WO2004098301A1 - Procedure for the preservation of bananas - Google Patents

Procedure for the preservation of bananas Download PDF

Info

Publication number
WO2004098301A1
WO2004098301A1 PCT/IB2004/001381 IB2004001381W WO2004098301A1 WO 2004098301 A1 WO2004098301 A1 WO 2004098301A1 IB 2004001381 W IB2004001381 W IB 2004001381W WO 2004098301 A1 WO2004098301 A1 WO 2004098301A1
Authority
WO
WIPO (PCT)
Prior art keywords
bananas
nitrous oxide
concentration
procedure
ripening
Prior art date
Application number
PCT/IB2004/001381
Other languages
French (fr)
Inventor
Miguel Vendrell Melich
Francisco Javier PALOMER TARRIDAS
Irma Roig Villanova
Original Assignee
Sociedad Española De Carburos Metalicos S.A.
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Sociedad Española De Carburos Metalicos S.A. filed Critical Sociedad Española De Carburos Metalicos S.A.
Priority to CA002524339A priority Critical patent/CA2524339A1/en
Priority to JP2006506571A priority patent/JP2006525012A/en
Priority to US10/555,293 priority patent/US20060210678A1/en
Priority to EP04731223A priority patent/EP1619956A1/en
Publication of WO2004098301A1 publication Critical patent/WO2004098301A1/en

Links

Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
    • A23B7/00—Preservation or chemical ripening of fruit or vegetables
    • A23B7/14—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10
    • A23B7/144—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10 in the form of gases, e.g. fumigation; Compositions or apparatus therefor
    • A23B7/152—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10 in the form of gases, e.g. fumigation; Compositions or apparatus therefor in a controlled atmosphere comprising other gases in addition to CO2, N2, O2 or H2O ; Elimination of such other gases
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
    • A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
    • A23L3/3409—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of gases, e.g. fumigation; Compositions or apparatus therefor
    • A23L3/3445—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of gases, e.g. fumigation; Compositions or apparatus therefor in a controlled atmosphere comprising other gases in addition to CO2, N2, O2 or H2O

