User:Joseph Meisenhelder

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Discoverer of the process used to refrigerate bananas successfully.

The process involves placing bananas in a plastic bag, pushing out the air, and then sealing it. The storage time can be extended several times more than if they are left at room temperature.

Joseph has removed a sample after two weeks of cold storage with the equivalent of only about two or three days of room temperature aging. This discovery has the potential of revolutionizing the banana's place in the world.

He believes the method works by preventing oxygen from interacting with the fruit, preventing degradation of the flavor and color.

Please give the scientific references for the suggestions.

It has been widely published that the presence of Carbon Dioxide prevents the ageing of bananas.The Oxygen content in the bags has little effect! The effect is due to Carbon Dioxide preventing,for a time,the action of ethylene which is the proven ripening agent of bananas. The addition of an ethylene absorbent(Potassium Permanganate on an inert carrier) further extends the storage life at a range of temperatures. References:- 1 Scott, KJ, McGlasson WB and Roberts EA (1970) Potassium Permanganate as an Ethylene Absorbent in Polyethylene Bags to Delay the Ripening of Bananas During Storage. Australian Journal of Experimental Agriculture and Animal Husbandry 110, 237-240.

2 Scott KJ, Blake, JR, Strachan n, G Tugwell, BL and McGlasson WB (1971) Transport of Bananas at Ambient Temperatures using Polyethylene Bags. Tropical cha Agriculture (Trinidad ) 48, 163-165.

3 Scott, KJ and Gandanegara, S (1974) Effect of Temperature on the Storage Life of bananas Held in Polyethylene Bags with an Ethylene Absorbent. Tropical Agriculture (Trinidad ) 51,23-26.

Kevin Joseph Scott 101 02:30, 24 September 2007 (UTC)

I have heard of the ethylene effect. Yet, it does not explain to me the excessive blackening of the skin and in severe cases, the fruit. My conclusion was that the fruit is being oxidized. That could explain the awful flavor in bad cases of blackening.

I have been successfully extending the keep time of my market bought bananas to about three weeks in the refrigerator just by closing the bag tightly against the air and by removing as much of it beforehand as possible. I have been using just common food grade plastic bags and nothing else at all for nine months now. I am still very happy with the keep-time extension. Though it is limited in preservation ability, my method is practically free of monetary cost. It is also quite easy to do.
— Joseph Meisenhelder (talk) 23:48, 26 January 2008 (UTC)