Chemical Properties and Shelf Life of Banana (<i>Musa sapientum</i> L.) as Influenced by Different Postharvest Treatments

Abstract

An experiment was conducted to evaluate the changes in the chemical properties of banana fruits and their shelf life as influenced by different postharvest treatments. There were two varieties viz. Amritasagar (VI) and Sabri (V2) and seven storage treatments viz.: control (open space, 30±2ºC) (T0); perforated polyethylene, 30±2ºC (T1); non-perforated polyethylene, 30±2ºC (T2); benzyl adenine (BA 30 ppm, 30±2ºC) (T3); gibberellic acid (GA3 150 ppm, 30±2ºC) (T4); benzyl adenine (BA 30 ppm, 15°C ) (T5) and gibberellic acid (GA3 150 ppm, 15°C) (T6). A factorial experiment was laid out in the Completely Randomized Design (CRD) with three replications. Data were recorded on titratable acid content, total sugar content, reducing sugar content, non-reducing sugar content, total soluble solids and pulp pH. Among the chemical parameters, total soluble solids (TSS) and pH of pulp increased while titratable acidity decreased during storage in all the treated and untreated banana fruits. Among the treatments gibberellic acid (GA3 150 ppm, 15°C) treatment exhibited the best storage performance. The treatment combinations of Sabri with gibberellic acid (GA3 150 ppm, 15°C) showed the longest shelf life (16.25 days), whereas the lowest shelf life was in Amritasagar with control (open space, 30±2ºC) treatment combination (6.78 days).The Agriculturists 2014; 12(2) 06-17

Evaluation of pullulan‐based edible active coating methods onRastaliandChakkarakelibananas and their shelf‐life extension parameters studies

“…The most striking chemical changes occurred during the postharvest ripening of banana fruits were because of starch hydrolysis and accumulation of sugars. The observed increment in SSC during ripening of fruits and decrease after attaining peak levels followed natural fruit ripening and senescence processes that have also been displayed in related traits including color change and fruit marketability which are typical of postharvest change in climacteric fruit (Bai, Huang, & Jiang, ; Kittur et al, ; Zomo et al, ). Highly significant variations were seen in the TSC between the two varieties ( Rastali and Chakkarakeli ) at different days of storage (Figure (right)e,f).…”

“…The degreening of all fruits was due to the degradation of chlorophyll, by the enzyme chlorophyllase, contributing to an increase in the other pigments such as carotene and xanthophyll. The coated bananas with both formulations showed a slight change in color due to the higher protection against moisture and the decline in the respiration rate of the bananas, resulting in a slower change in chlorophyll, indicating a reduction in the aging of the bananas (Zomo, Ismail, Jahan, Kabir, & Kabir, ). Subsequently, the result could show that coating bananas with unplasticized and plasticized composite (pullulan + calcium chloride + citric acid in lemon juice) coatings could prolong their shelf life by 20 days in contrast with uncoated bananas.…”

“…On 20th day of storage the ascorbic acid content of Rastali banana fruit placed in control group decreased from 35.02 to 13.12 mg/100 gfw, while fruits treated with T1, T2, T3 reduced to 16.27, 16.34, 16.77 4 mg/100 gfw, respectively, and Chakkarakeli (AAB group) banana fruits' vitamin C content was decreased from 34.89 to 12.23 (control), in T1, T2, T3 samples to 16.33, 16.43, 16.66 mg/100 gfw, respectively. There was a progressive decline in ascorbic acid content up to the end of shelf life (Amin & Hossain, ; Zomo et al, ). The decrease in ascorbic acid on prolonged storage might be mainly due to rapid conversion of l ‐ascorbic acid into dehydro‐ascorbic acid in the presence of enzyme ascorbinase.…”

“…The RSC of the two varieties ( Rastali and Chakkarakeli ) at different days of storage were shown in Figure (right)g,h. Rapid increment in the total and reducing sugar as well as a rapid decrease in sugar contents of control fruit could be due to faster ripening process which converts starch into sugar, while the slower rate in the rest of the treatments could be because of the treatments in delaying the ripening process (Thakur et al, ; Zomo et al, ). Rapid increment in the RSC was due to enzymatic conversion of starch to reducing sugar.…”

“…A critical contrast was observed in the Vitamin C (ascorbic acid) content of Rastali and Chakkarakeli (AAB group) banana fruits receiving different postharvest treatments except on 0th day (Figure 3(left) spectively. There was a progressive decline in ascorbic acid content up to the end of shelf life (Amin & Hossain, 2012;Zomo et al, 2014). The decrease in ascorbic acid on prolonged storage might be mainly due to rapid conversion of l-ascorbic acid into dehydro-ascorbic acid in the presence of enzyme ascorbinase.…”