Definitions

  • This invention relates to a procedure for the preservation of bananas.
  • it relates to a procedure for preserving bananas which is carried out in a non-controlled modified atmosphere, which includes nitrous oxide within a specific range of concentrations.
  • the object of all such procedures is to delay the synthesis of ethylene and thereby delay the start of the fruit ripening process.
  • the French patent in the name of L'Air Liquide, FR 1.582.927 relates to a procedure and device for preservation of fruit, and especially grapes.
  • This patent discloses a procedure carried out in a refrigerated atmosphere, especially from 0°C to 4 or 5°C, in which there exists a rarefication of oxygen and elimination of at least some of the carbonic gas generated by the fruit, characterised in that said atmosphere is maintained, at atmospheric pressure, essentially rich in nitrous oxide at a concentration ranging between 50% and 90%, mixed with oxygen at a concentration between 6% and 20%, the part eventually remaining being essentially made up of nitrogen and a small amount of carbonic gas .
  • all the examples shown in this French patent use an 80% concentration of nitrous oxide combined with an oxygen concentration of 19% or 20% and 1% or traces of carbonic gas, said controlled atmosphere achieving grape preservation exceeding that achieved without such treatment .
  • European patent EP 422995 validated in Spain under publication number ES 2053144, by the same applicant as the aforesaid French patent, describes four different treatment procedures for the preservation of fresh vegetable food produce.
  • a first procedure which includes an initial stage in which the products are placed at refrigeration temperature and under a pressure ranging between 0.5 and 3*10 5 Pa, in a gaseous atmosphere initially containing at least 95% nitrous oxide, or argon, or a mixture of the two, and the products are kept under that atmosphere at refrigerated temperature and at ambient pressure in a container with a semi-permeable wall.
  • a second procedure is also disclosed, which is carried out in two stages, an initial stage in which the products are placed, at refrigeration temperature and under a pressure of between 0.5 and 3*10 5 Pa, in a gaseous atmosphere initially containing 10 to 100% nitrous oxide, or argon, or a mixture of the two, and free from oxygen, for a period of time from 1 hour to 7 days, followed by a second stage in which the products are kept for at least 12 hours, at refrigerated temperature, in a second atmosphere containing 2 to 20% oxygen.
  • a nitrous oxide concentration of 50% to 100% is preferable, while at least 95% is more preferable still, together with an oxygen concentration that is preferably between 10% and 20%.
  • a third preservation procedure characterised in that it includes a stage of placing the products at a positive temperature lower than 20°C in a container/chamber that comprises a semi-permeable wall and contains a gaseous atmosphere initially made up of 95% to 100% nitrous oxide, 0 to 5% oxygen, while the eventual element is an inert gas .
  • a fourth procedure which includes the stage of placing the products at a positive temperature lower than 20 °C in a gastight chamber that contains a gaseous mixture initially made up of 70% nitrous oxide and 30% oxygen.
  • the concentration of nitrous oxide is at least 95%, from 95 to 100%, and 70%, respectively.
  • an atmosphere with an initial concentration of 10% to 100% nitrous oxide and free from oxygen is used, with a concentration of between 50 and 100% or of at least 95% nitrous oxide being preferable.
  • the object of this invention is to provide a procedure that is industrially viable, that permits delayed onset of ripening of bananas, while at the same time retaining suitable organoleptic and quality characteristics .
  • the procedure of this invention for the preservation of bananas is characterised in that it is carried out in a non-controlled modified atmosphere, at a temperature between 12°C and 22 °C, at atmospheric pressure, in which pure nitrous oxide is introduced and is mixed with ventilation air until a nitrous oxide concentration of between 40 and 60% is obtained, and an oxygen concentration of 12% to 8%, respectively, depending on the concentration of nitrous oxide.
  • the onset of ripening of bananas can be delayed significantly without thereby calling for sophisticated and expensive facilities that permit control of both temperature and the atmosphere present.
  • the procedure of the invention can be carried out during transportation of the bananas and during their storage without requiring strict temperature- control systems .
  • the onset of ripening can be detected easily, since it coincides with the start of a significant increase in ethylene production, as well as an increase in the carbon dioxide produced, as an effect of the banana' s respiration.
  • a preferable embodiment of the procedure of the invention includes the use of a temperature of between 12 °C and 15°C, and more preferably 12 °C, at atmospheric pressure, and introducing pure nitrous oxide which is mixed with the ventilation air until a nitrous oxide concentration of 45% to 55% is obtained, and more preferably 50%, and an oxygen concentration of 9% to 11%, and more preferably 10.5%, respectively, depending on the concentration of nitrous oxide.
