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Effect of Postharvest Treatments and Packaging Materials on Quality and Storage Life of Banana

M.M. Molla
SSO
Senior Scientific OfficerHorticulture Research Centre, BARIJoydebpur, Gazipur-1701.

Md. Nazrul Islam
SSO, PSO, Director
Horticulture Research Centre, BARIJoydebpur, Gazipur-1701.

T.A.A. Nasrin
Horticulture Research Centre, BARIJoydebpur, Gazipur-1701.

K. Kubra
Horticulture Research Centre, BARIJoydebpur, Gazipur-1701.

M.A.J. Bhuyan
Horticulture Research Centre, BARIJoydebpur, Gazipur-1701.

Abstract/ Executive Summary:

Abstract: An experiment was conducted at the laboratory of Postharvest Technology Section, HRC, BARI, Joydebpur, Gazipur in June 2008 to extend the shelf life maintaining better quality of banana through packaging and postharvest treatments. Bananas were treated with 1% CaCl₂ solution for 1 minute, 6% waxol for 5 minutes, 1% Bavistin for 5 minutes and 200 ppm NaOCl solution for 5 minutes. After treatment fruits were kept in sealed polyethylene bag, 1% perforated polyethylene bag or in corrugated fibre board carton and stored at ambient condition. Banana fruits treated with 1% Bavistin followed by packing in non-perforated polythene bag significantly reduced the disease incidence, exhibiting the highest shelf life of 12 days maintaining better quality compared to other treatment combinations.

Keywords: Postharvest treatment, Packaging, Quality, Shelf life, Banana.

Location: Joydebpur, Gazipur

Start Date: 00-06-2008

End Date:

Program Area: Postharvest and Agro-processing

Commodity: Banana

Objectives:

To extend the storage life of banana maintaining better quality
To minimize the postharvest loss

Methodology:

Fully matured green banana (Musa Sapientum L.) cv. ‘Sabri kola’ was collected from the market of Bhaluka, Mymensingh. After carrying to the laboratory of Postharvest Technology Section, HRC, BARI, Joydebpur, Gazipur bunches were pre-cooled with fan-forced air for removing the field heat and grading based on uniform size, shape, maturity and colour. Upper and lower hands of a bunch were not used in this experiment. The hands of banana were separated and washed with clean water. After that bananas were treated with 1% CaCl₂ solution for 1 minute, 6% waxol for 5 minutes, 1% Bavistin for 5 minutes and 200 ppm NaOCl solution for 5 minutes. After applying the treatments fruits were kept in sealed polyethylene bag, 1% perforated polyethylene bag or in corrugated fibre board carton and stored at ambient condition. The experiment was laid out in a Completely Randomized Design with three replications. Data were recorded on weight loss, ripening period, decay percentage, TSS, total sugar, reducing sugar, non-reducing sugar, acidity, PH, flesh firmness, fruit appearance, fruit colour, marketability and overall acceptability. The banana hands were weighed out with a top load balance. The hands in each treatment were weighed further at 48 hours interval.

Source of Information: BARI Annual Report 2007-2008

Article Link (Online Journal):

Funding Source:

1. Government

Budget: 30000/

Total Budget (Tk.) : 30000/

Achievement/Findings:

Considering the ripening behavior and phyco-chemical characteristics banana fruits treated with 1% Bavistin followed by packed in non-perforated polythene bag had the highest shelf life of 12 days maintaining better quality compared to other treatment combinations.

Knowledge Management: Report/Proceedings