Abstract
The potential benefits of hot water treatment (HWT), calcium chloride and plastic film package were evaluated on banana fruit (Musa, AAA group, cv. Cavendish). Fruits were treated with hot water (40, 45 and 50°C for 10-50min) alone or in combination either with 4% calcium chloride solution or 4% CaCl2 and polyethylene bags (0.03mm thickness). Banana fruit ripening was delayed significantly when the fruits were exposed to hot water, 4% CaCl2 solution and in combination with plastic film package (0.03mm thickness). High CO2 concentrations inside the plastic film significantly effective to reduce ethylene production, increased ethanol, controlled decay and extended the shelf life of banana fruits. The results of ethylene and carbon dioxide analysis within polyethylene bags or jars showed that HWT and 4% CaCl2 solution suppressed both C2H4 evolution and respiration.
