Effect of Controlled Atmosphere on the Postharvest Quality of Banana Fruit 'Kluai Kai'

Banana (Musa AA Group, 'Kluai Kai') has short life storage due to fast turning yellow then browning and softening after harvesting. The effects of exposure to controlled atmosphere condition on the quality of bananas were determined. Banana were exposed at 5% O-2, 10% O-2, 5% CO2 and 10% CO2 storage at 13 degrees C. Bananas were treated with 5% O-2, 10% O-2 had storage life for 40 and 35 days respectively. While as 5%, 10% CO2 treatment had storage life for 40 days and non-treated had storage life for 30 days. At 10% CO2 delayed turning yellow following by 5% CO2, 5% and 10% O-2, respectively. Firmness was decreased in response to 10% CO2 by maintaining firmness than other treatments. Colour L value tends to increase in association with turning yellow of bananas during storage. A 10% CO2 treatment was extremely effectively in delaying of turning yellow of banana and also decreasing of hue value.