  • the concentration of oxygen is determined by the concentration of nitrous oxide introduced, thereby creating an atmosphere modified automatically with reduction of oxygen. Therefore, with the procedure of this invention all that needs to be known is the concentration of nitrous oxide introduced, which undoubtedly makes it an industrially viable procedure since it does not require sophisticated systems of control of the various components of the mixture.
  • Figure 1 shows the production of ethylene measured in nl C 2 H 4 /g*h in function of days from the date of harvesting.
  • - ⁇ - relates to the mean of the control bananas
  • - ⁇ - relates to the mean of bananas treated with 20% of N 2 0 for 48 hours
  • -A- relates to the mean of bananas treated with 20% de N 2 0 for 72 hours
  • - X- relates to the mean of bananas treated with 20% of N 2 0 for 120 hours.
  • Figures 2 and 3 show ethylene and C0 2 production measured in nl C 2 H 4 /g*h and in mg C0 2 /kg*h, respectively, in function of the days from the start of the experiment.
  • - ⁇ - relates to the values for bananas treated with 40% of N 2 0 up to the onset of ripening
  • - ⁇ - relates to the values for the control bananas.
  • Figures 4, 5 and 6 show the quality parameters for the bananas treated with 20% and 40% of N 2 0 compared with the control bananas.
  • Figure 4 shows the luminosity in relation to the stage of ripening
  • Figure 5 shows the pulp texture in relation to the stage of ripening
  • Figure 6 shows the increase of soluble solids in °Brix in relation to the stage of ripening.
  • - ⁇ - relates to the control bananas
  • - ⁇ - relates to the values for bananas treated with 20% of N 2 0
  • - ⁇ - relates to the values for bananas treated with 40% of N 2 0.
  • Figures 7 and 8 show the production of ethylene and C0 2 measured in nl C 2 H/g*h and in mg C0 2 /kg*h, respectively, in function of days from the start of the experiment.
  • - ⁇ - relates to the values for bananas treated with 60% of N 2 0 up to the onset of ripening
  • - ⁇ - relates to the values of control bananas .
  • Figure 9 shows the evolution of the activity of ACC Oxidase (ACO) in the skin of bananas treated with 40% and 60% of nitrous oxide, for 10 days.
  • ACO ACC Oxidase
  • Figure 10 shows the skin texture of bananas treated with 40% and 60% of nitrous oxide for 10 days.
  • - ⁇ - relates to the values for control bananas
  • - ⁇ - relates to the values for bananas treated with 40% of N 2 0
  • -A- relates to the values for bananas treated with 60% of N 2 0.
  • Figure 11 shows the pulp texture of bananas treated with 40% and 60% of nitrous oxide for 5 days.
  • - ⁇ - relates to the values for control bananas
  • - ⁇ - relates to the values for bananas treated with 40% of N 2 0
  • - ⁇ *- relates to the values for bananas treated with 60% of N 2 0.
  • Figures 12 and 13 show the increase in soluble solids and the pulp texture of bananas treated with 60% and 80% of N 2 0 in relation to control bananas in function of the stage of ripening.
  • - ⁇ - relates to the values for control bananas
  • - ⁇ - relates to the values for bananas treated with 60% of N0
  • -A- relates to the values for bananas treated with 80% of N 2 0.
  • Figures 4, 5 and 6 show the quality parameters of control bananas and bananas treated with 20% and 40% of N 2 0, respectively.
  • Luminosity ( Figure 4) is a quality parameter that directly reflects the colour of the banana, the value being 0 for black and 100 for white. The already ripened bananas, coloured yellow, receive L values that are closer to 0 than the bananas in unripened state. From these figures it can be stated that the quality parameters for the bananas treated with 40% N 2 0 are similar to those of the control bananas.
  • concentrations of less than 40% of N 2 0 do not inhibit or delay ripening of banana, and that continuous treatments with a concentration of between 40% and 60% considerably delay in the onset of ripening, by, for example, up to 30 days, while at the same time maintaining excellent fruit quality and organoleptic properties.
  • Figure 9 shows that the evolution of the activity of ACC Oxidase (ACO) in the skins of bananas treated both with 40% and 60% concentrations of nitrous oxide for 10 days is comparable to the evolution of the ACO activity in control bananas.
  • ACO ACC Oxidase
  • the banana Since the banana is a climacteric fruit, its ripening process is regulated by the endogenous levels of ethylene and, therefore, all the studied parameters related with ripening in the treated bananas were concomitantly affected by the levels of ethylene produced. The follow were therefore delayed: the onset of climacteric respiration, the increase in soluble solids (sugars) , reduction in firmness of the fruit and changes in measurable pH and acidity associated with ripening.
  • Figures 10 and 11 show that skin texture and pulp texture in bananas treated with 40% and 60% concentrations of nitrous oxide are comparable to those of the control bananas .
  • Figures 12 and 13 show the quality parameters in relation to stages El (unripe banana) , E3 (start of the climacteric) , E4 (following the climacteric peak) and E5 (fully ripe banana) .
  • the bananas treated with 80% nitrous oxide show an increase of soluble solids at a stage preceding that of the bananas treated with a 60% concentration and the control bananas. This is indicative of the pulp degradating more rapidly than in the bananas treated with a 60% concentration and the control bananas.
  • Figure 13 shows that the pulp texture of the bananas treated with 80% nitrous oxide ripens more quickly than the skin texture when compared with the bananas treated with 60% and the control bananas.

