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Physical Changes and Shelf Life of Banana as Influenced by Different Postharvest Treatments

S.A. Jomo
Department of Agriculture Extension, Dhaka, Bangladesh

S.M. Ismal
Bangladesh Sugar and Food Industries Corporation, Dhaka, Bangladesh

M. Shahjahan*
Department of Horticulture, Faculty of Agriculture, Sher-e-Bangla Agricultural University, Dhaka-1207, Bangladesh

S.M. Hasen Ali
Department of Agriculture Extension, Dhaka, Bangladesh

M.A.A. Mahmud
Department of Agriculture Extension, Dhaka, Bangladesh

M. T. Hosain
Department of Agricultural Botany, Faculty of Agriculture, Sher-e-Bangla Agricultural University, Dhaka-1207, Bangladesh

Abstract/ Executive Summary:

The experiment was conducted to evaluate the effect of different postharvest treatments on physical changes and on shelf life of banana during storage. There were seven treatments viz., control (T0), perforated polythene (T1), non-perforated polythene (T2), benzyl adenine (BA) (T3), gibberellic acid (GA3) (T4), benzyl adenine (BA) + 15°C (T5) and gibberellic acid (GA3) + 15°C (T6) and two varieties of banana var. Amritasagar (VI) and Sabri (V2). The two-factor experiment was laid out in completely randomized design (CRD) with three replications. Among the physical parameters such as total weight loss, pulp to peel ratio, moisture content, dry matter content. Gibberellic acid (GA3) + 15°C treated banana fruits showed minimum (6.41%). The effect of postharvest treatments and variety were not significant in relation to percent dry matter content at all days of storage. The postharvest treatments showed highly significant variation in respect of shelf life among the treated and untreated bananas. GA3 + 15°C, BA + 15°C, GA3 and BA treatments exhibited better storage performance. The variety Sabri treated with GA3 + 15°C showed the longest shelf life (14.67 days) followed by BA + 15°C treatment (13.65 days). The study revealed that GA3 + 15°C treatment found minimum weight loss, pulp to peel ratio, percent moisture content and percent dry matter content

Keywords: Postharvest technology, Banana, Shelf life, Fruit quality

Location: Laboratories of the Department of Horticulture and biotechnology, Bangladesh Agricultural University, Bangladesh,

Start Date: 15-09-2004

End Date: 15-12-2004

Program Area: Postharvest and Agro-processing

Commodity: Banana, Self life

Objectives:

Bananas are not generally allowed to ripen on the plant. For this, it is necessary to delay ripening for distant and then to enhance ripening for the retail sale. Therefore, it is necessary to study and understand the shelf life and quality of banana under different treatments the postharvest losses. Hence, the study was undertaken with the following objectives: to find out the physical changes of banana due to postharvest treatments and to identify the suitable treatment in extending the shelf life.

Methodology:

The experiment was conducted at the laboratories of the Department of Horticulture and biotechnology, Bangladesh Agricultural University, Bangladesh, during the period from 15th September to 15th December, 2004 to know to the effect of different postharvest treatment on physical changes and shelf life of banana during storage. The study consisted of two– factors, factor A: varieties, V1: Amritasagar and V2: Sabri. Factor B: Different postharvest treatments,T0: Control, T1: Fruits were kept in perforated polythene bag, T2: Fruits were kept in non perforated polythene bag, T3: Fruits were treated with benzyl adenine (BA, 30 ppm), T4: Fruits were treated with gibberellic acid (GA3, 150 ppm), T5: Fruits were treated with benzyl adenine (BA,30 ppm) and kept at 150C temperature, T6: Fruits were treated with gibberellic acid (GA3, 150 ppm) and kept at 150C temperature. The experiment was carried out in completely randomized design (CRD) with three replications. The post harvest treatments used in the present study were randomly assigned to the selected banana fruits. After the application of treatments some of the fruits were kept on a brown paper previously placed on laboratory floor at room temperature and others kept a refrigerator chamber. Each treatment comprised of eight fingers. Various observations were made on the external fruit characteristics, physical and shelf life as well as quality. One banana finger of each treatment and variety from three replications were collected at 3, 6, 9 and 12 days of storage for physical analysis. The collected data were statistically analyzed to find out the variation resulting from experimental treatments following F variance tests. The significant of difference between the pair of means was compared by LSD test at 1% and 5% level of probability (Gomez and Gomez, 1984).

Source of Information: Advance in Agriculture and Biology 2 (1), 2014: 13-17

Article Link (Online Journal): DOI: 10.15192/PSCP.AAB.2014.2.1.1317

Funding Source:

Budget:

Total Budget (Tk.) :

Achievement/Findings:

From the foregoing discussion, it can be concluded that GA3 +150C treatment found minimum weight loss, pulp to peel ratio, percent moisture content, and percent dry matter content. The results also revealed that among the growth regulator treatments GA3 +150C appeared to be more suitable for extending the shelf life as well as other quality attributes of banana fruits.

Knowledge Management: Journal