Packaging Technologies for Banana and Banana Products

Bananas are sold in various forms to cater to different consumer demands. These include bunches, individual fruits with or without packaging. With the rise of health awareness and convenience, the production and sales of bananas have increased in recent years. When selling bananas, ripening stages are crucial. Most stores carry ripe yellow bananas, which are ready for consumption.

However, one of the major problems faced during banana marketing is damage and loss caused by mechanical injuries during handling and distribution. Shock, vibration, and compression can lead to bruising and skin abrasion, resulting in unacceptable quality or lower prices at the market. Browning can occur both externally (skin) and internally (flesh). Bruising can accelerate browning due to enzymatic browning of the banana flesh, which may not be visible on the banana skin. Mechanical injuries causing cell breakage can also accelerate respiration, resulting in a shortened shelf life of bananas. Skin abrasion can lead to skin browning or blackening due to water loss, which can be minimized by storing bananas under high relative humidity (>90% RH). Proper packaging and cushioning can also help minimize skin abrasion and avoid impact between fruits or against the inner surfaces of packaging containers.

Active packaging systems, commonly used for fresh fruits, can also be applied to bananas. These systems include oxygen absorbers, carbon dioxide releasing and absorbing systems, ethylene absorbers, and moisture absorbers. In recent years, there has been a growing interest in incorporating active substances into packaging materials such as films, labels, and pads. One of the most widely used active substances for bananas is potassium permanganate, which acts as an ethylene absorber. Ethylene is known to affect banana senescence and ripening. Studies have shown positive effects of ethylene absorbers on banana quality. Packaging bananas with ethylene absorbers can result in lower ethylene and carbon dioxide levels and higher oxygen content in the package atmosphere, leading to better quality compared to control samples.

Researchers have also explored the combination of active packaging and modified atmosphere packaging (MAP) for bananas. MAP involves modifying the composition of the package atmosphere to extend the shelf life of the product. Studies have shown that incorporating ethylene absorbers into MAP for bananas can further enhance the beneficial effects on quality. For example, Chamara et al. (2000) conducted a study where they packaged bananas of the "Kolikuttu" cultivar in LDPE bags with clay bricks impregnated with potassium permanganate as an ethylene absorber. The results demonstrated that bananas packaged with the ethylene absorber had lower ethylene and carbon dioxide levels and higher oxygen content in the package atmosphere. These bananas also maintained better quality compared to the control samples. The ethylene absorber was found to enhance the beneficial effects of MAP on banana quality.

Know More: Ethylene Ebsorber For Banana

In recent studies, nano-zeolite KMnO₄ was found to extend the shelf life of "Ambon" bananas at 25°C up to 23 days, which is 17 days longer than the control (Syamsu et al., 2016). Additionally, metal-organic frameworks of synthetic porous materials were examined for their ability to bind ethylene and the ethylene action inhibitor, 1-MCP. Basolite C300 was found to be more effective than Basolite A520 and zeolite Z13X at binding and retaining ethylene. Ethylene was rapidly released from Basolite C300 into packaged bananas, suggesting its potential use for sorbing, storing, and releasing gaseous compounds in produce applications (Chopra et al., 2017). Other active packaging systems have been combined with ethylene absorbers to extend the shelf life of bananas. In a study by Choehom et al. (2004), carbon dioxide scrubbers and ethylene absorbents were included to reduce the increase of carbon dioxide and ethylene levels during storage of bananas in PVC wrap. The combined effects of active packaging with MAP prevented peel spotting on "Sucrier" bananas.

Various active packaging systems have been studied for extending the shelf life of bananas. In MAP (modified atmosphere packaging) studies, using PE bags with O₂ and 5% CO₂, incorporating an active packaging system with an ethylene scrubber, moisture absorber (silica gel), and carbon dioxide scrubber (soda-lime) was found to increase the shelf life of bananas. This system resulted in delayed ripening, degreening, and softening of the bananas during the ripening process. Active substances have also been incorporated into packaging films for bananas. For example, a chitosan/PVOH blend with anti-browning oxalic acid coating was shown to minimize peel browning in "Williams" bananas. This coating reduced cell membrane degradation and browning enzyme activities, provided a smooth surface, and maintained long-term shelf life at room temperature. Another study by Han et al. (2018) explored coating bananas with sodium alginate/carboxymethyl cellulose film forming solutions containing cinnamon essential oil (CEO) as an antimicrobial agent. Bananas coated with 5 and 10 g/l of CEO had improved appearance compared to uncoated and control bananas. However, bananas coated with 15 g/l of CEO deteriorated quicker due to increased oxygen permeability. Coating with a suitable formulation prevented moisture loss, reduced the respiration rate, and extended the postharvest life of bananas without decay.

