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Chemical Properties and Shelf Life of Banana (musa Sapientum L.) as Influenced by Different Postharvest Treatments

S. A. Zomo
Department of Agriculture Extension (DAE), Dhaka, Bangladesh

S. M. Ismail
Bangladesh Sugar and Food Industries Corporation, Dhaka, Bangladesh

M. Shah Jahan
Department of Horticulture, Faculty of Agriculture, Sher-e-Bangla Agricultural University, Dhaka-1207

K. Kabir
Department of Horticulture, Faculty of Agriculture, Sher-e-Bangla Agricultural University, Dhaka-1207

M. H. Kabir
Department of Horticulture, Faculty of Agriculture, Sher-e-Bangla Agricultural University, Dhaka-1207

Abstract/ Executive Summary:

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 (V_I) 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 (GA₃150 ppm, 30±2ºC) (T₄); benzyl adenine (BA 30 ppm, 15°C) (T₅) and gibberellic acid (GA₃150 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).

Keywords: Banana, Chemical properties, Shelf life, Storage environment

Location: Department of Horticulture and Department of Biochemistry, Bangladesh Agricultural University, Mymensingh.

Start Date: 00-09-2004

End Date: 00-12-2004

Program Area: Postharvest and Agro-processing

Commodity: Banana

Objectives:

To find out the chemical and bio-chemical changes of two banana varieties in response to different post harvest treatments and identify the suitable storage treatments to maintain the quality and
To increase shelf life of banana fruits.

Methodology:

The experiment was conducted at the laboratories of the Department of Horticulture and Department of Biochemistry, Bangladesh Agricultural University, Mymensingh, during September, 2004 to December, 2004. The study consisted of two factors; factor A: varieties, V₁: Amritasagar and V₂: Sabri; factor B: different post harvest treatments,T₀: control (open space, 30±2ºC), T₁: fruits were kept at 30±2ºC in perforated polyethylene bag, T₂: fruits were kept at 30±2ºC in non perforated polyethylene bag , T₃: fruits were treated with benzyl adenine (BA 30 ppm, 30±2ºC), T₄: fruits were treated with gibberellic acid (GA₃ 150 ppm, 30±2ºC), T₅: fruits were treated with benzyl adenine (BA 30 ppm,15ºC), T₆: fruits were treated with gibberellic acid (GA₃ 150 ppm, 15ºC). The experiment was laid out in a Completely Randomized Design (CRD) with three replications. The post harvest treatments were randomly assigned to the selected banana fruits. After the application of treatments, some of the fruits were kept on a brown paper previously placed on the laboratory floor at room temperature (30±2ºC) and others were kept in a refrigerator. Each treatment comprised of eight banana fingers. One banana finger of each treatment was collected at 3, 6, 9 and 12 days of storage for chemical analysis. Titratable acid content was determined. Total sugar content was determined colorimetrically using the anthrone method. Reducing sugar content was determined using the dinitrosalicylic acid method. Non-reducing sugar content was calculated using the following formula: % Non-reducing sugar = Total sugar - Reducing sugar. Total soluble solids (TSS) content of pulp was estimated using Abbe's refractometer. A drop of banana juice squeezed from the fruit pulp was placed on the prism of the refractometer. Percent TSS was obtained from the direct reading of the instrument. The collected data were statistically analyzed following F variance tests. The difference between the pair of means was compared using LSD.

Source of Information: The Agriculturists 12(2): 6-17 (2014) ISSN 2304-7321 (Online), ISSN 1729-5211 (Print), A Scientific Journal of Krishi Foundation

Article Link (Online Journal): http://banglajol.info/index.php/AGRIC/article/view/21725/14931

Funding Source:

Total Budget (Tk.) :

Achievement/Findings:

The chemical properties of banana were greatly influenced by different kinds of post harvest treatments and varieties. The findings indicated that the total soluble solids, sugars (reducing, non-reducing and total sugar) and pulp pH of fruits increased during the storage treatments. The increasing trend was slower both in GA₃ + 15°C and BA + 15°C treated bananas. At the same time titratable acidity decreased but that was not rapid in fruits treated with GA₃ kept at 15°C. Among the treatments, GA₃ + 15°C appeared to be more suitable for extending the shelf life as well as other desirable quality attributes of harvested banana fruits.

Knowledge Management: Journal