EFFECTS OF PACKAGING METHODS, TEMPERATURE AND ETHYLENE ON SHELF LIFE AND QUALITY OF BANANA

Abstract

The study was conducted at the laboratories of the Horticulture Research Centre. Bangladesh Agriculture Research lnsutute, Joydebpur. Gazipur and cold storage of Bangladesh \gncultur::il Development Corporation. Airport. Dhaka dunng the period from April 14 to June 15, 2005. The objectives of the experiment were to evaluate the effects of temperature, packaging methods and ethylene on quality of banana during storage. Two experiments were conducted: first effect of packaging methods and temperature on the shelf life of banana. There were ten treatment combinations comprising two levels of temperature i.e room temperature (28- J00C). low temperature ( 14-15°() and five packaging methods viz. control, banavac, banavac with ethylene absorbent [Kivt:n04], perforated polythene and non-perforated polybags. Second experiment effect of ethylene and type of banana on ripening fruits. There were two types of banana viz. fresh banana and stored banana and four dosages of ethylene such as 0 (Control), 250 ppm, 500 ppm and 750 ppm. In the first experiment, weight loss (7.99%) was lower at low temperature than that of room temperature irrespective of packaging methods. Banavac and banav ac with KMnOJ packages at low temperature (14-15°C) was the best method for lengthening shelf life of green banana. Banana also kept fresh, green and hard for 21 days at both room temperature (28-30°C) and low temperature (I 4- I 5°C) in banavac and banavac with KMnOJ packages. In the second experiment. reducing sugar (9.20%), non-reducing sugar (6.10%), total sugar ( 15.30° o). P11 ( 5.3 l ) and TSS (25. l 0%) of stored fruit were higher than that of fresh banana. Total acid content (0.31 %) of stored banana was IO\\ er that or fresh banana (0.36° o).