Review of banana green life throughout the food chain: From auto-catalytic induction to the optimisation of shipping and storage conditions

Bananas are the fourth most consumed product globally, with approximately 50 billion tons of Cavendish bananas produced each year (FAO, 2018). Since bananas are not grown in Europe, they need to be imported from production sites mainly located in Central and Latin America, as well as West and Central Africa. To ensure optimal ripening, bananas are harvested green and ripened in market areas. Allowing bananas to ripen on the tree can result in splitting and a mealy texture. The period after harvesting, known as the pre-climacteric period or "green life," is crucial for importers and ripeness because bananas are transported before ripening. During this period, mature green fruit have a low basal respiration rate and minimal ethylene production. The length of the pre-climacteric period is influenced by factors such as temperature, relative humidity, and surrounding ethylene concentration. Once the fruit enters the climacteric stage, there is a rapid increase in respiration and ethylene production, marking the onset of ripening in bananas and other climacteric fruits.

Ethylene Absorber For Banana

Harnessing the power of ethylene absorber for banana to preserve the natural beauty and flavor of bananas. these absorbers are the secret to prolonging the golden perfection of your favorite fruit

Food Quality Deterioration and the Role of Oxygen Absorbers

Food quality deterioration, food waste, and loss of nutritional value are major concerns that arise due to various factors. For instance, old and stale potato chips, dark spots or discoloration on avocados, and unpleasant taste in cooking oils can contribute to these issues. Similarly, ground coffee may lose its freshness and taste stale, while freshly cut fruits such as apples, bananas, and pears may experience browning or discoloration. Nuts and seeds may also develop a bitter taste and pungent smell. Additionally, herbs, spices, packaged meats (e.g., deli meats, sausages), and bakery products (e.g., bread, cakes, pastries) may lose their flavor, become rancid, discolored, stale, dry or lose their freshness. Dairy products like milk, cheese, and butter may develop a sour or bland taste, while packaged fruits and vegetables are prone to spoilage.

How To Use Ethylene Absorber Packets?

Ethylene absorber packets are crucial in fruit ripening, triggering changes like starch breakdown and flavor development. Ethylene absorbent formulas use substances like potassium permanganate to remove ethylene gas and extend the shelf life of produce. Commonly packed with ethylene absorbers are apples, bananas, tomatoes, avocados, and stone fruits to maintain freshness during storage and transportation.

Fresh fruits and vegetables by using ethylene absorber sachets

Ethylene absorber sachets offer an efficient solution for freshness fruits and vegetables. These packets contain materials that absorb ethylene gas. By neutralizing ethylene, the sachets help preserve produce quality during storage and transport.

How to Extend Shelf Life of Fruits and Vegetables?

Extending the shelf life of fruits and vegetables is a common goal for many households and businesses looking to reduce food waste and maximize the freshness of their produce. Proper storage techniques, such as controlling temperature and humidity levels, can significantly impact the longevity of fruits and vegetables. In this article, we will talk about the best way to increase the fruits and vegetables shelf life

Potassium Permanganate (KMnO4) in Relation to Temperatures Alters Shelf Life and Quality of Banana (Musa paradisiaca L.)

Banana is an important fruit in Pakistan, especially for rural villages as it is available throughout the year and is rich in vitamins and minerals. However, due to its patchy production area among farmers' lands and regions, postharvest loss is high, ranging from 20-30%. Banana is a climacteric fruit and easily deteriorates after harvesting, which reduces its storage ability under normal conditions. To enhance the quality of bananas, postharvest treatments are crucial. Research has shown that using potassium permanganate (KMnO4) as an ethylene absorber is more effective than commercially available ethylene binders such as CaO and CaCl2. KMnO4 significantly inhibits banana yellowing, maintains flavor for up to 15 days under ambient temperature (28°C), and prolongs the shelf life of the fruit for up to 45 days at 13°C. However, more research needs to be conducted to increase the storage period of bananas.