highest contents of glucose and fructose was obtained with the transparent packaging.
The transparent packaging accelerates fruit ripening, possibly because "this colour creates a more favourable environmental conditions for ripening. The white packaging delayed the fruit's ripening."
The total sugar content was higher in the transparent and light blue packages, while the yellow packaging delayed the maturity of the fruit.
earcher Ivon Andrea Ussa Leal, from the National University of Colombia, the efficient handling of the fruits in post-harvest becomes a key factor for the successful commercialization of bananas and plantain. "Specially, to preserve their quality and control how quickly they acquire commercial maturity".Ussa studied the incidence that the use of these packings had in postharvest quality of fruits stored in a cellar where the temperature and relative humidity were those of normal conditions.
She evaluated some of the major quality parameters such as weight loss and length, diameter, colour of skin, total soluble solids and total sugars, every four days.
"The purpose of this experiment was to study the effect that the colour of the bags had on the postharvest performance of the Grand Nain variety of banana and the Dominico-Harton variety of plantain," she said.
The trial was conducted at the Laboratory of Postharvest of the Institute of Food Science and Technology (ICTA) of the National University of Colombia in Bogotá.
The trial demonstrated that the packaging that was light blue, transparent and milky green accelerated the ripening process of the fruit by increasing the concentration of total sugars.
"The samples of Dominico-Harton plantain and Grand Nain banana were collected in Uraba, in a state of physiological maturity (harvest)."
We used experimental design with ten treatments (bag colours), three replications (bags) and five fruits/bags.
Results
According to the researcher: "The white and yellow packaging delayed the ripening of plantains and bananas stored at room temperature compared to the control fruits that were not packed.
The total sugar content, during the ripening of the bananas and plantains, was higher with the light blue packaging and the highest contents of glucose and fructose was obtained with the transparent packaging.
The transparent packaging accelerates fruit ripening, possibly because "this colour creates a more favourable environmental conditions for ripening. The white packaging delayed the fruit's ripening."
The total sugar content was higher in the transparent and light blue packages, while the yellow packaging delayed the maturity of the fruit.
