Method for packaging bananas for ripening
View Patent ↗A method for storing respiring produce, particularly bananas, during ripening is disclosed. The method allows bananas to remain in the ripened condition for an extended period of time while, at the same time, having improved sweetness and taste characteristics. In addition, the method does not require separate handling and repackaging of the bananas between the starting of the ripening process and storage/shipment of the bananas. In this method, ripening is initiated by inserting additional gas into the banana package, such that the gas medium comprises from about 2.0% to about 5.0% oxygen, from about 5.0% to about 15.0% carbon dioxide, from about 0.8% to about 1.5% ethylene, the remainder of the gas medium being predominantly nitrogen, for a period of from about 0.5 to about 5 seconds. The composition of the gas medium in the package is then adjusted such that the gas medium has a ratio of oxygen to carbon dioxide which meets the following conditions: (20.94−B)/C=from about 1.8 to about 3.8; wherein B is the percentage of oxygen in the gas medium, C is the percentage of carbon dioxide in the gas medium, and, further, wherein the percentage of oxygen in the gas medium is from about 1.0 to about 6.0, and the percentage of carbon dioxide in the gas medium is from about 3.0 to about 10.0.
1. A method for extending the ripening period and ripe shelf-life of bananas, said bananas contained in a package which contains from about 0.1 to about 40 pounds of bananas, and which additionally contains a gas medium comprising oxygen and carbon dioxide, said method comprising the steps of:
(a) activating ripening of the bananas by inserting additional gas into the gas medium such that said gas medium comprises from about 2.0% to about 5.5% (by weight) oxygen, from about 5.0% to about 15.0% (by weight) carbon dioxide, and from about 0.8% to about 1.5% (by weight) ethylene, the remainder of the gas medium being predominantly nitrogen; and
(b) subsequently adjusting the composition of the gas medium such that the gas medium has a ratio of oxygen to carbon dioxide which meets the following conditions:
PR=(20.94−B)/C=from about 1.8 to about 3.8,
wherein B is the percentage (by weight) of oxygen in the gas medium, and
C is the percentage of carbon dioxide in the gas medium and further,
wherein the percentage (by weight) of oxygen in the gas medium is from about 1.0 to about 6.0, and the percentage of carbon dioxide in the gas medium is from about 3.0 to about 10.0 and wherein the composition of the gas medium in step (b) is maintained by a selectively gas-permeable membrane which is incorporated into the package containing a non permeable portion wherein the ratio of the area of the selectively gas-permeable membrane to the area of the non-gas permeable portions of the package is from about 5*10 −4 to about 5*10 −2 .
2. The method according to claim 1 which allows bananas which have achieved a color grade of 5 to be further stored for at least 7 more days without becoming over-ripe.
3. The method according to claim 1 wherein the PR in step (b) is from about 2 to about 3.4.
4. The method according to claim 1 wherein the ratio of the area of the selectively gas-permeable portions to the area of the non-gas-permeable portions of the package is from about 5*10 −4 to about 2*10 −3 .
5. The method according to claim 1 wherein step (a) is carried out for a period of time from about 0.5 to about 5 seconds.
6. The method according to claim 1 wherein the package contains a single banana.
7. The method according to claim 1 wherein the package is sealed after the completion of step (a).
8. The method according to claim 1 comprising the additional step:
(c) making available for retail sale said bananas in said package.
9. The method according to claim 6 comprising the additional step:
(c) making available for retail sale said banana in said package.