The Development of Ethylene-Adsorbing Active Packaging to Extend the Shelf Life of Cavendish Banana

¹ Department of Agroindustrial Technology, Faculty of Agricultural Technology and Engineering, Bogor Agricultural University (IPB University), 2nd Floor FATETA Building, IPB Darmaga Campus, Bogor, West Java Province 16680, Indonesia
² Department of Food Sciences and Technology, Faculty of Engineering and Agro-Industry, Maejo University, Phrao Road, Nong Han Sub District, San Sai District, Chiang Mai Province 50290, Thailand

^* Corresponding author: rardniyom@gmail.com

Abstract

Bananas are climacteric fruits that exhibit high respiration rates and ethylene production after harvest, resulting in a relatively short shelf life. To address this issue, active packaging technology can be applied to maintain the freshness of bananas during storage and distribution. This objective of the study was to develop ethylene-adsorbing active packaging to slow down the ripening of Cavendish bananas and extend their shelf life. The adsorbent material was composed of potassium permanganate (KMnO₄) and activated charcoal. Three grams of absorber were then sealed in a litho paper sachet and applied to the carton box of bananas. The fruit quality was evaluated based on the peel colour using the oHue value. The findings indicated that ethylene-adsorbing active packaging, formulated as a pouch using litho paper, significantly enhanced the preservation of Cavendish banana quality and prolonged its shelf life relative to the control group. Specifically, the control maintained at a storage temperature of 25–28°C exhibited a shelf life of three days, whereas optimal storage at 14–16°C with active sachet could extend the shelf life approximately five to six days.