Storage Studies of Banana (musa sp. Aaa) fruits

Abstract

ABSTRACT

The effects of water dipping of banana fruits in 1% NaOCI (household bleach) and removal of biosynthesized ethylene (using Ethylene control sachet) on green life and shelf quality of banana fruits were studied.  In another experiment, the efficacy of  Irvingia gabonensis fruits as ethylene generator for banana ripening was evaluated.   Water-dipped bananas had the lowest weight loss and delayed occurrence of crown rot till about 14 days compared to 10 and 9 days where ethylene was removed and the Control sample, respectively.  In the second experiment, inclusion of l. gabonensis with bananas quickened its attainment of respiratory climacteric and resulted to higher weight loss.  However, the bananas developed brighter and sharper yellow peel colour than the Control.  Green life was 8 days for bananas where ethylene was removed as against 4 days for the Control.