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Effects of Variety and Postharvest Treatments on Shelf Life and Quality of Banana

H. Akter
Department of Horticulture, Bangladesh Agricultural University, Mymensingh,

M. K. Hassan
Department of Horticulture, Bangladesh Agricultural University, Mymensingh,

M. G. Rabbani
Department of Horticulture, Bangladesh Agricultural University, Mymensingh,

A. A. Mahmud
TREAK Resources Urea-Zinc Bangladesh, International Fertilizer Development Center (IFDC),Bangladesh.

Abstract/ Executive Summary:

Banana is considered a short life commodity. Extended storage of bananas can be accomplished when ripening is not induced by a large ethylene exposure. Extension of shelf life banana would be possible by applying different promising postharvest treatments. The present study attempts to investigate the effect, of different postharvest treatments namely modified atmosphere with or without ethylene scavenging chemical (KMnO₄), cooling, low temperature and hot water treatment on shelf life and quality of 3 commercially important bananas namely Sabri, Champa and Amritasagar. The two-factor experiment was laid out in completely randomized design with three replications. Sabri, Champa and Amritasagar showed significant differences in time periods to reach successive stages of ripening. Longer period was required to reach ripening stages in variety Sabri than those of Champa and Amritasagar. Postharvest treatments and varieties were found to exhibit significant variation in total soluble solids (TSS) content during storage. The variety Sabri had the highest TSS content than that of Champa and Amritasagar. An increasing trend in TSS contents was observed in all varieties at all stages of ripening. The disease severity and disease incidence wer e greatly influenced by postharvest treatments and varieties during ripening and storage. All the treatments exhibited significant effects in relation to disease incidence. Modified atmosphere packaging with ethylene scavenger (KMnO4) and storage of banana at 15⁰C resulted in reduced disease. Disease incidence was the lowest in Sabri variety than that of Champa and Amritasagar. Different postharvest treatments and varieties showed highly significant variation on shelf life. Results showed that the shelf lives of bananas of the variety Sabri, Amritasagar and Champa were 10.81, 9.00 and 10.11 days, respectively. Sabri had the longest shelf life (16.25 days) than two other varieties. Postharvest treatments exerted significant effects to extend shelf life of bananas. The longest shelf life of 15.58 days was observed in bananas held at 15⁰c temperature. Significant extensions of shelf life were also recorded in fruits held in plastic bags with or without KMnO₄. Combinedly, the longest shelf life was found in fruits of Sabri variety at 15⁰C. Considering the findings it may be concluded that significant variation existed due to the effects of different varieties and postharvest treatments in respect of prolongation of shelf life and other quality parameters of banana. The she lf life of banana could be extended up to 15.58 days in low storage temperature (15⁰C) and up to 10.91 days in modified atmosphere packaging with KMnO₄. The longer shelf lives of banana with the above mentioned treatments might be related to the slower changes in physico-chemical compositions.

Keywords: Banana, Different varieties, Postharvest treatments

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

Start Date: 00-11-2011

End Date: 00-06-2012

Program Area: Postharvest and Agro-processing

Commodity: Banana

Objectives:

1. To investigate the effects of variety on shelf life and quality of banana, 2. To assess the shelf life of banana under different storage conditions, 3. To study the physico-chemical changes during storage and ripening, and 4. To find out the suitable storage methods to prolong shelf life of banana without deteriorating fruit quality.

Methodology:

Mature green bananas of more or less uniform size, shape and color were selected. A total of one hundred ninety two tots of each variety were selected for conducting the experiment. The skins of banana were cleaned with the help of soft tissue paper just before setting. The bananas were harvested for the same plantation to avoid variation in experimental fruits. The experiment consists of two factors as follows: Factor A: Variety, V₁- Sabri, V₂- Champa, V₃- Amritasagar, Factor B: Postharvest treatments, T₁: Control, T₂: Cooling for field heat removal at 5⁰C for 30 minutes, T₃: Cooling for field heat removal at 10⁰C for 30 minutes, T₄: Low temperature storage at 15⁰C, T₅: Hot water treatment at 50⁰ C for 5 minutes, T₆: Modified atmospheric packaging without perforations, T₇: Modified atmospheric packaging with perforations, and T₈: Modified atmospheric packaging with ethylene scavenger, KMnO4. Shelf life of banana fruits as influenced by different postharvest treatment was calculated by counting the days required to ripe fully as to retaining optimum marketing and eating qualities. The collected data on various parameters were statistically analyzed using MSTST C program. The means for all the treatments were calculated and analysis of variances (ANOVA) for all the parameters was performed by F-test. The significance of difference between the pairs of means was compared by least significant difference (LSD) test at the 1 % and 5% levels of probability

Source of Information: J. Environ. Sci. & Natural Resources, 6(2): 163 -175, 2013; ISSN 1999-7361

Article Link (Online Journal):

Funding Source:

Total Budget (Tk.) :

Achievement/Findings:

Postharvest treatments and varieties caused significant variation in total soluble solids (TSS) content during storage. The highest total soluble solids contents (26.29%) was found in Sabri at the 9th day of storage and the lowest total soluble solids contents (12.22%) was found in Amritasagar at the 3rd day of storage. The maximum value of TSS (27.11% Brix.) was observed at the 6th day of storage under control condition. The variety Sabri had higher TSS content than that of Champa and Amritasagar. An increasing trend in TSS content was observed in all varieties at all ripening stages.

Knowledge Management: Journal