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Effect of Different Packing Materials and Storage Conditions on the Shelf Life of Banana (amritsagar)

Khan, S.A.K.U.*
Agrotechnology Discipline, Khulna University, Khulna 9208, Bangladesh

A.H.M.H. Chowdhury
Agrotechnology Discipline, Khulna University, Khulna 9208, Bangladesh

Abstract/ Executive Summary:

A study was conducted on the storage performance of banana cv. Amritsagar, using different packing materials and maintaining different storage conditions. The two storage conditions differed significantly in case of days required to reach 7th stage of ripening, % weight loss, % of brix and softness of peel. However, the banana stored in refrigerated condition performed better in most of the cases. The banana stored in perforated polybag showed better performance for days required to reach 7th stage (9.67 days), percent of brix (2.48%) and sweetness (8.33). Minimum weight loss (1.86%), maximum softness (7.07) and maximum moisture content (77.00%) were found in bananas kept in unperforated polybag with silica gel. In case of interaction between packing materials and storage conditions, maximum days (13) were required to reach at 7th stage for the bananas kept in perforated polybags in refrigerated condition, minimum weight loss (1.74%) was in unperforated polybag with silica gel kept in refrigerated condition and maximum sweetness (8.74) was in perforated polybag kept in refrigerated condition.

Keywords: Banana, Packing, Storage, Shelf life, Amritsagar

Location: Agrotechnology Discipline, Khulna University, Khulna

Start Date:

End Date:

Program Area: Postharvest and Agro-processing

Commodity: Banana, Self life

Objectives:

In Bangladesh, a huge amount of banana is spoiled due to prevailing high temperature, humidity and inappropriate post-harvest technology. This spoilage of fruit is attributed to adverse physiological changes, namely loss of weight due to respiration and transpiration, loss of flesh hardness and loss of resistance to microbial damage Such spoilage can occur either during transportation and/or in the market resulting in considerable economic loss to both importer and retailer. So it is necessary to find out the suitable preserving methods of banana. Therefore this study was conducted by preserving banana under different post-harvest treatments such as storage in unperforated and perforated polythene bags, unperforated polythene bags with silica gel, unperforated polythene bags with potassium permanganate (KMnO4) and brown papers under normal and refrigerated conditions, to mitigate the post-harvest losses.

Methodology:

Materials used: Amritsagar, one of the most important and commercial banana variety of Bangladesh. Packing materials: Different packing materials used are- newspaper, unperforated polybag, perforated polybag, unperforated polybag with KMnO4, unperforated polybag with silica gel and brown paper. Only 0.5 g of KMnO4 and silica gel were used by encapsulating them in papers of normal texture. The packing materials were tied with banana using rubber band.

Collection of data: Changes in the different parameters were observed in the laboratory. The following physical and chemical parameters were studied. Data were collected on every alternative days.

b. Changes in weight: Immediately after collection, the four fingers were cut off. Then initial weight was taken by using balance. Changes in weight during ripening were monitored by weighing the fingers at one day interval. Weight loss was calculated by deducting the final weight from the initial weight. c. Pulp to peel ratio: The pulp and skin tissues were separated by means of stainless steel knife and weighted separately. The ratio between pulp weight and skin weight was calculated by dividing the fresh weight of pulp with weight of skin of single fruit. The data were collected at the beginning and at the end of the experiment. d. Dry weight: On the final day of data collection, 5 g of the pulp was taken in petridish and oven dried at 800C for 72 hours and dry weight was taken with the help of electric balance.

e. Moisture content: Moisture percentage was calculated from the obtained data of dry weight using the following formula.

% moisture = I- F / F x 100 Where, I = Initial weight of pulp, and F = Final weight of pulp

f. Brix percentage: The brix percentage was determined by using a refrectometer. A drop of banana extract squeezed from the banana pulp was placed on the prism of the refrectometer and percent brix value was obtained from direct reading.

Source of Information: Khulna University Studies, Special Issue (1st Research Cell Conference): 83-89, 2006

Article Link (Online Journal):

Funding Source:

Budget:

Total Budget (Tk.) :

Achievement/Findings:

The study on changes in various physical and chemical parameters during ripening of banana (var. Amritsagar) was carried out to find out the suitable keeping condition and packing materials. From this study, it can be concluded that shelf life of banana could be extended up to 13 days by using perforated polythene cover in refrigerated storage condition with a remarkable values of sweetness (8.47) and softness (7.07).

Knowledge Management: Journal