Due to shorter shelf life and inadequate postharvest facilities, every year a huge loss of banana occurs in Bangladesh. An effective postharvest practice can reduce the spoilage rate as well as can extend the shelf life of banana. In this context, this current study was conducted to assess the effect of banana peel extract (BPE) on shelf life and quality characteristics of ripe banana (cultivar: sagar). Four types of ripe banana samples were prepared and were assessed to find the changes of different physico-chemical parameters like weight loss, color, flavor, firmness, total soluble solid (TSS), pH and spoilage rate. Storage study showed that shelf life of banana can be extended around 2-3 days by spraying BPE on the outer surface of ripe banana. Bananas without treatment were completely spoiled on the fifth day of storage whereas 31.25, 50.00 and 69.23% samples were spoiled on that day in case of bananas treated with BPE of 80% ethanol, distilled water and acetone respectively. The best retention of color, flavor and texture was found for samples treated with BPE of 80% ethanol. Finally, this study revealed that banana peel can be used as a potential source to preserve banana with extended shelf stability

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The aim of this work was to optimize the extraction of antioxidative phenolic compounds from freeze-dried pulp, peel, and seed of Burmese grape using response surface methodology (RSM) with the target to maximize TPC, DPPH, and FRAP. Solvent (ethanol) concentration (%), temperature (°C), and time (min) were taken as independent variables by factorial screening for the extraction procedure. After extraction, the antioxidant activity of all samples was determined employing 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical scavenging activity, total phenolic compounds (TPCs), and ferric reducing antioxidant power (FRAP) assay. The experiment's optimum conditions were 80% solvent concentration, 69.01 °C temperature, and 30 min for pulp. The optimum extraction conditions were found at 80 °C for 29.39-min incubation time using 52.12% concentrated solvent for seed. For peel, the solvent concentration of 41.62% was found optimum when the temperature of 50 °C and 30-min incubation time were used. The actual values of TPC, FRAP, and DPPH for freeze-dried pulp, peel, and seed extracts were close to the predicted values, which confirms the models' validity. The analysis of variance (ANOVA) showed that the models were significant for TPC, DPPH, and FRAP values of peel, pulp, and seed at different levels (p < 0.001 to p < 0.05). The composite desirability of pulp, seed, and peel were 0.94, 0.98, and 0.85, respectively, which suggests that the developed model could be effectively used for antioxidants' extraction from freeze-dried pulp, peel, and seed of Burmese grape.

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