Landscapes

  • Chemical & Material Sciences (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Chemical Kinetics & Catalysis (AREA)
  • General Chemical & Material Sciences (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Wood Science & Technology (AREA)
  • Zoology (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Storage Of Fruits Or Vegetables (AREA)

Abstract

The object of the invention is a procedure which permits delayed onset of ripening of bananas, while at the same time retaining suitable organoleptic and quality characteristics. The procedure is carried out in a non-controlled modified atmosphere, at a temperature between 12°C and 22°C, at atmospheric pressure, in which pure nitrous oxide is introduced and mixed with ventilation air until a nitrous oxide concentration of 40 to 60% is obtained, and an oxygen concentration between 12% and 8%, respectively, depending on the concentration of nitrous oxide.

Description

PROCEDURE FOR THE PRESERVATION OF BANANAS
Field of the invention This invention relates to a procedure for the preservation of bananas. In particular, it relates to a procedure for preserving bananas which is carried out in a non-controlled modified atmosphere, which includes nitrous oxide within a specific range of concentrations.
Background of the invention
It is known that various procedures have been used in the state of the art to preserve fruits, by combining different concentrations of combinations of two or more of the following components: nitrous oxide, argon, oxygen, nitrogen, carbon dioxide and an inert gas.
The object of all such procedures is to delay the synthesis of ethylene and thereby delay the start of the fruit ripening process.
In particular, the French patent in the name of L'Air Liquide, FR 1.582.927, relates to a procedure and device for preservation of fruit, and especially grapes. This patent discloses a procedure carried out in a refrigerated atmosphere, especially from 0°C to 4 or 5°C, in which there exists a rarefication of oxygen and elimination of at least some of the carbonic gas generated by the fruit, characterised in that said atmosphere is maintained, at atmospheric pressure, essentially rich in nitrous oxide at a concentration ranging between 50% and 90%, mixed with oxygen at a concentration between 6% and 20%, the part eventually remaining being essentially made up of nitrogen and a small amount of carbonic gas . More specifically, all the examples shown in this French patent use an 80% concentration of nitrous oxide combined with an oxygen concentration of 19% or 20% and 1% or traces of carbonic gas, said controlled atmosphere achieving grape preservation exceeding that achieved without such treatment .
On the other hand, European patent EP 422995, validated in Spain under publication number ES 2053144, by the same applicant as the aforesaid French patent, describes four different treatment procedures for the preservation of fresh vegetable food produce.
In particular, a first procedure is disclosed which includes an initial stage in which the products are placed at refrigeration temperature and under a pressure ranging between 0.5 and 3*105 Pa, in a gaseous atmosphere initially containing at least 95% nitrous oxide, or argon, or a mixture of the two, and the products are kept under that atmosphere at refrigerated temperature and at ambient pressure in a container with a semi-permeable wall.
A second procedure is also disclosed, which is carried out in two stages, an initial stage in which the products are placed, at refrigeration temperature and under a pressure of between 0.5 and 3*105 Pa, in a gaseous atmosphere initially containing 10 to 100% nitrous oxide, or argon, or a mixture of the two, and free from oxygen, for a period of time from 1 hour to 7 days, followed by a second stage in which the products are kept for at least 12 hours, at refrigerated temperature, in a second atmosphere containing 2 to 20% oxygen. In a dependent claim it is specified that a nitrous oxide concentration of 50% to 100% is preferable, while at least 95% is more preferable still, together with an oxygen concentration that is preferably between 10% and 20%.
Also disclosed is a third preservation procedure characterised in that it includes a stage of placing the products at a positive temperature lower than 20°C in a container/chamber that comprises a semi-permeable wall and contains a gaseous atmosphere initially made up of 95% to 100% nitrous oxide, 0 to 5% oxygen, while the eventual element is an inert gas .
And finally, a fourth procedure which includes the stage of placing the products at a positive temperature lower than 20 °C in a gastight chamber that contains a gaseous mixture initially made up of 70% nitrous oxide and 30% oxygen.
In the first, third and fourth procedures the concentration of nitrous oxide is at least 95%, from 95 to 100%, and 70%, respectively.
In the first stage of the second procedure an atmosphere with an initial concentration of 10% to 100% nitrous oxide and free from oxygen is used, with a concentration of between 50 and 100% or of at least 95% nitrous oxide being preferable.
Although one of the procedures described in said Spanish patent covers a range of nitrous oxide concentrations between 10% and 100%, there is no example in which the concentration of nitrous oxide is less than 70%, while in that stage the atmosphere is furthermore free from oxygen.
Therefore, taking into account the content of these two patents which this applicant considers be the state of the art closest to the object of this invention, it is clear that a skilled man in the art would use controlled atmospheres with concentrations exceeding 90% in order to obtain the best results in a process of delaying the onset of ripening of the fruit, since it should be remembered that, in general, the recommended concentrations of nitrous oxide are of the order of 80% or higher for melons, raspberries and grapes and 70% for cherries, and that in cases in which the percentage variation of nitrous oxide is wider, that procedure is carried out in the absence of oxygen.
Furthermore, the procedures described in the state of the art present disadvantages in terms of designing facilities that permit the procedure to be carried out with a controlled modified atmosphere and in terms of cost, due to the high percentage of nitrous oxide used. All this translates into higher end-cost of the product, so that these turn out to procedures not deemed commercially useful.
Description of the invention
The object of this invention is to provide a procedure that is industrially viable, that permits delayed onset of ripening of bananas, while at the same time retaining suitable organoleptic and quality characteristics .
