Biochemistry Effects of Different Stages of Maturity and Postharvest Treatments on the Extension of Shelf Life and Quality of Banana

Cercetari Economice in Moldova

article

Abu Abdullah Al MUZAHID¹  Most. Mahbuba KHANUM²  Ferdous MONDAL¹ 

[1] Department of Horticulture, Bangladesh Agricultural University;Agronomy Division, Agricultural Research Station

关键词: maturity;    banana;    KMnO4;    postharvest;    storage;   

DOI  :  10.46909/cerce-2020-038

学科分类：农业科学（综合）

来源: Universitatea de Stiinte Agricole si Medicina Veterinara "Ion Ionescu de la Brad"

【 摘 要 】

An experiment was carriedout in the Laboratories of the Departmentsof Horticulture and Biochemistry andMolecular Biology, BangladeshAgricultural University, Mymensingh,during the period from 23rd April to10th May 2015. The two factorsexperiment was conducted for extensionof shelf life and quality of banana underdifferent postharvest treatments. The firstfactor was stages of maturity which hadthree maturity stages, viz.: 1) hard green(S1), 2) pale green (S2) and optimummaturity stage (S3). The second factor waspostharvest treatments, which had fivetreatments, viz.: 1) control (roomtemperature), 2) keeping fruits inperforated plastic bag, 3) keeping fruits inperforated plastic bag containing KMnO4,4) fruits treated with hot water for 5 minat 50°C and then kept in plastic bagcontaining KMnO4, and 5) fruits precooling for 30 min at 5°C and then kept inplastic bag containing KMnO4. The pulpto peel ratio, total soluble solids, totalsugar, reducing sugar, titratable acidity,were greater when fruits were harvested atoptimum maturity stage than hard greenstage. Total soluble solids, total sugar,reducing sugar were increased withstorage duration, but increasing trend wasslower when fruits were pre-cooling at5°C for 30 min and kept in plastic bagcontaining KMnO4. The longest shelf lifeof banana fruits (19 days) was observedwhen hard green stages fruits pre-coolingat 5°C for 30 min and kept in plastic bagcontaining KMnO4 and the minimumshelf life (5.87 days) was observed in thecombination of optimum maturity stage +control. So, it may be concluded that precooling for 30 min at 5°C and then kept inplastic bag containing KMnO4 treatmentshould be used for extending shelf lifeand quality of banana.

【 授权许可】

Unknown