Abstract
The effects of low-oxygen atmosphere on the quality and ethanol and acetaldehyde formation of banana fruits were investigated. When mature green banana fruits were treated with 200ppm ethylene for 24 hours at 20°C, the ethanol formation in the banana fruits was accelerated and the contents of acetaldehyde and ethanol in the flesh tissues increased. In the banana fruits stored in 0 and 1% O2 atmospheres, CO2 production was suppressed and their skin color remained green, but the ethanol formation was accelerated, compared with those stored in air, so that ethanol accumulated. The accumulation of ethanol was seemed to cause off-flavor in those fruits kept in 0 and 1% 02atmospheres. Off-flavor in the banana fruits stored in 0% O2 atmospheres was intensive. In the banana fruits stored in 2% O2 atmospheres, CO2 production was suppressed, remaining green in peel color of the fruits, and the ethanol formation in the fruits was also accelerated, though the contents of ethanol in their flesh tissues were lower than those stored in 0 and 1% O2 atmospheres and maintained constant during storage.
