Vacuum Packaging Controlled Crown Rot of Organically-Grown Balangon (Musa acuminata AAA Group) Banana
Abstract
:1. Introduction
2. Experimental Section
2.1. Vacuum Packaging Treatment
2.2. Inter-Island Domestic Transport and Simulated Export Shipment to Japan
2.3. Induction of Ripening after MAP
2.4. Data Gathered
- DAH 7: 7 days after MA packaging, arrival of bananas at Alter Trade Corp. warehouse
- DAH 8: 8 days after MA packaging, arrival at PHTRC-UPLB laboratory
- DAH 14: 14 days after MA packaging, shipment departure for Japan
- DAH 19: 19 days after MA packaging; arrival of bananas in Japan
- DAH 26: 26 days after MA packaging, opening of the MA-packed bananas for initiation of ripening
2.5. Experimental Design
3. Results and Discussion
3.1. Gas Levels during Storage
3.2. Incidence and Severity of Crown Rot
3.3. Rate of Ripening
3.4. Visual Quality Rating (VQR)
3.5. Physico-Chemical Changes at The Ripe Stage
3.6. Sensory Evaluation at the Ripe Stage
4. Conclusions and Recommendation
Acknowledgments
Author Contributions
Conflicts of Interest
References
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Crown Rot Index | Description |
---|---|
0 | no discoloration or mycelial growth on the crown |
1 | discoloration or mycelial growth limited on the surface of the crown |
2 | discoloration or mycelial growth less than 10% of crown area |
3 | 11%–40% discoloration or mycelial growth on crown area |
4 | 41%–70% discoloration or mycelial growth on crown area |
5 | 71%–100% discoloration or mycelial growth on crown area |
6 | Discoloration or mycelial growth advanced to finger stalks |
7 | Finger stalk rot occurs causing the fingers to drop when handled |
Treatment | Firmness (kg-Force) | TSS (Brix) | TA (%) |
---|---|---|---|
1% Baking soda (BS) | 0.71 ab | 23.4 NS | 0.24 NS |
MAP | 0.66 b | 23.5 | 0.23 |
MAP + BS | 0.71 ab | 21.9 | 0.24 |
Control (No VP) | 0.76 a | 21.2 | 0.25 |
Sensory Attribute | Sensory Score/Treatment | |||
---|---|---|---|---|
1% BS | MAP | MAP + BS | Control | |
Pulp color | 7.4 NS | 7.4 | 7.5 | 7.2 |
Aroma | 7.3 NS | 7.5 | 7.5 | 7.1 |
Sweetness | 7.5 a | 6.3 ab | 7.1 a | 6.0 b |
Sourness | 6.7 NS | 6.8 | 7.2 | 6.5 |
Balance of sweetness & sourness | 7.5 a | 6.5 ab | 6.8 a | 5.9 b |
Flavor | 7.8 a | 6.7 ab | 7.0 ab | 6.3 b |
Smoothness | 8.0 a | 7.3 a | 7.6 a | 6.3 b |
Firmness | 7.5 NS | 7.3 | 7.5 | 6.8 |
Overall acceptability | 7.9 a | 7.1 a | 7.2 a | 6.5 b |
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Esguerra, E.; Del Carmen, D.; Reyes, R.D.; Lualhati, R.A. Vacuum Packaging Controlled Crown Rot of Organically-Grown Balangon (Musa acuminata AAA Group) Banana. Horticulturae 2017, 3, 14. https://doi.org/10.3390/horticulturae3010014
Esguerra E, Del Carmen D, Reyes RD, Lualhati RA. Vacuum Packaging Controlled Crown Rot of Organically-Grown Balangon (Musa acuminata AAA Group) Banana. Horticulturae. 2017; 3(1):14. https://doi.org/10.3390/horticulturae3010014
Chicago/Turabian StyleEsguerra, Elda, Dormita Del Carmen, Roxanne Delos Reyes, and Ryan Anthony Lualhati. 2017. "Vacuum Packaging Controlled Crown Rot of Organically-Grown Balangon (Musa acuminata AAA Group) Banana" Horticulturae 3, no. 1: 14. https://doi.org/10.3390/horticulturae3010014
APA StyleEsguerra, E., Del Carmen, D., Reyes, R. D., & Lualhati, R. A. (2017). Vacuum Packaging Controlled Crown Rot of Organically-Grown Balangon (Musa acuminata AAA Group) Banana. Horticulturae, 3(1), 14. https://doi.org/10.3390/horticulturae3010014