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International Journal of Current Microbiology and Applied Sciences (IJCMAS)
IJCMAS is now DOI (CrossRef) registered Research Journal. The DOIs are assigned to all published IJCMAS Articles.
Index Copernicus ICI Journals Master List 2018 - IJCMAS--ICV 2018: 95.39 For more details click here
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National Academy of Agricultural Sciences (NAAS)
NAAS Score: *5.38 (2020)
[Effective from January 1, 2020]
For more details click here

ICV 2018: 95.39
Index Copernicus ICI Journals Master List 2018 - IJCMAS--ICV 2018: 95.39
For more details click here

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Original Research Articles

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

Int.J.Curr.Microbiol.App.Sci.2017.6(10): 2076-2084
DOI: https://doi.org/10.20546/ijcmas.2017.610.247


Quality Evaluation of Shrink Wrapped Bananas
D. Surekha1*, L. Edukondalu1, D.D. Smith2 and K.N. Raja Kumar3
1Department of Agricultural Process and Food Engineering, College of Agricultural Engineering, Bapatla - 522 101, India
2College of Food Science and Technology, Bapatla, India
3Department of Soil and Water Engineering, College of Agricultural Engineering, Bapatla, India
*Corresponding author
Abstract:

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.


Keywords: Dwarf Cavendish, Physico-chemical parameters, Shrink wrapping, Polyolefin 15μ and Cryovac 9μ.
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How to cite this article:

Surekha, D., L. Edukondalu, D.D. Smith and Raja Kumar, K.N. 2017. Quality Evaluation of Shrink Wrapped Bananas.Int.J.Curr.Microbiol.App.Sci. 6(10): 2076-2084. doi: https://doi.org/10.20546/ijcmas.2017.610.247