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Shelf Life Extension of Banana (musa Sapientum) by Gamma Radiation

W. Zaman
Fruits and Food Processing and Preservation Research Division, BCSIR Laboratories, Rajshahi, Bangladesh

D. Paul
Department of Applied Nutrition & Food Technology, Islamic University, Kushtia, Bangladesh.

K. Alam
Food Technology Division, Institute of Food and Radiation Biology, Bangladesh Atomic Energy Research Establishment, Savi:." Dhaka, Bangladesh.

M. lbrahlm
Fruits and Food Processing and Preservation Research Division, BCSIR Laboratories, Rajshahi, Bangladesh

Parvez Hassan
Institute of Biological Sciences, University of Rajshahi, Rajshahi-6205, Bangladesh.

Abstract/ Executive Summary:

The effect of gamma radiation on the shelf life extension of Bananas was studied. Bananas were treated with three gamma radiation doses of 0.30k Gy; 0.40k Gy and 0.50k Gy for 5 mins respectively and stored in a dry place under room conditions (25±2°C/ 80± 5% RH). The physical conditions of the radiation treated and control bananas were observed at every 2 days interval for their organoleptic properties till spoilage. The control bananas ripened within 6 days while the gamma irradiated bananas ripened within 26 days, indicating that the shelf life of banana was extended by 20 days thereby delaying banana ripening. The nutrient contents as well as some important physico-chemical parameters of the irradiated Bananas and the control Bananas were analyzed quantitatively at an interval of 2-4 days throughout the experimental period. A minor decrease in the ascorbic acid content was the only adverse effects observed in irradiated bananas and no other major changes occurred in nutritional and organoleptic qualities and the chemical constituents of banana is maintained. A taste-testing panel of 16 panelists determined the acceptability of the fruit. The scores given by the panelists were statistically analyzed and the treated bananas were found to be acceptable up to 26 days at room temperature whereas in the case of control the fruits were spoiled within 6 days. Thus, radiation can be used for the shelf life extension of Bananas and is not harmful for health.

Keywords: Banana, Gamma-irradiation, Shelf life extension.

Location: Gonok Bari, Savar, Dhaka, Bangladesh

Start Date:

End Date:

Program Area: Postharvest and Agro-processing

Commodity: Banana

Objectives:

To evaluate the effectiveness of Gamma radiation on extending the shelf life of banana under the agro-climatic conditions of Bangladesh.

Methodology:

Mature green Bananas (Musa sapientum) were collected from the local market of Gonok Bari, Savar, Dhaka, Bangladesh. After radiation treatments, the fruits were stored in a dry place under room conditions (25±2°C/80± 5% RH). Evaluations were carried out on the physical conditions like ripening, shelf lives, sensory evaluation for color, flavor and overall acceptability of the treated and control bananas. Bananas were also observed at every 2 days interval for their organoleptic properties till spoilage. Taste-testing panel consisting of 16 panelists did sensory evaluations of experimental Bananas. They were asked to evaluate color, flavor and overall acceptability a scoring rate on a 9-point hedonic scale. Where, 9 = Excellent, 8 = very good, 6 = acceptable and 4 = poor. The preference differences were evaluated by statistical analysis of the data for variance. The nutrient contents as well as some important physico-chemical parameters of the radiation treated and control Bananas were analyzed quantitatively at an interval of 2-4 days throughout the experimental period. Moisture content was determined by the conventional procedure. Vitamin C was estimated by the visual titration method using 2, 6, di-chlorophenol indophenol dye. Total sugars and reducing sugars were determined from the detailed procedures as described in Lane- Eynon method. Fat content also was estimated by Soxhlet's Fat Extractor Apparatus. pH was measured using a digital pH meter. Acidity was determined by titration method and the results expressed as percentage of citric acid. Protein content was estimated by Micro-Kjeldahl method.

Source of Information: Journal of Bio- Science. Vol. 15, pp: 47-53, ISSN 1023-8654, 2007

Article Link (Online Journal):

Funding Source:

1.

Budget:

Total Budget (Tk.) :

Achievement/Findings:

In the present study, it was observed that there were no remarkable changes in protein content throughout the storage period and slight variation of protein content was observed at room temperature and protein content varied from 1.1-1.3 %. In conclusion, Bananas irradiated at 0.3kGy, O.4kGy and 0.5kGy doses extended the shelf life of banana by 20 days thereby delaying banana ripening. A minor decrease in the ascorbic acid content was the only adverse effects observed in irradiated bananas and no major changes occur in nutritional and organoleptic qualities and the chemical constituents of banana is maintained. Radiation does not produce any detectable change in aroma, taste of flavour and is safe for human consumption. Thus, Gamma radiation can be used to extend the shelf life of bananas under the agro-climatic conditions of Bangladesh and is not harmful for human health.

Knowledge Management: Journal