Analysis of the influence of storage and processing parameters on banana quality indicators

Abstract

Research Background
One of the most nutritious and healthy fruits are bananas. They are grown in almost all tropical countries of the world. Of all the cultivated crops, bananas are ranked 4th in the world after wheat, rice and corn. At the same time, in some countries bananas are one of the main sources of food. Our country ranks 4th in the world in terms of banana imports. Over the past 20 years, the consumption of bananas in Russia has increased by about 2 times. Bananas occupy the largest share among all imported fruits. The largest share of bananas (almost 99%) is imported from Ecuador, and about 1% comes from other countries: Costa Rica, Mexico, Guatemala, Colombia, etc. The banana consumption market in Russia increases in winter and decreases in summer. The study of the influence of the method of storing bananas on their quality indicators and safety is one of the urgent tasks, since it allows to extend their shelf life.
Gap to be filled in existing knowledge and purpose of the study:
The aim of the study was to analyze the influence of the storage method on the quality indicators of bananas. The novelty of the work lies in the fact that the methods of storing bananas in a controlled gas environment with a selected optimal composition and in dried form were investigated.
Materials and methods of research:
The objects of the study were bananas of the Prima Donna brand, harvested in 2022. In total, 4 storage methods were chosen: at a temperature of 18°C; at a temperature of 6°C; in a controlled atmosphere (CGM) at a temperature of 18°C; dried at 18°C. The controlled atmosphere contained 6% O2 and 5% CO2. For drying, bananas were cut into plates, 10 mm thick. Drying was carried out by the convective method until a moisture content of 5% was reached. The drying temperature in different samples was 40, 50 and 60°C. The organoleptic assessment of fresh bananas was carried out by assessing 4 indicators: appearance, taste, smell, degree of maturity. Each of the indicators was evaluated on a 5-point scale.
Results and their application:
As a result of the work carried out, the influence of the storage method on the safety and quality characteristics of bananas was investigated. It has been established that the use of a controlled gas environment allows to some extent to increase the shelf life of fresh bananas, which is reflected in the improvement of organoleptic characteristics. It is advisable to dry bananas at a temperature of 40°C - in this case, low losses of biologically valuable components are observed. Dried bananas are recommended to be stored no more than 12 months. They can be used for the production of semi-finished confectionery, bakery products, dairy drinks and other products.