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Effect of Post Harvest Treatment on Weight Loss and Shelf Life of Banana During Storage

N. Amin
Department of Horticulture, Bangladesh Agricultural University, Mymensingh

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

M. Nasrin
HZR Degree College, Netrokona

R. Ashrafi
Soil Science Division, Bangladesh Institute Nuclear Agriculture, Mymensingh

S. Bilkis
Sylhet Agricultural University,

Abstract/ Executive Summary:

A study was conducted at the laboratory of the Department of Horticulture, Bangladesh Agricultural University, Mymensingh during the period from August 2006 to January 2007 to evaluate the effect of post harvest treatments on weight loss and shelf life of banana varieties (Sabri, Champa and Mehersagar). Post harvest treatments included were control, hot water (52±2°C), tilt (0.2%), unperforated polythene bag with or without KMnO4, perforated polythene bag with or without KMnO₄, low temperature(12±2°C). The two-factor experiment was laid out in completely randomized design with three replications. Data revealed that the difference in total weight loss among three varieties and different post harvest treatments were significant at different days of storage. Total weight loss was the highest in Champa (16.89%) than Sabri (15.67%), and Mehersagar (10.13%). At the 12thday of storage, low temperature (12±2°C) treated bananas were found to exhibit the least (4.23%) weight loss as compared to control (21.62%). Shelf life of banana was significantly affected by varieties and also by the post harvest treatments. It was the longest in Mehersagar (18.36 days) than Champa (16.46 days) and Sabri (15.26 days). The longest (36.66 days) and the shortest shelf life (11.66 days) were recorded in the low temperature-treated and controlled bananas, respectively. Combinedly, low temperature treated Mehersagar had the longest (38.00 days) and Sabri under control had the shortest (9.77 days) shelf lives. In addition the shelf lives of banana were extended by 4, 3 and 2 days in the perforated polythene bag with KMnO₄, hot water treatment and un perforated polythene bag without KMnO₄, respectively over control (6.29 days). Even though, plastic bags (perforated and unperforated) with or without KMnO₄ extended shelf life and reduced weight loss but failed to arrest disease infections.

Keywords: Post harvest treatments, Weight loss, Shelf life, Banana varieties

Location: Department of Horticulture, Bangladesh Agricultural University, Mymensingh

Start Date: 00-08-2006

End Date: 00-01-2007

Program Area: Postharvest and Agro-processing

Commodity: Banana

Objectives:

1. To evaluate the effect of post harvest treatments on weight losses and shelf life of banana varieties (Sabri, Champa and Mehersagar).

Methodology:

The study was conducted at the laboratory of the Department of Horticulture, Bangladesh Agricultural University, Mymensingh during the period from August 2006 to January 2007 to evaluate the effect of post harvest treatments on weight loss and shelf life of banana varieties. The varieties were Sabri(V₁), Champa(V₂) and Mehersagar(V₃) and postharvest treatments included control (T₁), hot water (52±2°C) (T₂), tilt (0.2%)(T₃), unperforated polythene bag without (T₄) or with (T5) KMnO₄, perforated polythene bag without (T₆) or with (T₇) KMnO₄, low temperature(12±2°C)(T₈). The temperature and relative humidity of the storage room ranged from 19-27°C and 73-85%, respectively. The two-factor experiment was laid out in completely randomized design (CRD) with three replications of 5 fruits. The mature fruits collected from farmer's garden near Madhupur, Tangail were uniform in size, shape, and free of any visible defects, disease, and insect infestations. The experimental fruits were washed in running water to remove dirts and latex, and subsequently air-dried before imposed the treatments. Immediately after harvest three fingers from each replication of each treatment were randomly selected and weighted. Differences in weight during ripening were monitored by weighing the fingers at every 4th day interval. Shelf life was calculated by containing the number of days required to completely ripen the fruit with optimum eating qualities. The means for all the treatments were statistically calculated and analyses of variances for all the parameters were performed by F-test. The significance of difference between the pairs of means was compared by least significant difference (LSD) test at 1% and 5% level of probability (Gomez and Gomez,1984). For the percentage data, arc-sine transformations were carried out and statistical analyseswere performed on the transform data.

Source of Information: J. Agrofor. Environ. 6 (1): 95-98, 2012; ISSN 1995-6983

Article Link (Online Journal):

Funding Source:

Total Budget (Tk.) :

Achievement/Findings:

Data revealed that the difference in total weight loss among three varieties and different post harvest treatments were significant at different days of storage. Total weight loss was the highest in Champa (16.89%) than Sabri (15.67%), and Mehersagar (10.13%). At the 12thday of storage, low temperature (12±2°C) treated bananas were found to exhibit the least (4.23%) weight loss as compared to control (21.62%). Shelf life of banana was significantly affected by varieties and also by the post harvest treatments. It was the longest in Mehersagar (18.36 days) than Champa (16.46 days) and Sabri (15.26 days). The longest (36.66 days) and the shortest shelf life (11.66 days) were recorded in the low temperature-treated and controlled bananas, respectively. Combinedly, low temperature treated Mehersagar had the longest (38.00 days) and Sabri under control had the shortest (9.77 days) shelf lives. In addition the shelf lives of banana were extended by 4, 3 and 2 days in the perforated polythene bag with KMnO₄, hot water treatment and un perforated polythene bag without KMnO₄, respectively over control (6.29 days). Even though, plastic bags (perforated and unperforated) with or without KMnO₄ extended shelf life and reduced weight loss but failed to arrest disease infections.

Knowledge Management: Journal