The procedure of this invention for the preservation of bananas is characterised in that it is carried out in a non-controlled modified atmosphere, at a temperature between 12°C and 22 °C, at atmospheric pressure, in which pure nitrous oxide is introduced and is mixed with ventilation air until a nitrous oxide concentration of between 40 and 60% is obtained, and an oxygen concentration of 12% to 8%, respectively, depending on the concentration of nitrous oxide.
Advantageously, with the procedure of this invention the onset of ripening of bananas can be delayed significantly without thereby calling for sophisticated and expensive facilities that permit control of both temperature and the atmosphere present.
In particular, the procedure of the invention can be carried out during transportation of the bananas and during their storage without requiring strict temperature- control systems .
The onset of ripening can be detected easily, since it coincides with the start of a significant increase in ethylene production, as well as an increase in the carbon dioxide produced, as an effect of the banana' s respiration.
A preferable embodiment of the procedure of the invention includes the use of a temperature of between 12 °C and 15°C, and more preferably 12 °C, at atmospheric pressure, and introducing pure nitrous oxide which is mixed with the ventilation air until a nitrous oxide concentration of 45% to 55% is obtained, and more preferably 50%, and an oxygen concentration of 9% to 11%, and more preferably 10.5%, respectively, depending on the concentration of nitrous oxide.
Advantageously, the concentration of oxygen is determined by the concentration of nitrous oxide introduced, thereby creating an atmosphere modified automatically with reduction of oxygen. Therefore, with the procedure of this invention all that needs to be known is the concentration of nitrous oxide introduced, which undoubtedly makes it an industrially viable procedure since it does not require sophisticated systems of control of the various components of the mixture.
It is preferable to apply constant concentrations of nitrous oxide throughout the entire treatment and to carry out a continuous treatment, for this provides better results in delaying the onset of the banana's ripening.
Figures
Figure 1 shows the production of ethylene measured in nl C2H4/g*h in function of days from the date of harvesting. In this Figure 1: -♦- relates to the mean of the control bananas, -■- relates to the mean of bananas treated with 20% of N20 for 48 hours, -A- relates to the mean of bananas treated with 20% de N20 for 72 hours and - X- relates to the mean of bananas treated with 20% of N20 for 120 hours.
Figures 2 and 3 show ethylene and C02 production measured in nl C2H4/g*h and in mg C02/kg*h, respectively, in function of the days from the start of the experiment. In said Figures 2 and 3: -♦- relates to the values for bananas treated with 40% of N20 up to the onset of ripening, and -■- relates to the values for the control bananas.
Figures 4, 5 and 6 show the quality parameters for the bananas treated with 20% and 40% of N20 compared with the control bananas. Figure 4 shows the luminosity in relation to the stage of ripening, Figure 5 shows the pulp texture in relation to the stage of ripening and Figure 6 shows the increase of soluble solids in °Brix in relation to the stage of ripening. In those figures: -♦- relates to the control bananas, -■- relates to the values for bananas treated with 20% of N20 and -±- relates to the values for bananas treated with 40% of N20.
Figures 7 and 8 show the production of ethylene and C02 measured in nl C2H/g*h and in mg C02/kg*h, respectively, in function of days from the start of the experiment. In said Figures 7 and 8: -♦- relates to the values for bananas treated with 60% of N20 up to the onset of ripening and -■- relates to the values of control bananas .
Figure 9 shows the evolution of the activity of ACC Oxidase (ACO) in the skin of bananas treated with 40% and 60% of nitrous oxide, for 10 days. In this Figure 9: - ♦- relates to the values for control bananas, -■- relates to the values for bananas treated with 40% of N20 and -A- relates to the values for bananas treated with 60% of N20.
Figure 10 shows the skin texture of bananas treated with 40% and 60% of nitrous oxide for 10 days. In this Figure 10: -♦- relates to the values for control bananas, -■- relates to the values for bananas treated with 40% of N20 and -A- relates to the values for bananas treated with 60% of N20.
Figure 11 shows the pulp texture of bananas treated with 40% and 60% of nitrous oxide for 5 days. In this Figure 11: -♦- relates to the values for control bananas, -■- relates to the values for bananas treated with 40% of N20 and -■*- relates to the values for bananas treated with 60% of N20. Figures 12 and 13 show the increase in soluble solids and the pulp texture of bananas treated with 60% and 80% of N20 in relation to control bananas in function of the stage of ripening. In those figures: -♦- relates to the values for control bananas, -■- relates to the values for bananas treated with 60% of N0 and -A- relates to the values for bananas treated with 80% of N20.
Tests and results
Various experiments were carried out with bananas by applying an N20 treatment at variable concentrations.
The effects of N20 on the main quality parameters and the various biochemical and physiological parameters of the treated samples were studied in comparison with the untreated (control) samples.
All the samples were treated in advance with fungicide (1 g/1 Benlate, 3 g/1 Dithane) , placed in closed receptacles with known air flow, and the evolution of respiration monitored using an IRGA appliance ( Cosma Cristal 300) and of ethylene production (using a Carlo Erba GC 6000 gas chro atography appliance) over the course of time. The basic quality parameters of texture, soluble solids, pH and acidity were also analysed.
The tests were carried out with bananas from Ibiza and the Canary Islands, so the basic quality parameters were studied and characterised in order to be able to compare the results with Canary Islands bananas and thus find out whether or not treatment with N20 affects the quality after differential harvesting according to the region of origin of the bananas.
In a first test, the effect of the N20 (20%) was studied on bananas at ambient temperature (22 °C) and at a temperature of 13 °C (optimum temperature for refrigerated preservation of bananas) by comparison with untreated samples .
In a second test the effect of N20 (20%) was studied on bananas preserved at 20°C by means of a 20-hour treatment .
In the two trials above, the main quality parameters and physiological parameters (ethylene respiration and synthesis) were monitored throughout the ripening process. Finally, the differences between the pulp (having a clear climacteric response) and skin (non- climacteric response) were determined.
