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Development of Active Modified Atmosphere Lab Scale Setup to Study the

Effect on Shelf-life of Banana (var. ‘Robusta’)

Article · April 2014

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 Research & Reviews: Journal of Food Science & Technology
ISSN: 2278-2249
Volume 3 Issue 1
www.stmjournals.com

Development of Active Modified Atmosphere Lab Scale

Setup to Study the Effect on Shelf-life of Banana
(var. ‘Robusta’)
Aditya Madan*, R. K. Jain, A. S. Nandane
Department of Food Processing Technology, A. D. Patel Institute of Technology,
Anand, Gujarat, India

Abstract
The present study investigated the effect of modified atmosphere on the shelf-life of
banana fruit. Partially ripened banana fruits (var. Robusta) were placed inside the
modified atmosphere chamber, made up of high-grade acrylic sheet and in perforated
and non-perforated LDPE bags to study the physico-chemical changes and shelf-life of
banana. The quality of the stored product was adjudged by comparing with normal
atmospheric storage conditions. The fruits stored under modified atmosphere conditions
had a storage life as thrice the shelf-life of control (with retained firmness, freshness and
greenness). Non-perforated package was preferred over perforated package for banana
storage. Ranking test was employed for sensory evaluation, preference of panelists for
color, firmness, freshness and appearance was statistically analyzed at 5% significance
level. The overall acceptability of banana stored in MA chamber was significantly higher
(p < 0.05) as compared to other storage treatments.

Keywords: Banana, Modified atmosphere storage, Shelf-life, Greenness

*Author for Correspondence E-mail: adityamadan800@gmail.com

INTRODUCTION physiological changes, viz., loss in weight due

India is the largest producer of banana (Musa
sp) in the world with an annual production of
23.205 million MT from an area of
0.647 million ha [1]. Banana variety
“Robusta” is one of the important tropical
fruits grown commercially in India and is
produced in large quantities throughout the
year. In India, banana fruit is grown in Andhra
Pradesh, Assam, Bihar, Gujarat, Kerala,
Maharashtra and Tamil Nadu states in an area
of 565 thousand hectare with production of
19.19 million tons [2].
Banana crop is not seasonal like many other
fruit crops and is available in fairly large
quantities throughout the year. Though the
area of production of banana is increasing, the
postharvest losses are a matter of serious
concern for a developing country like India.
These losses occur on account of inadequate
postharvest management including handling,
packaging, storage and transportation.
Perishability of fruit is attributed to adverse
to respiration and transpiration, softening of
flesh, and loss of resistance to microbial
attack. Generally, for the storage purpose cold
storage facilities are developed. Reduction in
the temperature definitely retards the
respiratory metabolic activities and thereby
enhances its longevity. But, cold storage
facilities are “energy-consuming.” High
electricity tariffs have made the proposition of
cold storages less attractive from profit point
of view. This was the driving force for
developing a modified atmosphere setup to
enhance the shelf-life of perishable
commodities, economically.
The normal gaseous composition of air is
nitrogen (N2) 78.08% (v/v), oxygen (O2)
20.96% and carbon-dioxide (CO2) 0.03%,
together with variable concentration of water
vapor and traces of inert or noble gases.
Modified atmosphere packaging (MAP) is
defined as “the packaging of a perishable
product in an atmosphere which has been

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Modified Atmosphere Effect on Shelf-Life of Banana Madan et al.

