Abstract
Subatmospheric pressure slowed down the rate of ripening processes in banana fruit, thus prolonging their storage life. This effect was inversely related to the pressure; fruit stored at 760 mmHg ripened after 30 days while at 150 or 80mmHg the fruit remained unripe for 120 days. No injuries that could be attributed to the subatmospheric pressure were observed, and the ripe fruit exhibited very good texture, aroma and taste. A combination of 150 mmHg and one air exchange every 2h was found to create beneficial conditions for high quality banana fruit storage up to 120 days. A possible mode of action of the reduced atmospheric pressure on the prolongation of banana storage life is discussed.