From the results obtained it was concluded that the effect of 20% N20 on the onset of ripening of bananas was nil or practically nil, independently of time and temperature (see Figure 1) .
In a subsequent experiment, the bananas were submitted to a treatment with nitrous oxide at 40% and at a temperature of 20°C. In this case, the treatment was applied continuously until the onset of ripening took place, at which time application of the treatment ceased
(See Figures 2 and 3) .
From these figures it can easily be deduced that treatment with nitrous oxide at a concentration of 40% causes a significant delay in the onset of the banana's ripening, for example by 11 days in this experiment, in comparison with the control bananas.
Figures 4, 5 and 6 show the quality parameters of control bananas and bananas treated with 20% and 40% of N20, respectively. Luminosity (Figure 4) is a quality parameter that directly reflects the colour of the banana, the value being 0 for black and 100 for white. The already ripened bananas, coloured yellow, receive L values that are closer to 0 than the bananas in unripened state. From these figures it can be stated that the quality parameters for the bananas treated with 40% N20 are similar to those of the control bananas.
In another subsequent experiment, the bananas were subjected to treatment with1 nitrous oxide at 60% and at a temperature of 20°C. In this case, too, the treatment was applied continuously until the onset of ripening occurred, when the treatment was ceased. See Figures 7 and 8.
From these figures it can be observed that treatment with nitrous oxide at a concentration of 60% gives rise to a significant delay in the onset of the banana's ripening, for example by 40 days in this experiment, as compared with control bananas.
Therefore, although the results obtained from treatment of samples with 20% nitrous oxide for 48 and 72 h did not show significant results in delaying the onset of ripening, the experiments carried out with a treatment using 40% nitrous oxide for 120 h did show a clear ripening inhibition effect. Thus, the samples treated for 120 h with nitrous oxide showed lower inhibition in the onset of ripening, samples treated continuously showed a clear delay in the onset of ripening of the bananas, by approximately 18 days with 40% of nitrous oxide compared with the controls and by 30 days with 60% nitrous oxide. It is important to stress, as will be detailed below, that the quality parameters were not altered negatively in the samples treated with a nitrous oxide content of 40% and 60%.
In conclusion, it may be noted that concentrations of less than 40% of N20 do not inhibit or delay ripening of banana, and that continuous treatments with a concentration of between 40% and 60% considerably delay in the onset of ripening, by, for example, up to 30 days, while at the same time maintaining excellent fruit quality and organoleptic properties.
The delay in the onset of ripening obtained in tests with 40 and 60% concentrations of nitrous oxide is shown in ethylene production and also in the activity of ACO, the enzyme responsible for the biosynthesis of ethylene ■ from its immediate precursor. Clendenen et al showed that the maximum expression of ACO arose on the skin, especially in the zone closest to the pulp; it is nevertheless known that minimum ACO activity in pulp is necessary and essential for the onset of self-catalysing synthesis of ethylene in skin.
Figure 9 shows that the evolution of the activity of ACC Oxidase (ACO) in the skins of bananas treated both with 40% and 60% concentrations of nitrous oxide for 10 days is comparable to the evolution of the ACO activity in control bananas.
Since the banana is a climacteric fruit, its ripening process is regulated by the endogenous levels of ethylene and, therefore, all the studied parameters related with ripening in the treated bananas were concomitantly affected by the levels of ethylene produced. The follow were therefore delayed: the onset of climacteric respiration, the increase in soluble solids (sugars) , reduction in firmness of the fruit and changes in measurable pH and acidity associated with ripening. None of the treatments applied with 40 or 60% N20 had a negative effect on the quality parameters analysed: delay in the onset of the climacteric involved maintenance of quality parameters within the same levels as in the preclimacteric samples, and on reaching climacteric remained within normal levels in relation to the untreated samples. The quality parameters (texture, acidity and pH) were not affected by the treatment, except in their evolution over time, and it was observed that they depend exclusively on ethylene levels in the sample.
In order to analyse the basic quality parameters and the physiology and biochemistry of the treated bananas, treatments with nitrous oxide were carried out at concentrations of 40 and 60% in bananas preserved under normal refrigeration (20 °C) . Most of the experiments were also carried out at 12 °C.
Figures 10 and 11 show that skin texture and pulp texture in bananas treated with 40% and 60% concentrations of nitrous oxide are comparable to those of the control bananas .
Although experiments carried out with an 80% concentration of nitrous oxide showed a rather longer delay in the onset of the banana's ripening, the quality characteristics of the fruit were not satisfactory. In particular, the fruit treated with 80% nitrous oxide did not undergo a normal banana ripening process, a fact clearly shown in the anomalous skin colouration and advanced ripening of the pulp compared with that of the skin. Moreover, the bananas treated with a nitrous oxide concentration of 80% did not develop a homogeneous skin colour all over the banana's surface, for some zones had a brownish-yellow colour while others were still green, under the effect of poor de-greening of the skin.
Figures 12 and 13 show the quality parameters in relation to stages El (unripe banana) , E3 (start of the climacteric) , E4 (following the climacteric peak) and E5 (fully ripe banana) . In particular, in Figure 12 it can be observed that the bananas treated with 80% nitrous oxide show an increase of soluble solids at a stage preceding that of the bananas treated with a 60% concentration and the control bananas. This is indicative of the pulp degradating more rapidly than in the bananas treated with a 60% concentration and the control bananas. Figure 13 shows that the pulp texture of the bananas treated with 80% nitrous oxide ripens more quickly than the skin texture when compared with the bananas treated with 60% and the control bananas.