modified so that its composition is other that

of air” [3]. There are two ways of creating
modified atmosphere within the package, viz.,
(1) passive MAP where the respiring product
is placed in a polymeric package and sealed
hermetically. Only the respiration of the
product and the gas permeability of the film
influence the change in gaseous composition
of the environment surrounding the product. If
the product’s respiration characteristics are
properly matched to the film’s permeability
values, then a beneficial MA can be passively
created within a package and (2) active MAP
wherein, two basic techniques are employed to
replace air in MAP, i.e., gas flushing and Fig. 1(a): Ripening Stages of Banana Fruit.
compensated vacuum. “Gas flushing” involves (1–7: Completely unripe to completely ripen)
replacing the air by passing a stream of gas.
The air gets diluted and the pack is sealed
whereas in “compensated vacuum,” vacuum is
first applied and then the desired gas mixture
is incorporated. Shelf-life of fresh and fresh-
cut fruits may be extended by atmospheres
reduced in O2 and elevated in CO2, by means
of modified atmosphere packaging [4–7], that
slow deterioration and reduce ethylene
production and respiration rates. Modified
atmosphere storage is the latest technology to
delay the ripening process, reduce disease
incidence and retard biochemical deterioration
in order to extend the shelf-life of fruits.

The objectives of this study were to extend the

shelf-life and maintain fresh-like quality of
banana by using active modification of
atmosphere surrounding the fruit, to study the
physico-chemical changes of fruit before and
after subjecting to storage in modified
atmosphere, LDPE (perforated and non-
perforated) packages and to determine the
consumer acceptance through sensory
evaluation.
MATERIALS AND METHODS
Raw Material
A bunch of fresh banana fruit (var. Robusta) of
commercial maturity, at same stage, viz.,
fourth stage of ripening (shown in Figure 1(a)
and (b)) was procured from a local trader and
used for the study. These were carefully de-
handed before proceeding towards actual
study.
Fig. 1(b): A Bunch of “Robusta” var. Banana
Fruit of Same Maturity Stage.
Modified Atmospheric Setup
An air-tight modified atmosphere chamber,
made up of high-grade acrylic sheet (Perspex)
having dimensions 50 × 50 × 50 cm was
employed for storage studies. To this chamber,
a cylinder of nitrogen and carbon dioxide was
connected using flexible pipes. Two gas
regulators with gas flow rate meters were
employed for regulating the flow of gases. A
vacuum pump was also employed to develop
partial vacuum within the chamber. On the
other side, Orsat gas analyzer was also
connected for gas analysis (not shown in
Figure 2). The entire MA setup is shown in
Figure 2.

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Research & Reviews: Journal of Food Science & Technology
Volume 3, Issue 1, ISSN: 2278-2249

Fig. 2: Experimental MA Setup with Gas Cylinders and Vacuum Pump (1: Vacuum pump, 2: Active
MA Chamber, 3: CO2 Inlet, 4: N2 Inlet, 5: Gas Analyzer Connection, 6: Gas Flow Meter, 7: CO2 Gas
Cylinder, 8: N2 Gas Cylinder).

According to Shorter et al. [8], the storage life
was increased fivefold when bananas were
stored in plastic film (where the equilibrium
gas content was about 2% O2 + 5% CO2) with
an ethylene scrubber compared with fruit
stored without wraps. Satyan et al. [9] stored
Williams in 0.1 mm-thick PE tubes at 13, 20
and 28 °C and found that their storage life was
increased two- to threefold as compared with
fruit stored without wraps. Tiangco et al. [10]
also observed that the green life of the variety
Saba (Musa BBB) held in MA at ambient
temperature had a considerable extension of
storage life compared with fruit stored without
wraps, especially if combined with
refrigeration. Different workers have stored
banana in various packaging materials but
none has tried with acrylic sheet. Also the
beneficial gas concentration for shelf-life
extension of bananas, with ethylene scrubber
as reported by Shorter et al. [8], was 2%
O2 + 5% CO2. In the present study, neither the
use of any gas absorbents, scrubber or
scavenger was made nor was any sort of
refrigeration applied to the system. Keeping
this in mind, the gas concentration was
decided to be kept on a little higher side, i.e.,
8% O2 + 10% CO2 v/v of chamber.
The banana sample was placed inside the
chamber to study the effect of modified
atmosphere on its physico-chemical properties
and to estimate its shelf-life. Before the
atmosphere within the chamber was modified,
the air already present inside was partially
removed with the help of a vacuum pump till
the concentration of O2 fell from 21 to 8%.
During this process, N2 content also fell from
78 to 52% v/v of chamber and the CO2 content
was 0%. At this stage, the vacuum pump was
stopped and only desired amount of CO2 and
N2 was purged into the chamber. In order to
achieve the desired gas composition of 10%
CO2, 8% O2 and the rest being nitrogen gas,
the atmosphere within the chamber was
modified by purging CO2 for 63 ± 2 min at the
flow rate of 0.2 L/min and N2 gas for about
94 ± 2 min at the rate of 0.4 L/min. The
conditions of storage (temperature and relative
humidity) within the chamber were kept
similar to that of ambient condition. It was
assumed that there was no leakage of gases
from inside to outside and vice-versa and
whatever change in gas composition occurred
within the chamber was only due to the
respiration of placed banana during entire
storage studies.
Gas Analyzer
Orsat Analyzer Model VSC-33 (Apex
Instruments, Inc.) (Figure 3) was used for the
analysis of gas concentration and it was
connected to the modified atmosphere
chamber at point 5 (Figure 2). The chemicals
like potassium hydroxide and alkaline
pyrogallol, which act as absorbents for carbon
dioxide and oxygen respectively, were used
for gas analysis. The amount of these gases
absorbed was indicated by the difference in the
volumetric reading of the burette. The reading

