National Academy of Agricultural Sciences (NAAS)
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PRINT ISSN : 2319-7692
Online ISSN : 2319-7706 Issues : 12 per year Publisher : Excellent Publishers Email : editorijcmas@gmail.com / submit@ijcmas.com Editor-in-chief: Dr.M.Prakash Index Copernicus ICV 2018: 95.39 NAAS RATING 2020: 5.38 |
Bananas were pretreated (in hot water at 50 °C for 10 min) and shrink wrapped in films of polyolefin 15 μ and cryovac 9 μ and stored at ambient storage conditions (Temp = 33°C; RH 72%). Experiment was conducted both for banana fingers and hands. Periodical observation was recorded on Physiological Loss in Weight (PLW), firmness, colour and other chemical changes of stored bananas were evaluated. The PLW increased gradually for banana fingers and hands wrapped in shrink films during the storage period. The firmness of bananas followed a declining trend because of softening of fruits. Hands wrapped with polyolefin 15 μ retained more firmness. Colour of the fruits changed slowly from green to yellow. pH was found low in banana hands wrapped with polyolefin 15 μ. Titratable acidity decreased with ripening whereas TSS and total sugars were found increasing with storage. Ascorbic acid increased gradually with ripening and declined suddenly during senescence. In all the treatments, banana hands wrapped with polyolefin 15 μ retained higher values of physico- chemical parameters studied and were found best under ambient storage conditions. The shelf life of hands wrapped with polylefin15 increased to 18 days as against 10 days in unwrapped fruits and wrapped fingers, for Dwarf Cavendish respectively.
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