Instrumental Textural Changes in Banana (Var. Pachbale) During Ripening Under Active and Passive Modified Atmosphere

Figures & data

Table 1 Effect of different types of modified atmospheres on firmness of banana during storage at 13 ± 1°C and ethrel induced ripening at 30°C (n = 6).

	Penetration force, N (with peel)		Penetration force, N (without peel)		Shear force (N)
Treatment	Control shifting day (8^th day)	Individual sample termination day	Control shifting day (8^th day)	Individual sample termination day	Control shifting day (8^th day)	Individual sample termination day
Initial	14.786 ± 0.74		4.658 ± 0.46		11.739 ± 0.83
Passive MAP	3.538 ± 0.32	3.597 ± 0.18	0.451 ± 0.02	0.353 ± 0.01	4.862 ± 0.15	3.268 ± 0.32
Gas mixture flushed	12.338 ± 0.24	3.773 ± 0.36	3.929 ± 0.94	0.499 ± 0.03	6.818 ± 0.61	3.180 ± 0.14
Vacuum Packed	13.279 ± 0.61	5.498 ± 0.41	4.370 ± 0.37	0.764 ± 0.06	10.245 ± 0.72	3.618 ± 0.25
Control	3.354 ± 0.15	3.154 ± 0.19	0.438 ± 0.04	0.421 ± 0.02	3.248 ± 0.43	3.048 ± 0.17
F value	**	**	**	**	**	**
CD (p ≤ 0.01)	0.237	0.191	0.139	0.024	0.194	0.193
SEM±	0.050	0.041	0.029	0.005	0.041	0.041

Table 2 Effect of different types of modified atmospheres on the decay force during force-relaxation test of banana during storage at 13 ± 1°C and ethrel induced ripening at 30°C (n = 6).

	Control shifting day (8^th day)			Individual sample termination day
Treatment	Fmax	Ft (t = 60 sec)	Decay (%)	Fmax	Ft (t = 60 sec)	Decay (%)
Initial	73.607 ± 3.45	35.639 ± 1.26	51.58 ± 2.13	73.607 ± 3.12	35.639 ± 1.10	51.58 ± 2.13
Passive MAP	15.820 ± 0.98	6.629 ± 0.12	58.10 ± 1.95	8.245 ± 0.68	3.186 ± 0.36	61.35 ± 1.85
Gas mixture flushed	48.150 ± 1.46	22.226 ± 0.70	53.84 ± 2.01	9.862 ± 0.42	3.694 ± 0.15	62.54 ± 3.14
Vacuum Packed	70.284 ± 2.61	34.373 ± 1.04	51.09 ± 1.45	13.450 ± 0.33	6.153 ± 0.86	54.25 ± 2.16
Control	10.612 ± 0.64	4.102 ± 0.23	61.35 ± 1.76	8.132 ± 0.21	2.959 ± 0.11	63.69 ± 2.41
F value	**	**	**	**	**	**
CD (p ≤ 0.01)	3.351	5.640	5.806	1.388	0.139	7.488
SEM±	0.708	1.191	1.226	0.293	0.029	1.581

Figure 1 Changes in hardness of banana during modified atmosphere storage at 13 ± 1°C and ethrel induced ripening at 30°C.

Table 3 Effect of different types of modified atmospheres on instrumental texture profile of banana during storage at 13 ± 1°C and ethrel induced ripening at 30°C (n = 6).

