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Effects of Different Post-harvest Treatments on Chemical Changes in Banana

M. M. A. Patwary
Scientific Officer
HRC, BAR, Joydebpur, Gazipur

M. Moshiur Rahman
Scientific Officer
HRC, BAR, Joydebpur, Gazipur

M. A. Salam
Scientific Officer
HRC, BAR, Joydebpur, Gazipur

M. H. Rahman
Scientific Officer
HRC, BAR, Joydebpur, Gazipur

M. A. Rahim
Professor
Department of Horticulture BAU, Mymensingh, Bangladesh

Abstract/ Executive Summary:

An experiment as conducted at the Department of Horticulture, Bangladesh Agricultural University (BAU), Mymensingh during the period from January to April 200 I in order to study the effect of different post-harsest treatments on the chemical characteristics of two banana cultivars viz., Amritsagar and Sabri. The quantitative characters viz., titratable acidity, pH, TSS, total sugar, and reducing sugar were increased, while fruit weight, acidity, and non-reducing sugar content were increased during storage period. Variety Sabri showed longer shelf life (19.17 days), while Amritasagar contained more TSS value (25.93%), pH (4.82), total sugar (18.04%), and reducing sugar (11.08%) than Sabri at stage 5. Among the post-harvest treatments, ethrel treated fruits showed the shortest shelf life (10.28% days), TSS value (27.28%), total sugar content (19.34%), reducing sugar (10.20%), pH (5.09), and the lowest tritratable acidity (0.49%) at stage 5. Amritsagar and ethrel treatment combinations significantly improved the fruit quality in respect of total sugar and reducing sugar.

Keywords: Post-harvest treatments, Chemical changes, Banana

Location: Bangladesh Agricultural University (BAU), Mymensingh

Start Date: 00-01-2001

End Date: 00-04-2001

Program Area: Postharvest and Agro-processing

Commodity: Banana

Objectives:

1.To study the effect of different post-harvest treatments on chemical changes in banana

2.To study the different bagging materials on shelf life and post harvest quality of banana

Methodology:

An experiment was carried out to evaluate the effect of post-harvest treatments on shelf life of two banana cultivars at ambient temperature in the laboratory of the Department of Horticulture, Bangladesh Agricultural University (BAU), Mymensingh during the period of January-April 2001. The maximum and minimum average temperatures of the storage room were 25°C and 16°C, respectively, while the relative humidity ranged from 57% to 72%. Fully matured banana bunches of uniform size, shape, and colour of both Amritsagar and Sabri were collected from the farmers' fields of Mymensingh Sadar thana. Eight bunches of each cultivar were harvested in the morning and immediately transferred to BAU Campus with careful handling to avoid injury and placed in storage rooms. Upper three hands of each bunches were cut off and thus 24 hands of each banana cultivars were randomized. Then each of the hand
was divided into two parts for the application of the treatments. For each treatment, half portion of the hand was treated, while the rest, untreated i.e., control. The experiment was laid out in a completely randomized design with two factors and three replications. Factor A comprised the two banana cultivars whereas, factor B, the 9 different post-harvest treatments as, T₁ = Control, T₂ = Un-perforated transparent polythene cover, T₃ = Perforated transparent polythene cover (6 hole, Hole dia-13 mm). T₄ = Un-perforated black polythene cover, T₅ = Perforated black polythene cover (6 hole, Hole dia-13 mm). T₆ = Banana hands were immersed into hot water (52+2°C) for 5 minutes, T₇ = Solution of 0.2% Dithane M-45 was prepared and the and banana hands were dipped into it for 5 minnutes, T₈ = Solution of Ethrel (250 ppm) was prepared and the banana hands were soaked into it for 5 minutes, and T₉ = The banana hands were kept into un- perforated transparent polythene bags containing 5gm Potassium Permanganate (KMn04) and the top of the bag was tied with a string. There were 18 treatment combinations in the present investigation. Different stages of ripening of banana with respect to physical appearance and colour were determined according to (Momen et al., 1993). Titratable acidity, pH %, TSS, % reducing sugar, % non- reducing sugar, % total sugar were determined as per the methods described by Momen et al., 1993.

Source of Information: Bangladesh J. Agril. Res. 33(2): 227-236, (June 2008)

Article Link (Online Journal):

Funding Source:

Total Budget (Tk.) :

Achievement/Findings:

In respect of chemical changes, different post-harvest treatments showed significant differences in different stages of banana. Among the treatments, the fruits treated with ethrel performed better in respect of % titratable acidity (0.46 and 0.51), pH (5.15 and 5.03). % TSS (28.10 and 26.45), % total sugar (19.55 and 19.12), and % reducing sugar (1l.75 and 8.68) at stage 5 for variety Amritasagar and Sabri, respectively. Although TSS, total sugar, and reducing sugar are higher in stage 7 compared to stage 5, consideration of maximum number of marketable fruit suggests that for reducing spoilage and loss, banana should be marketed at ripening stage 5 ie. dark yellow in edible condition

Knowledge Management: Journal