Effect of modified atmosphere packaging on chilling-induced peel browning in banana

Sucrier bananas (Musa AA Group; cultivar locally known as Kluai Khai) were stored at 10degreesC, which results in chilling injury (CI). Fruit was held in packages with and without a modified atmosphere (MA). Oxygen levels in the MA packages were about 12% while CO2 concentrations were about 4%. MA packaging resulted in less visible CI (i.e. greyish peel browning). Total free phenolics in the peel of control bananas decreased more rapidly than in fruit held in the MA package. Phenylalanine ammonia lyase (PAL) and polyphenol oxidase (PPO) activities in the peel of control bananas were considerably higher than in MA-packed fruit. Pulp softness, sweetness and flavour of MA-packed fruit were better than in control fruit. MA thus reduced CI symptoms. PAL and PPO activities may be causally related to Cl-induced peel browning. (C) 2003 Elsevier B.V. All rights reserved.