Postharvest storage of Giant Cavendish bananas using ethylene oxide and sulphur dioxide

Abstract

The potential of ethylene oxide (EO) and sulphur dioxide (SO 2 ) to prevent ethylenestimulated fruit ripening was assessed using Giant Cavendish bananas. Studies were carried out in a cold room at 15°C and terminated after 6 weeks. Product quality was assessed via visual observations and physiological assessments. Fruits were exposed to EO concentrations in the range 0-400 ppm for 12 h followed by storage in regular atmosphere (RA). Results showed that EO delayed ripening at 50 and 100 ppm for single exposure and at 50 and 200 ppm for repeated exposure. Treatment with 2 and 8 mg kg À1 SO 2 was efficient in extending the shelf life of bananas for 4 weeks in RA and for 6 weeks under controlled atmosphere (CA). SO 2 preserved the quality of bananas and reduced the incidence of fungal infections during storage; however, a concentration of 15 mg kg À1 shortened the shelf life. Fruits treated with low concentrations of EO and SO 2 had harvest-fresh appearance, good colour, minimum mould and excellent marketability compared with controls and store-bought references. EO and SO 2 are not approved for use on fresh fruits, with the exception of the use of SO 2 on grapes and citrus fruits.

Thiamine content and technological quality properties of parboiled rice treated with sodium bisulfite: Benefits and food safety risk

“…Among the main food additives, sulfites (sodium and potassium sulfite, bisulfites and metabisulfites, sulphur dioxide, sodium sulphate) are widely used by the food industry as antioxidants, decolourants, flour treatment agents, and preservatives (Zhang et al, 2014). Additionally, sulfite technology has been used to control postharvest losses in banana (Williams et al, 2003), green figs (Cantín et al, 2011), lemon (Smilanik et al, 1995), litchi (Lichter et al, 2000) and raspberry (Spayd et al, 1984). Although there are no studies regarding the use of sulfites in rice processing, it is possible that the technological properties of rice could be improved by adding sulfites during the soaking step of rice parboiling.…”

Ripening of Climacteric Fruits and Their Control

“…Furthermore, N 2 O treatments did not cause any great change in the quality parameters assessed, except fresh weight loss which depends on the length of the preclimacteric lag period. Banana fruit ripening is delayed on exposure to ethylene oxide (Williams et al 2003). However, ethylene oxide and SO 2 are not approved for use on fresh fruits, with the exception of the use of SO 2 on grapes and citrus fruits.…”

“…Furthermore, N 2 O treatments did not cause any great change in the quality parameters assessed, except fresh weight loss which depends on the length of the preclimacteric lag period. Banana fruit ripening is delayed on exposure to ethylene oxide (Williams et al. 2003).…”

Application of electrolysed water in post-harvest treatment of fruits and vegetables

“…), and use of elemental sulphur (sulphur dioxide). [10][11][12][13] However, the declining effectiveness of the above methods, high cost and adverse impact on the nutritional quality along with their limited pragmatic applications have encouraged the need for a more economical and sustainable alternative to reduce the spoilage in fruits and vegetables aer harvest.…”