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Modified Atmosphere Effect on Shelf-Life of Banana
was taken on each day till the first indication
of spoilage was noticed. The amount of
nitrogen gas present inside the chamber can be
calculated on the basis of 100−(% CO2 + %
Fig. 3: Orsat Gas Analyzer.
LDPE Packaging
MAP has shown that packaging in non-
perforated bags prolonged the pre-climacteric
life of “Mas” banana fruit [11] and “Sucrier”
banana [12]. However, its potential has not
been completely explored so far due to its
limited use by the industry [13]. The
appropriate CO2 and O2 levels can be achieved
for fruits or vegetables with low or medium
respiration rates where they are sealed in films
such as LDPE, PP, OPP and PVC. However,
Rai and Paul [14], pointed out that for highly
respiring produce, such as mushrooms,
broccoli, asparagus and Brussels sprouts,
packaging in these films can result in
fermentation. Punching holes in the plastic can
maintain a high humidity around the produce,
but it may be less effective in delaying fruit-
ripening because it does not have the same
effect on the CO2 and O2 content of the
atmosphere inside the bag. The holes may be
very small, and in these cases they are
commonly referred to as “microperforations.”
Larger holes are sometimes referred to as
“macroperforations,” but there is no definition
as to where one ends and the other begins.
According to Son et al. [15], pears of the
cultivars Okusankichi and Imamuraaki had the
highest levels of decay if placed in unsealed
0.05-mm plastic bags and least in sealed bags
RRJoFST (2014) 1-10 © STM Journals 2014. All Rights Reserved
Madan et al.
O2) expression. But, for understanding the
respiration process, only the change in O2 and
CO2 concentration was taken into
consideration.
with five pinholes, but bags with ten holes had
more decay. Not much work has been
reported on the effect of perforation on shelf-
life of banana. Therefore, considering the
works reported by different workers for
different fruits, for moderate to higher
respiration fruit like banana, perforated (10
perforations, each of 5 mm dia.) and non-
perforated LDPE bags (28.5 × 20.3) were
selected, to find out the effect of perforation
on shelf-life of fruit. The packaging headspace
was not modified and kept at ambient
condition; as such, the only difference being
the perforations (ten 5 mm diameter holes
randomly) in one bag and no perforations in
the other one. Banana fruit stored in perforated
and non-perforated LDPE bags is shown in
Figure 4(a) and (b) respectively.
Fig. 4(a): Banana Stored in Perforated
LDPE Bag.
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Research & Reviews: Journal of Food Science & Technology
Volume 3, Issue 1, ISSN: 2278-2249
Fig. 4 (b): Banana Stored in a Non-Perforated
LDPE Bag.
Thickness Dial Gage
“Thickness dial gage” was used for the
measurement of LDPE film thickness. A piece
of 10 × 10 cm was cut and thickness was
measured at its four corners and at its center. It
was then averaged which came up to
51.2 micron or 202 gauge (1
gauge = 0.254 micron).
Digital Hygrometer
Digital hygrometer was used for the
measurement of relative humidity (RH) within
the chamber. This instrument also showed the
temperature within the chamber. During the