Claims

C L A I M S
1. Procedure for the preservation of bananas, caracterised in that it is carried out in non-controlled modified atmosphere, at a temperature of between 12°C and 22°C, under atmospheric pressure, in which pure nitrous oxide is introduced and is mixed with ventilation air until a nitrous oxide concentration of between 40 and 60% is obtained, and an oxygen concentration of 12% to 8%, respectively, depending on the concentration of nitrous oxide.
2. ■ Procedure for the preservation of bananas according to Claim 1, in which the temperature is between 12°C and 15°C.
3. Procedure for the preservation of bananas according to Claim 2, in which the temperature is 12 °C.
4. Procedure for the preservation of bananas according to Claim 1, in which the nitrous oxide concentration of is between 45% and 55%, and the oxygen concentration is between 11% and 9%, respectively.
5. Procedure for the preservation of bananas according to Claim 4, in which the concentration of nitrous oxide is 50% and the concentration of oxygen 10.5%, respectively.
6. Procedure for the preservation of bananas according to Claim 1, characterised in that a continuous treatment is carried out up to the onset of ripening.
PCT/IB2004/001381 2003-05-06 2004-05-05 Procedure for the preservation of bananas WO2004098301A1 (en)

Priority Applications (4)

Application Number Priority Date Filing Date Title
CA002524339A CA2524339A1 (en) 2003-05-06 2004-05-05 Procedure for the preservation of bananas
JP2006506571A JP2006525012A (en) 2003-05-06 2004-05-05 How to store bananas
US10/555,293 US20060210678A1 (en) 2003-05-06 2004-05-05 Procedure for the preservation of bananas
EP04731223A EP1619956A1 (en) 2003-05-06 2004-05-05 Procedure for the preservation of bananas

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
ES200301016A ES2221561B1 (en) 2003-05-06 2003-05-06 PROCEDURE FOR THE CONSERVATION OF BANANA.
ESP-200301016 2003-05-06

Publications (1)

Publication Number Publication Date
WO2004098301A1 true WO2004098301A1 (en) 2004-11-18

Family

ID=33427377

Family Applications (1)

Application Number Title Priority Date Filing Date
PCT/IB2004/001381 WO2004098301A1 (en) 2003-05-06 2004-05-05 Procedure for the preservation of bananas

Country Status (8)

Country Link
US (1) US20060210678A1 (en)
EP (1) EP1619956A1 (en)
JP (1) JP2006525012A (en)
CA (1) CA2524339A1 (en)
CR (1) CR8070A (en)
EC (1) ECSP056120A (en)
ES (1) ES2221561B1 (en)
WO (1) WO2004098301A1 (en)

Cited By (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO2010029314A1 (en) * 2008-09-12 2010-03-18 The Board Of Trustees Of The Tate Gallery A method for preserving objects containing pigment
CN104738785A (en) * 2015-03-03 2015-07-01 河南科技大学 Method for nitrogen monoxide-ozone co-use in modified atmosphere preservation for fresh dogwood
CN112162069A (en) * 2020-10-14 2021-01-01 贵阳学院 Method and device for detecting ripening degree of kiwi fruit

Families Citing this family (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN104738786B (en) * 2015-03-03 2017-12-26 河南科技大学 A kind of method of controlled atmosphere storage honeysuckle

Citations (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US3450542A (en) * 1965-02-23 1969-06-17 United Fruit Co Controlled atmosphere storage of green bananas
FR1582927A (en) * 1968-08-01 1969-10-10
US3798333A (en) * 1972-03-31 1974-03-19 Borden Inc Packaging bananas in carbon dioxide permeable film
EP0422995A1 (en) * 1989-10-05 1991-04-17 L'air Liquide, Societe Anonyme Pour L'etude Et L'exploitation Des Procedes Georges Claude Process for preserving fresh vegetal food products

Family Cites Families (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CH393892A (en) * 1963-07-25 1965-06-15 Nitrox Sa Process of preservation of food substances

Patent Citations (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US3450542A (en) * 1965-02-23 1969-06-17 United Fruit Co Controlled atmosphere storage of green bananas
FR1582927A (en) * 1968-08-01 1969-10-10
US3798333A (en) * 1972-03-31 1974-03-19 Borden Inc Packaging bananas in carbon dioxide permeable film
EP0422995A1 (en) * 1989-10-05 1991-04-17 L'air Liquide, Societe Anonyme Pour L'etude Et L'exploitation Des Procedes Georges Claude Process for preserving fresh vegetal food products

Non-Patent Citations (3)

* Cited by examiner, † Cited by third party
Title
GOUBLE B ET AL: "Nitrous oxide inhibition of ethylene production in ripening and senescing climacteric fruits.", POSTHARVEST BIOLOGY AND TECHNOLOGY 1995 CORRESPONDENCE (REPRINT) ADDRESS, P. SOUDAIN, LAB. DE PHYSIOL. DES ORGANES VEG. APRES RECOLTE, CNRS, 4TER ROUTE DES GARDES, 92195 MEUDON CEDEX, FRANCE., vol. 5, no. 4, 1995, pages 311 - 321, XP001199407 *
ZANON K ET AL: "Results of investigations concerning long term storage of table grapes.", BULLETIN DE L'INSTITUT INTERNATIONAL DU FROID 1979 EXP. STA., LAIMBURG, ITALY, vol. 59, no. 4, 1979, ABSTRACT C2-25, pages 1150, XP008033502 *
ZANON K: "Long-storage trials on dessert grapes.", REVUE GENERALE DU FROID 1978 STA. EXP. LAIMBURG-BOLZANO, ITALY, vol. 69, no. 3, 1978, pages 177 - 179, XP008033495 *

Cited By (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO2010029314A1 (en) * 2008-09-12 2010-03-18 The Board Of Trustees Of The Tate Gallery A method for preserving objects containing pigment
CN104738785A (en) * 2015-03-03 2015-07-01 河南科技大学 Method for nitrogen monoxide-ozone co-use in modified atmosphere preservation for fresh dogwood
CN104738785B (en) * 2015-03-03 2017-12-29 河南科技大学 Nitrous oxide ozone combines the air regulating fresh-keeping method for fresh Fructus Corni
CN112162069A (en) * 2020-10-14 2021-01-01 贵阳学院 Method and device for detecting ripening degree of kiwi fruit
CN112162069B (en) * 2020-10-14 2022-06-21 贵阳学院 Method and device for detecting ripening degree of kiwi fruit

