Wine Science publications

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Browsing Wine Science publications by Author "Bagnato, A."

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    Effect of post-ripening nitrogen atmosphere storage on banana shelf life, visual appearance and aroma
    (Elsevier Science BV, 2002) Klieber, A.; Bagnato, A.; Barrett, R.; Sedgley, M.
    Bananas (Musa acuminata Colla, Cavendish cv. ‘Williams’) were stored in nitrogen at 22 °C for 6, 12 and 24 h at a more green than yellow (stage 3) or more yellow than green (stage 4) ripening stage. Shelf life in nitrogen at 22 °C, that is the time taken from a more yellow than green colour stage 4 to yellow with slight brown flecking stage 7, was not extended when compared to air-stored bananas. However, areas of brown discolouration appeared on bananas placed in nitrogen-storage. The aroma of ripe bananas was assessed with a mass spectrometry-based chemical nose. Bananas stored in nitrogen generally had a riper aroma profile compared with air-storage. An ion with a mass to charge ratio of 61 was strongly associated with nitrogen-treated bananas; this ion is a decomposition product of a known banana aroma compound, ethyl acetate that produces an over-ripe banana note. An ion with a mass to charge ratio of 55 was associated with air-stored bananas; this ion is a decomposition product of ripe bananas (3-methylbutyl ester and 1-butanol). Post-climacteric nitrogen storage is not a suitable method for increasing shelf life, as it causes skin browning.
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    Optimising ripening temperatures of Cavendish bananas var. 'Williams' harvested throughout the year in Queensland, Australia
    (C S I R O Publishing, 2002) Bagnato, A.; Klieber, A.; Barrett, R.; Sedgley, M.
    Varying banana ripening temperatures were examined throughout the year to ensure optimum quality and shelf life of commercially ripened fruit in Australia. Cavendish bananas (var. 'Williams') were harvested throughout the year 2000 and were ripened at 14, 16, 18 and 20°C with 300 μL/L ethylene on 2 consecutive days until fruit were more yellow than green and then subsequently stored at 22°C until the end of the experiment. Ripening bananas at 14 and 16°C extended shelf life by up to 50 and 32%, respectively. However, ripening bananas at 14 and 16°C did increase peel discolouration, especially on bananas chilled in the field in winter. Bananas ripened at 18 or 20°C throughout the year had an average shelf life of 6 days and consistently lower peel discolouration. Therefore, ripening at 18 or 20°C throughout the year results in a better visual appearance of the fruit, which is essential for consumers.