entire study, the temperature remained within
the range 28–40 °C and RH within 60–91%
(similar to ambient conditions).
Storage Studies
Banana fruits were stored under various
storage conditions as mentioned under:
I = Initial condition (before treatment)
T1 = Stored in non-perforated sealable LDPE
bag
T2 = Stored in MA chamber
T3 = Stored in normal air (control)
T4 = Stored in perforated (10 holes each of
5 mm dia.) sealable LDPE bag
Banana fruits stored in MA chamber in LDPE
(perforated and non-perforated bags) and in
ambient conditions (control) were studied for
their physico-chemical characteristics only
before and after their storage under various
treatments. In between, the parameters were
not measured so that the gas composition
within the chamber was left undisturbed. The
RRJoFST (2014) 1-10 © STM Journals 2014. All Rights Reserved
following physico-chemical characteristics
were analyzed:
1. Total Soluble Sugars (TSS): TSS was
estimated using hand refractometer (0–
32 ° range).
2. Titratable Acidity: Titratable acidity was
determined by titrating an aliquot of water
extract with standard 0.1N NaOH using
phenolphthalein as an indicator and
expressed as percent anhydrous citric acid
[16].
3. Pulp/Peel Ratio: From the bunch of
bananas of same maturity level, five
samples were randomly de-handed and
measured for their pulp-to-peel content
and then their average pulp-to-peel ratio
was taken as a quality index.
4. Physiological Loss in Weight (PLW):
For determination of PLW, the weight of
fruits was recorded prior to storage and
after their removal from storage. The
reduction in weight was expressed in
grams (in general PLW is given in
percentage).
5. Firmness: Firmness of fruit was
determined by “TA1 Texture Analyzer,”
prior to its storage and after its removal
from storage by measuring force required
by 3 mm ball probe to penetrate the
banana surface to a depth of 5 mm.
6. Shelf-Life: The storage life was estimated
as the length of storage up to the time
when the fruit began to show signs of
decay which include the fungal spoilage,
excessive browning, excessive softening
and peel spotting. Chauhan et al. [17]
determined the shelf-life of banana
packaged in modified atmosphere
packages on this basis.
Physico-chemical analysis was carried out in
triplicates.
Sensory Evaluation
Ranking test was employed to judge the
preference of the consumers on the basis of its
overall acceptability in terms of color,
appearance, firmness and freshness. A panel of
14 members was provided with the coded
samples and asked for their preference.
Scorecard was provided for their feedback in
which ranks were interpreted as:
Page 5
Modified Atmosphere Effect on Shelf-Life of Banana
Rank 1 – Like extremely, 2 – Like moderately,
3 – Dislike moderately and 4 – Dislike
extremely.
Data gathered from sensory evaluation were
analyzed using analysis of variance (ANOVA)
by IBM SPSS Statistics Version 21.0 software.
Differences between treatment means were
compared using Least Significant Difference
Test at p = 0.05.
RESULTS AND DISCUSSION
Total Soluble Sugars
Results indicated that banana fruit stored in
MA chamber had undergone a minimum
change in total soluble sugars (TSS) as
compared to all other treated samples (Table
1). Among all the treated samples, banana