Also Published As

Publication number Publication date
ES2221561B1 (en) 2005-08-01
CR8070A (en) 2006-06-20
JP2006525012A (en) 2006-11-09
ECSP056120A (en) 2006-03-01
CA2524339A1 (en) 2004-11-18
US20060210678A1 (en) 2006-09-21
EP1619956A1 (en) 2006-02-01
ES2221561A1 (en) 2004-12-16

Similar Documents

Publication Publication Date Title
Belay et al. Influence of initial gas modification on physicochemical quality attributes and molecular changes in fresh and fresh-cut fruit during modified atmosphere packaging
US6342261B1 (en) Method of preserving foods using noble gases
Jiang et al. 1-Methylcyclopropene treatment effects on intact and fresh-cut apple
Martínez‐Ferrer et al. Modified atmosphere packaging of minimally processed mango and pineapple fruits
Cortellino et al. Modified atmosphere packaging for shelf life extension of fresh-cut apples
Wszelaki et al. Effects of superatmospheric oxygen on strawberry fruit quality and decay
Cheema et al. Improving quality of greenhouse tomato (Solanum lycopersicum L.) by pre-and postharvest applications of hexanal-containing formulations
EP0586690B1 (en) Method of preserving foods using noble gases
Rosen et al. Postharvest physiology and quality maintenance of sliced pear and strawberry fruits
Tinebra et al. Effect of different modified atmosphere packaging on the quality of mulberry fruit (Morus alba L. cv Kokuso 21)
Lagnika et al. Extension of mushroom shelf-life by ultrasound treatment combined with high pressure argon
US20060210678A1 (en) Procedure for the preservation of bananas
WO2010010059A1 (en) Method for the production of fresh-cut fruits and vegetables based on the combined use of ultraviolet light and acidification
La Zazzera et al. Influence of high CO2 atmosphere composition on fresh-cut artichoke quality attributes
Sohail et al. Combined effect of edible coating and packaging materials on post harvest storage life of plum fruits
Erbaş et al. Effects of calcium treatment on physical and biochemical changes of cold-stored sweet cherry fruit
Cortellino et al. Effect of conventional and alternative modified atmosphere packaging on the shelf-life of fresh-cut apples
Ramma Post-harvest sulphur dioxide fumigation and low acid dip for pericarp colour retention and decay prevention on litchi
Beiparysa et al. Effect of Calcium Chloride (CaCl2) and Carbon Dioxide (CO2) on Post Harvest Quality of Apple Fruit (Malus domestica) cv. Gala
Utama Usage of heat treatment and modified atmosphere packaging to maintain fruit firmness of fresh cut cavendish banana (musa cavendishii)
Kale et al. Effect of different modified atmosphere packaging on physico-chemical, microbiological and sensorial attributes of fresh-cut muskmelon
Chunyang et al. Effect of high oxygen modified atmosphere packaging on fresh-cut onion quality
Yang et al. Effects of high carbon dioxide and ethylene treatment on postharvest ripening regulation of red kiwifruit (Actinidia melanandra Franch) during cold storage
Brancoli et al. Quality changes during refrigerated storage of packaged apple slices treated with polysaccharide films
Yong et al. Alginate and Aloe vera gel-based edible coating for the storage stability enhancement of fresh-cut MD2 pineapple

Legal Events

Date Code Title Description
AK Designated states

Kind code of ref document: A1

Designated state(s): AE AG AL AM AT AU AZ BA BB BG BR BW BY BZ CA CH CN CO CR CU CZ DE DK DM DZ EC EE EG ES FI GB GD GE GH GM HR HU ID IL IN IS JP KE KG KP KR KZ LC LK LR LS LT LU LV MA MD MG MK MN MW MX MZ NA NI NO NZ OM PG PH PL PT RO RU SC SD SE SG SK SL SY TJ TM TN TR TT TZ UA UG US UZ VC VN YU ZA ZM ZW

AL Designated countries for regional patents

Kind code of ref document: A1

Designated state(s): GM KE LS MW MZ NA SD SL SZ TZ UG ZM ZW AM AZ BY KG KZ MD RU TJ TM AT BE BG CH CY CZ DE DK EE ES FI FR GB GR HU IE IT LU MC NL PL PT RO SE SI SK TR BF BJ CF CG CI CM GA GN GQ GW ML MR NE SN TD TG

121 Ep: the epo has been informed by wipo that ep was designated in this application
WWE Wipo information: entry into national phase

Ref document number: 2004731223

Country of ref document: EP

WWE Wipo information: entry into national phase

Ref document number: 05110247

Country of ref document: CO

WWE Wipo information: entry into national phase

Ref document number: 2524339

Country of ref document: CA

WWE Wipo information: entry into national phase

Ref document number: 10555293

Country of ref document: US

WWE Wipo information: entry into national phase

Ref document number: CR2005-008070

Country of ref document: CR

WWE Wipo information: entry into national phase

Ref document number: 2006506571

Country of ref document: JP

WWP Wipo information: published in national office

Ref document number: 2004731223

Country of ref document: EP

DPEN Request for preliminary examination filed prior to expiration of 19th month from priority date (pct application filed from 20040101)
WWP Wipo information: published in national office

Ref document number: 10555293

Country of ref document: US