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Shelf Life of Banana as Affected by Temperature and Packaging Methods

MD. ABDUL HOQUE
Principal Scientific Officer
Horticulture Research Centre, BARI, Joydepur, Gazipur 1701, Bangladesh.

Abstract/ Executive Summary:

The maximum weight loss was observed in Banavac containing KMn0₄ package (9.57%) kept at room temperature closely followed by Banavac (9.17 %) at room temperature and Banavac containing KMn04 package kept at low temperature (8.99%). The minimum weight loss was recorded in perforated polythene cover package (4.68 %) when kept at room temperature which was significantly followed by the same treatment kept at low temperature (5.54 %). The maximum shelf life of banana (25-26 days) was recorded in Banavac and Banavac containing KMn0₄ packages kept at both room and low temperatures. The lowest shelf life (6-7 days) was noted in control and perforated polythene cover packages at room temperature, while at low temperature storage the shelf life was 14 days. Hence, Banavac treatments were found better irrespective of storage temperature. Banavac enables the maintenance of banana for upto 6 weeks at 20-28⁰C and 16 weeks at l3⁰C as reported by Satyan et al. (1992). The results of the present study are in agreement with the findings of Muthuswamy et al. (1971) who reported that dwarf cavendish banana can be kept for 25 days at 14.4⁰C and 80-90% relative humidity. It was also observed that banana took 4-5 days for ripening at room temperature after shifting from low temperature. But banana at room temperature showed more fungal infection (anthracnose and crown rot) than of low temperature treatment. This aspect can be improved by using appropriate fungicide. On the 7th day of storage, bananas without Banavac showed non-uniform yellow colour at room temperature, whereas at low temperature, it was green. The banana in Banavac showed green colour both at room temperature and low temperature on the 7th day of storage. On the 14th day, bananas kept in low temperature showed non-uniform yellow colour except those kept in Banavac which were still green and hard. Banana in Banavac (T)) and Banavac containing KMn04 packages (T₄) were uniformly green in colour and hard in texture both at room and low temperatures even after 21 days of storage (last day of evaluation). It might be due to reduction of O₂and increase of CO₂, reduction of metabolic activity, reduction of synthesis and action of ethylene around the commodity as stated by Yahia (1998), Zica and Brune (1973) and Nair and Tung (1992).

Keywords: Shelf life, Banana, Temperature, Packaging methods

Location: Horticulture Research Centre, BARI, Gazipur

Start Date:

End Date:

Program Area: Postharvest and Agro-processing

Commodity: Banana

Objectives:

To establish simple method that can be used by producers, packers, traders of banana in order to prolong the postharvest life.

Methodology:

This study was conducted at the fruit laboratory of Horticulture Research Centre, BARI, Gazipur with cavendish type bananas (var. BARI Kola-I) of uniform maturity collected from the farmers' field. The experiment was laid out in Completely Randomized Design (CRD) with two factors, namely temperature and packaging method on the delay of ripening of banana. There were two levels of temperatures, namely room temperature at 28-30⁰C (R) and low temperature at 14-15⁰C (C) and four packaging methods, such as banana hands kept in carton box (control) (T₁), banana hands covered by perforated polyethylene liner (20 perforation) in carton box (T₂), banana hands in Banavac (T₃), and banana hands in Banavac with KMn0₄ (T₄). Two hands of banana (32 to 39 fingers) weighing 4.04 to 4.62 kg were taken in each carton. Banavac was used to reduce oxygen from 20% to about 3% and delay ripening. Washing with water was done to stop the flow of latex, clean the fruit surface and also to reduce fruit temperature. Ten grams of KMn0₄ in cloth bag was put inside the carton as ethylene absorbent and delay ripening. The Banavac was created using household vacuum cleaner by simply evacuating the air from the interior of the banana package until the polyethylene liner was tied to the fruits. Carton boxes having dimension of 40 em x 30 em x 15 em with 10 ventilation holes were used in this trial. The stored samples were evaluated after 7, 14, and 21 days of storage. Data were taken on weight loss, shelf life, uniformity of ripening and diseases of fruits. The data were analyzed statistically and means were separated following DMRT at 5% level of probability.

Source of Information: Bangladesh J. Agril. Res. 32(2) : 323-327, June 2007, ISSN 0258 - 7122

Article Link (Online Journal):

Funding Source:

Total Budget (Tk.) :

Achievement/Findings:

From the results, it may be concluded that cavendish type banana (BARI Kola-I) can be stored in fresh condition for more than 21 days in Banavac. However, further study on postharvest disease management should be undertaken before final recommendation.

Knowledge Management: Journal