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Effect of Guava Leaf and Lemon Extracts on Postharvest Quality and Shelf Life of Banana Cv. Sabri (musa Sapientum L.)

Parsa Tabassum
Department of Food and Nutrition, KCC Women’s College, Life Science School, Khulna University, Khulna-9208, Bangladesh

Shamim Ahmed Kamal Uddin Khan
Agrotechnology Discipline, Life Science School, Khulna University, Khulna-9208, Bangladesh

Mahmuda Siddiqua
Department of Food and Nutrition, KCC Women’s College, Life Science School, Khulna University, Khulna-9208, Bangladesh

Sabiha Sultana
Agrotechnology Discipline, Life Science School, Khulna University, Khulna-9208, Bangladesh

Abstract/ Executive Summary:

Banana is a common and popular subtropical fruit worldwide. Its post-harvest life is very short which causes difficulties in marketing and preserving banana at good condition. To find out a better solution of this problem, the current study was conducted during 2017 in the Horticulture Laboratory, Khulna University, Bangladesh, by following the Completely Randomized Design (CRD) of experiment. Harvested banana fruits, sabri (Musa sapientum L) were treated with guava leaf and lemon extracts at different concentrations. Non-treated fruits were considered as control. Both treated and non-treated bananas were stored in covered paper carton at ambient condition. Post-harvest performances of the stored fruits during storage were observed for two weeks. After two weeks of storage, lower changes in color (score 6.77), firmness (score 4.43), less TSS content (8.21%), minimum infection (48.89%) and disease severity (score 3.33) and maximum shelf life (8.75 days) were observed in banana fruit with treatment of T3 (guava leaf extract 20% + lemon extract 15%) followed by treatment of T5 (guava leaf extract 40% + lemon extract 15%) treated fruits. However, the T4 treated banana fruit showed maximum vitamin C (1.83 mg/100 g), titratable acidity (0.11%) and reduced sugar (7.13%) after two weeks of storage. In conclusion, combination of guava leaf extract (20% or 40%) + lemon extract (15%) could be suggested for long term storage and maintenance of post-harvest qualities at ambient conditions.

Keywords: Banana; Plant extract; Postharvest; Shelf life; Microbial infection

Location: Horticulture Laboratory, Khulna University, Bangladesh

Start Date: 00-00-2017

End Date:

Program Area: Postharvest and Agro-processing

Commodity: Banana

Objectives:

The current study has been undertaken to identify the effectiveness of plant extracts in maintaining physico-chemical characteristics and prolonging shelf life of banana during postharvest period at ambient condition.

Methodology:

Experimental material: Four bunches (locally called kadhi) of fresh mature banana (cv. Sabri) free from any kind of injury were collected from farmer’s field in Noapara, Jessore, Bangladesh. Design of experiment: The experiment was conducted at ambient conditions in the Horticulture Laboratory, Khulna University, Bangladesh during 2017. It was laid out in a completely randomized design (CRD) with three replications including 10 bananas in each replication. Five treatments were applied on banana under study where non-treated fruits were considered as control groups (T1) and different concentrations of guava leaf extract (GLE), lemon extract (LE) and their combinations were taken as T2 (GLE 20% + LE 5%), T3 (GLE 20% + LE 15%), T4 (GLE 40% + LE 5%) and T5 (GLE 40% + LE 15%). Preparation and application of botanical extracts: The botanical extracts were prepared and applied on the fruit samples in the Horticulture Laboratory, Khulna University, Khulna. Lemon juice extracted by squishing manually. Fresh green leaves of guava (500g) were collected from Khulna University campus and blended with 1000 ml of distilled water. Then 20% or 40% GLE were prepared by taking 60 ml or 120 ml raw guava leaf extract in 500 ml beaker with the addition of 240 ml or 180 ml distilled water separately to make a final volume of 300 ml. Similarly, for the preparation of LE (15% or 5%), 45 ml or 15 ml of lemon juice extract were added with 255 ml or 285 ml of distilled water respectively and blended (Mia, 2003). These blended samples were filtered with the help of Whatman Filter paper No. 2, taken in an aluminum foil sealed beaker and stored in the refrigerator at 5°C until further use. The fruit samples were placed on a sterilized surface in five groups having three replications for each treatment and the extracts were sprayed over the fruit according to the treatments. Data collection: The treated fruit samples were observed every day for physical parameters while chemical parameters were observed every alternate day for two weeks. Weight loss: The physiological losses in weight (PLW) of fruits were calculated by following the formula of Kaur (2016) as follows- Percentage of weight loss (%WL) = (IW-FW)/IW x 100
Where, %WL = percentage of total weight loss; IW = initial weight; FW = final weight

Change in color and firmness: The changes in peel color of fruit and firmness were determined by visual observation by using a scale ranging from 1 to 7 for color and 1 to 5 for firmness as described by Dadzie and Orchard (1997) and Dang et al.. (2008). Disease severity and disease incidence: The percentage of infected area on banana fruit indicates the disease severity which was determined visually by numerical scale of 1 to 5 (Ullah, 2007) and the percentage of disease infected banana fruit was determined by counting the number of infected fruit. Black spots and visible symptoms were considered as disease and calculated by follow Microbial Test: The microbial test was conducted immediately after observing any type of infection on the fruit samples. The sample was taken from infected portion with the help of inoculators and was placed on sterilized slide. After that the slide was prepared for the examination through microscope (Pervin, 2016). Shelf life: The shelf life was determined by recording the number of days for which the fruits remained in good condition until the score for texture and disease severity retains less than or equal to 3 and score for color wing the equation suggested by Ullah (2007). retains less than or equal to 5. The number of days for attaining a loss of 25% weight was also considered to calculate shelf life. The average of the number of days required to reach the mentioned level for the considered parameters were recorded as the shelf life of the fruit. Statistical analysis: The collected data on various parameters were statistically analyzed using STAR (Statistical Tool for Agricultural Research) statistical package, Version 2.0.1 (IRRI, 2013). The means for all the treatments were calculated and analyses of variances (ANOVA) for all the parameters were performed by F test. The significance of difference between the pair of means was compared by LSD (least significance difference) test at 5% level of probability (Gomez and Gomez, 1984).

Source of Information: J Bangladesh Agril Univ 16(3): 337–342, 2018 ISSN 1810-3030 (Print) 2408-8684 (Online)

Article Link (Online Journal): https://doi.org/10.3329/jbau.v16i3.39489

Funding Source:

Budget:

Total Budget (Tk.) :

Achievement/Findings:

Considering the findings of the present study, it could be concluded that the combined plant extracts such as combination of guava leaf (20%) and lemon extracts (15%) maintained a positive impact on the desired physico-chemical characteristics during storage of sabri banana at ambient conditions.

Knowledge Management: Journal