Postharvest storage of Giant Cavendish bananas using ethylene oxide and sulphur dioxide

The potential of ethylene oxide (EO) and sulphur dioxide (SO₂) to prevent ethylene‐stimulated fruit ripening was assessed using Giant Cavendish bananas. Studies were carried out in a cold room at 15 °C and terminated after 6 weeks. Product quality was assessed via visual observations and physiological assessments. Fruits were exposed to EO concentrations in the range 0–400 ppm for 12 h followed by storage in regular atmosphere (RA). Results showed that EO delayed ripening at 50 and 100 ppm for single exposure and at 50 and 200 ppm for repeated exposure. Treatment with 2 and 8 µg kg^?1 SO₂ was efficient in extending the shelf life of bananas for 4 weeks in RA and for 6 weeks under controlled atmosphere (CA). SO₂ preserved the quality of bananas and reduced the incidence of fungal infections during storage; however, a concentration of 15 µg kg^?1 shortened the shelf life. Fruits treated with low concentrations of EO and SO₂ had harvest‐fresh appearance, good colour, minimum mould and excellent marketability compared with controls and store‐bought references. EO and SO₂ are not approved for use on fresh fruits, with the exception of the use of SO₂ on grapes and citrus fruits. © 2003 Society of Chemical Industry