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Determination of Optimum Maturity Stage of Banana

M. N. AMIN
Senior Scientific Officer
Farm Machinery and Postharvest Process Engineering Division, Bangladesh Agricultural Research Institute (BARI), Gazipur.

M. A. RAHIM
Professor
Horticulture, BAU

M. B. UDDIN
Professor, Food Technology and Rural Industries, BAU, Mymensingh. Bangladesh.

M. M. HOSSAIN
Professor
Farm Power and Machinery, Bangladesh Agricultural University (BAU), Mymensingh

Abstract/ Executive Summary:

Time of harvest based on maturity indices is very important for fruit quality. Fruits harvested before optimum maturity may not ripe adequately and may not develop adequate flavor, while fruits harvested late (over-matured) have a shorter postharvest life and deteriorate rapidly. Climacteric fruits can be harvested after reaching full maturation, and before reaching the ripening stage. The tissue culture suckers of BARI Kola1 and Sabri Kola varieties were used for the study. The experiment was conducted at the Farm Machinery and Postharvest Process Engineering Division, Bangladesh Agricultural Research Institute, Gazipur in 2009-10. Optimum maturity stage of banana fruits reduced the postharvest losses and extended the storage life of fruits. BARI Kola 1 and Sabri Kola reached to flowering stages 10 and 15 months after planting, respectively. The optimum maturity stages of BARI Kola 1 and Sabri Kola were found to 120 and 100 days after emergence of flowering (DAEF) in summer and 130 and 110 DAEF in winter seasons, respectively. Higher pulp to peel ratio and yield of both the varieties was found in summer than those of winter season. The pre-harvest loss of banana fruits started at the point when it just exceeded the optimum maturity stage. Decreasing trend of shelf-life and firmness of fruits for both the varieties were observed with the advancement of maturity. On the other hand, dry matter content, angularity, pulp to peel ratio, and yield of banana fruits increased with the advancement of harvesting days. Degree days of these varieties were found to be 1750 and 1620, respectively.

Keywords: BARI Kola 1, Sabri Kola, Optimum maturity stage, Shelf-life, Degree days and Physico-chemical properties.

Location: Farm Machinery and Postharvest Process Engineering Division, Bangladesh Agricultural Research Institute, Gazipur

Start Date: 00-00-2009

End Date: 00-00-2010

Program Area: Crop-Soil-Water Management

Commodity: Banana

Objectives:

This study was undertaken to determine the optimum maturity stages of BARI Kola 1 and Sabri Kola on the basis of different physico-chemical properties.

Methodology:

Variety Selection Two varieties of BARI Kola 1 and Sabri Kola were selected which were available in the local market in Bangladesh. One hundred fifty tissue culture suckers of BARI Kola 1 and same numbers of Sabri Kola were collected from Proshika, Manikgonj. Cultivation of Selected Variety Land preparation was done by disc ploughing and harrowing, the pits were dug for planting. Each pit size was 60 × 60 × 60 cm. Organic manures and fertilizers were applied in pit as well as top-dressing as per recommendation. Entire quantity of cow dung, TSP, gypsum, zinc oxide, boric acid and half of muriate of potash were applied in each pit one week after digging. Cowdung was mixed well with the pit soil while fertilizers were incorporated into top 10 cm soil by light spading. Planting The pits were filled with manures and fertilizers after one week. Selected sucker of uniform size of BARI Kola 1 and Sabri Kola were planted in the pits on 9 March 2008. The plot size was 3×3 m and 4 suckers were planted per plot maintaining a distance 2 × 2 m in the field. Matured bunches of BARI Kola 1 and Sabri Kola were harvested in summer in 2009-10 at six maturity stages at 10 days interval such as 100,110,120,130,140, and 150 and 80, 90, 100, 110, 120, and 130 days after emergence of shooting, respectively. They were also harvested in winter 2009-10 at same maturity stages. To reduce variation and to obtain consistent data, all measurements were limited to (or taken on) the fingers of the second hand of freshly harvested physiologically matured bunches (with green fruit). However, if there were not enough samples, fruits from the third and fourth hand were included. Matured and uniform fingers of these selected hands were taken and washed them in fresh water. Fifteen fingers of banana were randomly separated for each treatment and taken five fingers for each replication. Three replications were used to carry out the each treatment. Shelf-life: Shelf life (days) of banana fruit of each treatment was recorded during the period of storage. It was calculated from the date of harvesting to last edible stage. Determination of angularity or degree of roundness: Fruit angles were determined at 3 points on the outer surface by measuring individual fruit with a stainless steel protractor. Angularity of fruit was expressed as degree. Measurement of moisture and dry matter content Empty container (aluminum dish) was weighed on electronic micro balance and recorded it (A). Chopped fresh pulp samples were put into the container and weighed it (B). The samples were placed in an air ventilated electric oven at 100 °C for 24 hours (Kushman et al., 1966). The samples were transferred with the container from oven into desiccators and cooled at room temperature and weighed to obtain the dry samples (C). 192 AMIN et al. Determination of total soluble solids (TSS): The total soluble solids of banana pulp were determined by using a refractometer. Thirty g of pulp tissue was homogenized with 90 ml of distilled water using a kitchen blender for two minutes and filtered through a filter paper 12.5 cm qualitative. Before measurement, the refractometer was calibrated with distilled water to give a 0 (zero) reading. A single drop of the filtrate was placed on the prism to obtain the TSS reading. The recorded value was multiplied by three (because the initial pulp sample was diluted three times with distilled water).Temperature corrections were made by using the methods described by manufacturer manual. Determination of firmness Fruit firmness was measured using digital firmness tester equipped with a 8 mm and 5 mm diameter cylindrical stainless probes. Tester was checked each day before use. The plunger was made to work in and out (about ten times) to ensure that it was running smoothly. Fruit firmness was expressed in kilogram force (kgf cm^-2 ). Three readings were taken at three places on the surface of each banana and the mean value was calculated. Degree days The degree days were obtained by multiplying the daily mean temperature above 10°C by number of days starting from full bloom to harvest (Jindal, 1985). Statistical analysis Data were statistically analyzed using MSTATEC software by analysis of variance and significant differences among the treatments were determined using Duncan’s Multiple Range Test at P≤0.05.

Source of Information: Bangladesh J. Agril. Res. 40(2): 189-204, June 2015 ISSN 0258-7122

Article Link (Online Journal):

Funding Source:

Total Budget (Tk.) :

Achievement/Findings:

The study clearly showed that optimum harvesting days of BARI Kola 1 and Sabri Kola were found to be 120 and 130 days DAEF in summer, and 100 and 110 days DAEF in winter, respectively. Shelf-lives of BARI Kola 1 and Sabri Kola at optimum maturity stages obtained 10.33 and 15.50 days in summer and 10.00 and 16.80 days in winter, respectively. At optimum maturity, angularity of BARI Kola 1 and Sabri Kola was found at 145.20° and 145.73° and 145.48° and 142.99° in summer and winter seasons, respectively. BARI Kola 1 and Sabri Kola had 1750 and 1620 degree days, respectively. Farmers and traders should harvest banana at or before optimum harvesting days to store for long period and to attain good quality fruits.

Knowledge Management: Journal