Banana leaf as packaging of lulo for different storage temperatures and the effects on postharvest characteristics

Abstract

In Colombia, the small and médium farmers are responsible for the production of nearly 45.000 t yr-1 of lulo (Solanum quitoense). However adequate and easy techniques for postharvest handling are not often available to be implemented by this sector of the producers. This research aimed to study banana (Musa paradisiaca) leaf as primary packaging to minimize the loss of quality of lulo stored at different temperatures. Chemical and physiological quality parameters were considered in the analysis of the maturation process. Loss weight, color changes in CIELAB coordinates, total titratable acidity (TTA), Young's modulus and firmness were measured to represent the fruit quality. Use of banana leaf as primary package show that weight losses and the color changes result of the ripening process were decreased. The color changes of lulo skin were significantly affected by storage temperature. To avoid changes in TTA, mechanical damage is not recommended. When the lulo fruits were packed with banana leaves, the Young's modulus and firmness values was higher. The results of this research allow the comparison of quality of lulo in the packaging proposal and the results of others researchers who use conventionally packaging like wood crates and carton packaging. The proposal packaging configuration (lulos packed with banana leaf in plastic crates of 80x60x20 cm) is an easy alternative to get and preserve the quality of lulo fruits for a longer storage time.

Banana and its by‐products: A comprehensive review on its nutritional composition and pharmacological benefits

“…Banana leaves were employed as crucial packaging to prevent lulo fruit from losing quality and firmness during storage period. This study suggested that the banana leaves can be used to maintain the consistency of the fruit over an extended period of storage by reducing weight losses and color changes (Forero‐Cabrera et al, 2017).…”

Banana plant as a source of valuable antimicrobial compounds and its current applications in the food sector

“…Furthermore, the leaves are often used as wrappers for cooking dishes, including those that may be steamed, roasted, deep-fried, or grilled, in which the filling ingredients are shielded from flame-burning while still adding the flavor of the leaves (Kora, 2019). Forero-Cabrera et al (2017) used banana leaves as critical packaging to reduce the loss of quality, particularly firmness, of lulo fruit stored at different temperatures. The weight losses and color changes caused by the ripening process were reduced, indicating that this banana by-product can be used to preserve the consistency of this fruit over a long storage period.…”

Aspectos de la fisiología y el cultivo del lulo (Solanum quitoense LAM.) en Colombia: una revisión

“…Es necesario garantizar un buen manejo poscosecha que permita la conservación de la calidad de los frutos obtenida en condiciones de campo, con el fin de disminuir las pérdidas durante el almacenamiento y comercialización, ya que estas son muy altas y llegan a alcanzar valores que oscilan entre 10 % y 30 % de la producción (Forero-Cabrera et al, 2017). Los frutos de lulo se clasifican como climatéricos, por lo tanto, una vez son separados de la planta continúan los procesos inherentes a la maduración en condiciones favorables durante la etapa posterior a la cosecha.…”