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Status of the Behavioral Pattern of Biochemical Properties of Banana in the Storage Condition

Khandker Abdul Hakim
Department of Crop Science and Technology, University of Rajshahi, Bangladesh

Md. Khairul Islam
Department of Crop Science and Technology, University of Rajshahi, Bangladesh

Md. Ibrahim
Bangladesh Council of Scientific and Industrial Research laboratories, Rajshahi, Bangladesh

Md. Jamal Hossain
Institute of Biological Sciences, and 4Genetic Engineering and Biotechnology, University of Rajshahi, Bangladesh.

Nure Anjuman Ara
Institute of Biological Sciences, and 4Genetic Engineering and Biotechnology, University of Rajshahi, Bangladesh.

Kazi Md. Faisal Haque
Genetic Engineering and Biotechnology, University of Rajshahi, Bangladesh

Abstract/ Executive Summary:

A comparative study of two banana cultivars cv. Sabri and Amritasagor were performed upon the changing of biochemical components with different post harvest treatments at different storage periods as well as ripening period. The cultivars were treated with different chemicals and packed in polyethylene bags with ventilation and stored at cold storage (20 ± 2⁰C). Changes in storage characteristics were recorded at 3 days intervals till the condition of fruit turned to rejectable stage. For chemical analysis, pulp of each sample was ground in grinder (mixer). Known amount of these samples were weighed for determining titratable acids, vitamin C, total sugar, reducing sugar and non reducing sugar. Titratable acidity of banana fruit decreased as storage period increased. The maximum titratable acidity was noticed from GA₃ using 400 ppm at 3rd, 6th, 9th, and 12th days of storage. Vitamin C content of banana pulp gradually decreased in both varieties with the passing of storage period but the decreasing trend was found to be higher in Amritasagor than Sabri. The reducing sugar contents exhibited an increasing trend in both the varieties during storage but Amritasagor produced it more quantities than Sabri. The Sabri variety is better in terms of biochemical components and GA₃ using 400 ppm showed better performance in retardation of ripening processes than other treatments. These results will be beneficial for any commercial producers or marginal farmers who want to preserve the mentioned two banana cultivars for a time.

Keywords: Titratable acidity, Vitamin C, Total sugar, Post harvest treatments, Banana

Location: Department of Crop Science and Technology, University of Rajshahi, Bangladesh

Start Date:

End Date:

Program Area: Postharvest and Agro-processing

Commodity: Banana

Objectives:

To study and evaluate the efficiency of four post harvest treatments of banana fruits (Hot water at 52±2⁰C, Bavistin DF at 750 ppm, Gibberellic acid (GA₃) at 150 ppm, Maleic hydrazide at 400 ppm) and wrapping with paraffin under ambient conditions).

Methodology:

Titratable acidity of banana pulp - Ten gm of banana pulp was taken and homogenized with distilled water in a blender. The blended material was boiled for 1hour under refluxing. The whole mass was then transferred to a 100 ml volumetric flask and the volume was made up to the mark with distilled water. Ten ml pulp solution was taken in a conical flask. Two or three drops of phenolphthalein indicator were added and then flask was shaken vigorously. It was then titrated immediately with 0.1 N NaOH solutions from a burette till a permanent pink color appeared. The volume of NaOH solution required for titration was noted and percent of titratable acidity was calculated. Determination of vitamin C - Standard vitamin C solution was prepared by taking 10 mg of vitamin C in 100 ml of 3% metaphosphoric acid in 100 ml volumetric flask and 10 ml of standard vitamin C solution was taken in a conical flask and titrated it with prepared dye from a burette. The titration was terminated by the appearance of a permanent light pink color in the titration medium. The operation was repeated for two times and the burette reading was recorded for each time. The supplied sample was transferred in a 100 ml volumetric flask and made volume up to the mark by 3% metaphosphoric acid. 10 ml of this supplied was added into a conical flask and titrated it with the dye. This operation was repeated for two times and reading was taken for each time. Extraction and determination of reducing and non reducing sugar from banana pulp - Extraction of sugar from banana pulp was done by using Loomis and shull method. Two banana pulps was cut into small pieces and immediately plunged into boiling ethylalcohol and was allowed to boil 5 to 10 minutes (10 to 20 ml of alcohol was used per gm of pulp). The extract was filtered through the two layers of cloths and the ground tissue was re-extracted for 3 minutes in hot 80% alcohols, using 2 to 3 ml of alcohol per gm of tissue. The second extraction was ensured complete removal of alcohol suitable substances. The extract was cooled and passed through the two layers of cloths. Both of the extracts were filtered through Whatman No. 41 filter paper. The volume of the extract was evaporated to about 25% of the volume over stem bath and cooled. This reduced volume of extract was transferred to a 100 ml volumetric flask and it was up to the mark with distilled water. Reducing sugar content of banana pulp was determined by dinitrosalicylic acid method and non reducing sugar was calculated by subtracting reducing sugar from the total sugar.

Source of Information: International Journal of Biosciences (IJB); ISSN: 2220-6655 (Print) 2222-5234 (Online); Vol. 2, No. 8, p. 83-94, 2012

Article Link (Online Journal): http://www.innspub.net

Funding Source:

Budget:

Total Budget (Tk.) :

Achievement/Findings:

The overall findings recorded in the present investigation are that the Sabri variety was found to be better in terms of biochemical components. Among different treatments used in the experiments, GA₃ using 400 ppm showed better performance in retardation of ripening processes than that all other treatments. So, further investigation is required for comparing with other varieties and treatments which may retard the ripening process.

Knowledge Management: Journal