stored in MA chamber showed an increase in
TSS content from 19.2to 21.4%. On the other
Table 1: Physico-Chemical Changes Determined before and after the Treatments.1
Treatment TSS (%) Acidity(%)
Initial 19.2 ± 0.41 0.40 ± 0.02
T1 22.5 ± 0.36 0.30 ± 0.01
T2 21.4 ± 0.32 0.36 ± 0.03
T3 25.6 ± 0.54 0.19 ± 0.02
T4 23.3 ± 0.48 0.27 ± 0.01
1
Mean ± SD
T1: Non-perforated package, T2: MA stored, T3: Control, T4: Perforated package
Acidity
It was observed that under all storage
treatments, acidity decreased as storage
progressed. There was a minimum decrease in
acidity in case of MA-stored sample followed
by non-perforated packaged sample. There
was a maximum decrease in acidity in control
fruit sample, i.e., from 0.40 to 0.19% and
considerable decrease from initial 0.40 to
0.27% in case of perforated packaged sample.
The effect of various storage treatments on
acidity of fruits is tabulated in Table 1). The
results conformed to the data reported earlier
by Kulkarni et al. [18]. Kudachikar et al. [20]
and Mahajan et al. [21].
Pulp/Peel
Pulp content increases and peel content
decreases as the storage progresses. Hence, the
ratio plays an important quality criterion. As
the fruit ripens, its pulp/peel ratio increases.
Minimum values of pulp/peel were recorded
RRJoFST (2014) 1-10 © STM Journals 2014. All Rights Reserved
Madan et al.
hand, the sample kept under normal
atmosphere showed highest increase in TSS
from 19.2 to 25.6%. Perforated packaged
sample showed a little higher increase in TSS
as compared to non-perforated packaged
sample. The reason may be attributed to the
perforations which avail normal respiration to
the sample. The results obtained for the change
in TSS content agree with the data reported by
Kulkarni et al. [18] for changes in TSS content
in bananas during artificial ripening. The
lower total sugars were due to the decrease in
respiration rate of the product under MA
condition. Lower values of TSS indicate
delayed ripening of the fruits in the MA
chamber. Increase in sugars during storage
took place due to the degradation of
polysaccharides into simple sugars as reported
by Naik et al. [19] for tomatoes.
Pulp/Peel Firmness(kgf/mm)
1.29 ± 0.14 0.46 ± 0.05
1.38 ± 0.16 0.22 ± 0.04
1.33 ± 0.15 0.38 ± 0.04
1.75 ± 0.18 0.10 ± 0.06
1.62 ± 0.17 0.18 ± 0.05
for MA-stored sample followed by non-
perforated packaged sample. Maximum rise in
the pulp-to-peel was observed in case of
control sample, i.e., from 1.29 to 1.75. The
effect of various storage treatments on
pulp/peel ratio is tabulated in Table 1). The
results conformed to the data reported earlier
by Kulkarni et al. [18].
Physiological Loss in Weight
The physiological loss in weight (PLW)
increased with the advancement of storage
period. The average PLW can be seen from
Figure 5. Minimum loss in physiological
weight was observed in case of MA-stored
sample (1.07 g) whereas maximum loss in
weight was observed in control sample
(9.20 g) followed by perforated packaged
sample (3.94 g). Maximum weight loss in
unpackaged fruit was due to more metabolic
changes [22]. The lower rate of PLW in
banana, under nitrogen and carbon dioxide
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Research & Reviews: Journal of Food Science & Technology
Volume 3, Issue 1, ISSN: 2278-2249

