<![CDATA[The aim of this research was to determine the effect of etanol vapor on the quality and the shelf life of Barangan Banana. Three different volumes of ethanol, namely 0 ml, 3 ml and 6 ml, were trapped in the 5 gram carrageenan placed in the tea sachets. The sachet was then put on the basal of styrofoam tray on which 3 fruits were placed and then wraped by streching film LDPE. Control fruits or un-treated fruits were also provided as comparison. The result showed that the ethanol vapor treatments significantly reduced the intensity of spoilage, the change color of fruit surface, vitamin C and total acidity compared to the control fruits. The ethanol vapor was also able to give better preferences of panelists on the color and flavor of the aril, as well as the overall performances of the fruits compared to the controls. Of the various ethanoltreatments, the shelf life of the 15th day with 6 ml of ethanol per package creates the best vapor to inhibit the rate of damage, change quality, and increase liking for panelists.]]>
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