Instrumental texture profile parameters	Storage time	Passive MAP	Gas mixture flushed	Vacuum packed	Control	CD (p ≤ 0.01)	SEM±
Hardness (N)	Initial		0.171 ± 0.003
	Control shifting day (8^th day)	0.151 ± 0.002	0.162 ± 0.002	0.174 ± 0.002	0.120 ± 0.006	0.006**	0.001
	Individual sample termination day	0.117 ± 0.001	0.120 ± 0.001	0.141 ± 0.001	0.120 ± 0.004	0.003**	0.002
Adhesiveness (Ns)	Initial		1.094 ± 0.004
	Control shifting day (8^th day)	1.211 ± 0.006	1.154 ± 0.007	1.109 ± 0.003	1.230 ± 0.007	0.015**	0.003
	Individual sample termination day	1.552 ± 0.005	1.610 ± 0.004	1.415 ± 0.006	1.667 ± 0.004	0.016**	0.003
Springiness	Initial		0.732 ± 0.005
	Control shifting day (8^th day)	0.721 ± 0.001	0.728 ± 0.003	0.731 ± 0.001	0.665 ± 0.002	0.003**	0.001
	Individual sample termination day	0.625 ± 0.004	0.631 ± 0.001	0.669 ± 0.002	0.621 ± 0.001	0.002**	0.001
Cohesiveness	Initial		0.335 ± 0.003
	Control shifting day (8^th day)	0.328 ± 0.001	0.331 ± 0.001	0.336 ± 0.001	0.331 ± 0.002	0.003**	0.001
	Individual sample termination day	0.312 ± 0.003	0.318 ± 0.001	0.316 ± 0.001	0.310 ± 0.001	0.009**	0.002
Gumminess	Initial		0.065 ± 0.001
	Control shifting day (8^th day)	0.051 ± 0.001	0.054 ± 0.001	0.056 ± 0.001	0.050 ± 0.001	0.002**	0.0004
	Individual sample termination day	0.032 ± 0.001	0.040 ± 0.001	0.051 ± 0.001	0.040 ± 0.001	0.001**	0.0003
Chewiness	Initial		0.041 ± 0.001
	Control shifting day (8^th day)	0.032 ± 0.001	0.035 ± 0.001	0.040 ± 0.001	0.031 ± 0.001	0.002**	0.0004
	Individual sample termination day	0.022 ± 0.001	0.024 ± 0.001	0.030 ± 0.002	0.023 ± 0.001	0.002**	0.0004

Figure 2 Changes in adhesiveness of banana during modified atmosphere at 13 ± 1°C and ethrel induced ripening at 30°C.

Figure 3 Changes in springiness of banana during modified atmosphere storage at 13 ± 1°C and ethrel induced ripening at 30°C.

Figure 4 Changes in cohesiveness of banana during modified atmosphere storage at 13 ± 1°C and ethrel induced ripening at 30°C storage.

Figure 5 Changes in gumminess of banana during modified atmosphere storage at 13 ± 1°C and ethrel induced ripening at 30°C storage.

Figure 6 Changes in chewiness of banana during modified atmosphere storage at 13 ± 1°C and ethrel induced ripening at 30°C storage.

Figure 7 Sensory Scores of banana packed in different types of modified atmospheres after etherel induced ripening.

Table 4 Kinetic constants of the linear model used to describe the changes in TPA parameters in banana during storage at 13 ± 1°C and ethrel induced ripening at 30°C (n = 6).

Parameter	Packaging Method	TP0	TPt	CD (p ≤ 0.01)	K0 (day^−1)	R^2
Hardness (N)	Passive MAP	0.171 ± 0.048	0.115 ± 0.012	0.007	0.0204	0.963
	Gas mixture flushed		0.116 ± 0.026		0.0138	0.898
	Vacuum Packed		0.135 ± 0.039		0.0058	0.959
	Control		0.116 ± 0.019		0.0280	0.965
Adhesiveness (Ns)	Passive MAP	1.089 ± 0.101	1.552 ± 0.104	0.014	0.0304	0.963
	Gas mixture flushed		1.610 ± 0.075		0.0216	0.959
	Vacuum Packed		1.407 ± 0.088		0.0076	0.912
	Control		1.659 ± 0.047		0.0455	0.945
Springiness	Passive MAP	0.727 ± 0.043	0.665 ± 0.009	0.015	0.0067	0.845
	Gas mixture flushed		0.660 ± 0.018		0.0044	0.931
	Vacuum Packed		0.677 ± 0.048		0.0023	0.893
	Control		0.659 ± 0.031		0.0128	0.976
Cohesiveness	Passive MAP	0.332 ± 0.021	0.309 ± 0.004	0.005	0.0036	0.981
	Gas mixture flushed		0.308 ± 0.012		0.0029	0.984
	Vacuum Packed		0.312 ± 0.009		0.0019	0.982
	Control		0.313 ± 0.008		0.0048	0.971
Gumminess (N)	Passive MAP	0.055 ± 0.004	0.035 ± 0.002	0.004	0.0207	0.970
	Gas mixture flushed		0.035 ± 0.006		0.0123	0.967
	Vacuum Packed		0.046 ± 0.007		0.0036	0.939
	Control		0.035 ± 0.001		0.0304	0.984
Chewiness (N)	Passive MAP	0.040 ± 0.008	0.025 ± 0.002	0.004	0.0256	0.95
	Gas mixture flushed		0.025 ± 0.004		0.0148	0.896
	Vacuum Packed		0.030 ± 0.003		0.0082	0.881
	Control		0.025 ± 0.005		0.0366	0.989