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|Title: ||Physiological characteristics of banana fruits cv. Ney Poovan as affected by harvest maturity and storage temperature|
|Authors: ||K P, Gopalakrishna Rao|
D V, Sudhakar Rao
|Issue Date: ||2009|
|Citation: ||K.P. Gopalakrishna Rao, Elizabeth George and D.V. Sudhakar Rao. 2009.Physiological characteristics of banana fruits cv. Ney Poovan as affected by harvest maturity and storage temperature. Second National Conference on Production of Healthy Planting Material in Banana organized by AIPUB and NRCB at Jain Irrigation Systems Ltd., Jalgaon Hills, 3-6 October.|
|Abstract: ||India has an array of banana cultivars grown almost throughout the country depending upon preference, resource, availability and production system. Ney Poovan (AB) commonly known as Elakki bale, once a delicate backyard cultivar of choice, now assumes commercial cultivation. This cultivar occupies large areas in Karnataka, and the area and production are increasing because of growing demand and the higher profitability. It is also becoming most preferred cultivar due to excellent flavour and better post-green life.
The stage of maturity at harvest has a profound influence on the physical appearance, bio-chemical constituents, the quality of ripe fruits and shelf life of banana. Although the usual practice is to harvest the bunches when the fingers are three-quarters full, bananas may have to be harvested at different degrees of maturity depending on distance of haulage, time of consumption and the variety grown. The market life and quality of fruits are affected depending on the time and method of harvesting, mode of packaging, handling and storing.
In the present study, the fruits were harvested at two different maturity stages viz., (i) Full three quarters (M1) with less prominent angles and with a pulp to peel ratio of 2.25 and (ii) Three-quarters full (i.e., fruits which has attained clearly marked angles and cuts a pulp to peel ratio of 1.50). Fruits of these two stages of maturity were stored at three temperatures viz., (1) 13±1°C, (2) 10±1°C and (3) R.T. (25-30°C). Periodical observations were recorded on Physiological Loss in Weight (PLW%), respiration (mg CO2 kg-1hr-1), firmness (kg), colour values (L, a, b), pulp to peel ratio, and days taken to ripe/green life.
The maturity stage M1 showed higher PLW throughout the storage period irrespective of storage temperatures. Storage at low temperatures significantly reduced the PLW. The maximum respiration rate of 232 mg CO2 kg-1 hr-1was shown by the M1 fruits at the climacteric peak reached at R.T. on the 5th day. The climacteric peak for M2 fruits at R.T. reached on the 7th day. The CO2 production rates were reduced in fruits of both maturity stages at lower storage temperatures. Fruits of maturity stage M1 developed higher pulp to peel ratio which is a desirable factor. The rate of softening was higher in fruits of M1 maturity stage compared to M2 at all storage temperatures. Storage at lower temperature reduced the softening and ripening rate and maintained higher firmness for longer periods. The fruits stored at 13±1°C had maximum firmness after 17 days of storage. Fruits of M2 maturity stored at 10±1°C showed highly delayed colour development, softening and ripening, but the fruit quality was poor. Fruits stored at 13±1°C showed better colour development and higher L,a,b values and sensory scores compared to those stored at 10±1°C. It can be concluded that the green life of Ney Poovan banana fruits harvested at full three quarters and three quarters full stages can be extended without affecting the quality upto 17 days and 20 days respectively if stored at 13±1°C compared to 5 and 7 days respectively if stored at R.T. (25-30°C).|
|Appears in Collections:||Post Harvest Technology|
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