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Effect of Banana Peel Extract on Storage Stability of Banana Cv. Sagar

Rahman, M.
Department of Chemical and Food Process Engineering, Rajshahi University of Engineering and Technology, Rajshahi-6204, Bangladesh

Hossain, T.B.
Department of Chemical and Food Process Engineering, Rajshahi University of Engineering and Technology, Rajshahi-6204, Bangladesh

Hossain, M.S.
Department of Chemical and Food Process Engineering, Rajshahi University of Engineering and Technology, Rajshahi-6204, Bangladesh

Sattar, S. *
Department of Chemical and Food Process Engineering, Rajshahi University of Engineering and Technology, Rajshahi-6204, Bangladesh

Das, P.C.
Department of Chemical and Food Process Engineering, Rajshahi University of Engineering and Technology, Rajshahi-6204, Bangladesh

Abstract/ Executive Summary:

Due to shorter shelf life and inadequate postharvest facilities, every year a huge loss of banana occurs in Bangladesh. An effective postharvest practice can reduce the spoilage rate as well as can extend the shelf life of banana. In this context, this current study was conducted to assess the effect of banana peel extract (BPE) on shelf life and quality characteristics of ripe banana (cultivar: sagar). Four types of ripe banana samples were prepared and were assessed to find the changes of different physico-chemical parameters like weight loss, color, flavor, firmness, total soluble solid (TSS), pH and spoilage rate. Storage study showed that shelf life of banana can be extended around 2-3 days by spraying BPE on the outer surface of ripe banana. Bananas without treatment were completely spoiled on the fifth day of storage whereas 31.25, 50.00 and 69.23% samples were spoiled on that day in case of bananas treated with BPE of 80% ethanol, distilled water and acetone respectively. The best retention of color, flavor and texture was found for samples treated with BPE of 80% ethanol. Finally, this study revealed that banana peel can be used as a potential source to preserve banana with extended shelf stability.

Keywords: Banana, Banana peel extract, Shelf stability

Location: Katakhali, Rajshahi, Bangladesh

Start Date:

End Date:

Program Area: Resource Development and Management

Commodity: Banana

Objectives:

This present study was undertaken to investigate the storage stability of banana based on observation of different parameters like weight loss, disease incidence, disease severity, color, flavor, texture, TSS and pH by spraying aqueous BPE on the outer surface of ripe banana.

Methodology:

2.1 Experimental design: A total of five bunches of fresh ripe banana (free from any mechanical damage and disease) were collected from the field at Katakhali, Rajshahi, Bangladesh. Completely randomized design (CRD) was executed with three replications for each treatment taking twenty ripe banana fruits in each replication (Siddiqua et al., 2018). Samples were investigated for four treatments namely T1 = control (without treatment), T2 = BPE of acetone, T3 = BPE of 80% ethanol and T4= BPE of distilled water. 2.2 Preparation and application of banana peel extractA total of three types of banana peel extracts (BPE) were prepared by following and modifying the method described by Begam et al.(2018). About 15 g of banana peel was blended with 50 mL of distilled water and then the volume was made up to 100 mL in a 500 conical flask. Then, the flask was placed in a continuous shaker machine at a controlled temperature of 40 ⁰C for 48 hr. After then, the aqueous extract was filtered through Whatman filter paper No. 4 and the filtrate was collected. Similar process was followed for the preparation of extracts using ethanol (80%) and acetone. For 100 mL of each blended solution, on average around 53, 43 and 56 ml of distilled water, acetone and ethanol extract of banana peel was found respectively. From that, about 50 ml of the BPE was sprayed afterwards on the surface of each replication of the samples and different parameters were observed up to complete spoilage of all bananas.2.3 Postharvest quality analysis 2.3.1 Observation of color, firmness and flavor The change in banana peel color was observed visually by keeping the banana under same intensity of light during study period and converting observed color into a numerical scale of 1-7 with slightly modification of the method of Dadzie and Orchard (1997), where score means yellowness of a sample and 1, 2, 3, 4, 5, 6 and 7 indicated 1 = 1-25% yellow, 2 = 26-50% yellow, 3 = 51-75% yellow, 4 = 76-100% yellow, 5 = slightly brownish yellow, 6 = highly brownish yellow, 7 = rotten respectively. Firmness was determined on according to Dang et al.(2008) with 1-5 scale where 1 = hard, 2 = sprung, 3 = slightly soft, 4 = eating soft and 5 = over soft. The flavor was also measured by sensory analysis of a scale 1-5 as 1 = excellent, 2 = better, 3 = good, 4 = slightly bad and 5 = worst, whereas ≤3 was the acceptable limit here. .3.3 Total soluble solids (TSS) The total soluble solids was calculated by using digital refractometer (Model: DR 301-95, A. KRUSS Optronic Company, Germany), where a drop of banana juice was placed on to the prism of the device by squeezing the banana. Then, the device automatically showed the calculated percentage of brix on the instrument monitor in Brix. 2.3.4 pH The pH of the banana was determined to observe the acidic or basic state of the banana samples. pH was determined by placing probes of pH meter (Model: PH500, CLEAN Instruments Co. Ltd., Shanghai, China) to the squeezed banana juice.

Source of Information: Food Research 4 (2) : 488 -494 (April 2020)

Article Link (Online Journal): Journal homepage: http://www.myfoodresearch.com https://doi.org/10.26656/fr.2017.4(2).323

Funding Source:

1.

Budget:

Total Budget (Tk.) :

Achievement/Findings:

Banana peel extracts obtained using different solution showed a significant impact on the post-harvest storage stability of ripe banana. Desirable changes in different parameters as physical (weight loss, color, firmness and flavor), chemical (TSS, pH) and microbial (disease severity and disease incidence) was observed for the samples treated with BPE. The best results were found for the treatment of banana peel with 80% ethanol (T3) followed by the distilled water treatment (T4) and acetone treatment (T2). So considering the findings of the current study, it could be concluded that banana peel extract maintained a positive impact on the desired physicochemical characteristics during the storage of banana (Sagar cultivar) at ambient conditions. However, further study can proceed on process optimization of BPE preparation and application as well as on the microbial, proximate, minerals and antioxidant analysis during storage.

Knowledge Management: Journal