This research is conducted to determine if the shelf life of bananas
increases when it is stored in closed polystyrene containers and placed in
refrigerated camera with cool temperatures. Bananas were acquired when they
were in greenness rates 1, 2, 3 and 4. In the refrigerator it is applied
temperatures of 10℃ - 12℃. By each maturity index (1, 2, 3 and 4), the fruits were packaged in
four containers (repeats), which were opened every five days to observe signs
of sensory maturity. The response variables were the color, strength, taste and
soluble solids. When bananas with maturity index 1 were stored in polystyrene
containers closed, their shelf life was 21 days until the maturity index four
showed, the shelf life of those ones with index 2 was 12 days until the
maturity index 4 showed, but control who were confined in the bottom tray of
the refrigerator were badly damaged. In bananas with maturity index 3, the
maturity index 4 was expressed five days later, while in control they observed
signs of sensory maturity; however, through touch, manual pressure and sense of
taste, it was felt that the firmness and taste of the flesh of control fruits
was similar to those that they had packaged in polystyrene containers. The
soluble solids increased from one to four, but diminished when they appeared
sensory symptoms.