atmosphere, was due to the slower rate of vapor pressure difference between the fruit
respiration which caused reduction in water surface and the surrounding atmosphere [23].

Fig. 5: Average Physiological Loss in Weight (PLW) for all Storage Treatments.
(T1: Non-perforated package, T2: MA stored, T3: Control, T4: Perforated package)

Firmness Gas Analysis

Firmness of fruit is inversely proportional to
depth of penetration. It was observed that the
retention of firmness was higher in case of
non-perforated package and MA-stored
banana. The forces required for ball probe
penetration to the depth of 5 mm from surface
of food (banana) was highest in case of MA-
stored sample (0.38 kgf/mm) followed by non-
perforated packaged sample (0.22 kgf/mm).
This indicates that the firmness is still retained
in MA stored sample in comparison to all
other treatments. The effect of various storage
treatments on firmness is tabulated in Table 1.
There was a decreasing pattern of O2 gas and
an increasing pattern of CO2 gas within the
MA chamber over the entire storage period
(Figure 6). A gradual decrease in the oxygen
concentration indicates slower rate of
respiration and hence delay in ripening
process. The final gas composition was
12.60% CO2 + 2.98 % O2 at the end of storage
period of banana from the initial gas
composition of 10% CO2 + 8% O2.

Fig. 6: Changes in the CO2 and O2 Concentration over a Period of Nine Days MA Storage.

RRJoFST (2014) 1-10 © STM Journals 2014. All Rights Reserved Page 7
Modified Atmosphere Effect on Shelf-Life of Banana Madan et al.

Shelf-Life compared to non-perforated packaged banana.

The storage life was estimated on the basis of
first signs of decay in fruits. The shelf-life was
highest in case of MA-stored sample as
compared to other storage conditions. At the
end of three days of storage, there were
indications of fungal spoilage in control due to
excessive ripening and decaying at faster rates
whereas the fruits packaged in non-perforated
bag had fewer black spots. The shelf-life of
non-perforated and perforated packaged fruits
was five days and four days respectively. The
reason for lower shelf-life of perforated
packaged banana as compared to non-
perforated packaged banana may be attributed
to the exchange of air through perforations
which accelerated the biochemical changes as
The visual symptoms of microbial spoilage
was absent in MA-stored banana resulting into
a storage life of about thrice of control (nine
days). Earlier reports have suggested
restricting the propagation of in vivo
inoculated fungal cultures in response to
modified atmosphere with low O2 and high
CO2 conditions [24].
Sensory Analysis
Following data were retrieved by conducting
sensory evaluation employing “Ranking Test.”
Scores obtained on the basis of “overall
acceptability” in terms of color, appearance,
firmness and freshness are tabulated in Table
2.

Table 2: Ranking Test Scores for Overall Acceptability of Banana.

Panellists T1 T2 T3 T4

1 2 1 4 3

2 2 1 4 3

3 2 1 4 3

4 2 1 4 3

5 2 1 4 3

6 3 1 4 2

7 1 2 4 3

8 1 2 3 4

9 2 1 4 3

10 2 1 4 3

11 2 1 4 3

12 2 1 4 3

13 2 1 4 3

14 1 2 4 3

Sum 26 17 55 42

Meanz 1.86b 1.21a 3.93d 3.00c

T1: Non-perforated package, T2: MA stored, T3: Control, T4: Perforated package
z
Different letters in the row indicate that means are significantly different at the 5% level
a
Highly significant treatment (p < 0.05).

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Research & Reviews: Journal of Food Science & Technology
Volume 3, Issue 1, ISSN: 2278-2249
Results indicated that all the treatments were
significantly different (p < 0.05) from each
other. Overall acceptability of banana stored in 5.
MA chamber was significantly higher
(p < 0.05) as compared to other storage
treatments. Non-perforated packaged banana
fruit was second most accepted by the
consumers. Consumers disliked extremely the
control sample.
6.
CONCLUSIONS
Banana fruits (var. Robusta), of same maturity
phase, de-handed and stored under modified
atmospheric conditions in MA chamber can be
stored for a longer period of time (nine days) 7.
at ambient temperature without much loss in
quality as compared to its storage under
normal atmospheric conditions (three days) 8.
and also when stored in 202-gage-thick LDPE
perforated (four days) and non-perforated bags
(five days). Non-perforated package was
proved to be more beneficiary as compared to
perforated package. At the end of three days of 9.
storage, there were indications of spoilage in
control due to ripening and decaying at faster
rates whereas the fruits stored under MA 10.
conditions retained firmness, freshness and
greenness. The overall acceptability of banana
stored in MA chamber was significantly higher 11.
(p < 0.05) as compared to other storage
treatments. Hence, it can be concluded that
active modified atmospheric storage, without
the aid of refrigeration, can extend the shelf-
life and maintain the quality of banana fruit. 12.
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