Abstract
We investigated the method of low oxygen treatment for prolonging shelf life of ripening-initiated banana cv. Sucrier, which were ripened until stage 3 (more green than yellow). Controlled atmosphere condition of 5% oxygen and nitrogen-gas application for 48h followed air stream extended shelf life of the banana only 1-2 days longer than control (continuous air flow, 3-4 days shelf life). Nitrogen-gas packing for 24 or 48h in polyethylene (PE) bag (0.03 mm thickness) extended the shelf life in cardboard box at 20°C to 5-6 days compared with 3-4 days in the control (air packing) although accumulation of the sugar content of banana was same as control. A 24h nitrogengas packing in PE bag and then polyvinyl chloride wrapping extended the shelf life of banana to 9-11 days