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Title: Effect of shrink film wrapping on storage behavior of banana (Musa paradisiaca L.) cv. Robusta
Authors: M K, Honnabyraiah
Guide/Chairperson: Shantha Krishnamurthy
Keywords: shrink film
Issue Date: 1996
Year of Submission: 1996
Abstract: Investigations on the effect of shrink film wrapping in Robusta banana stored at room temperature (RT 25+ 1 ºC with 45% RH) and low temperatures (LT 15 ºC with 65% Rh) on shelf life and quality was studied. Banana hands with 6-8 fingers, of optimum maturity were wripped in shrink films BDF-2001 (100 guage) and D-955 (100 guage) and stored at RT and LT. periodical observations were recorded on weight loss, respiration rate, firmness, other chemical changes, shelf life and organoleptic quality of the stored fruit. The weight loss at RT was 11% in unwrapped fruits as compared to 2.5% in film wrapped fruits and this was reduced to 1-4% at LT storage. Fruit firmness decreased from 12.5 kg to 2.5 kg/cm during 14 days of storage at RT but LT this decrease was seen after 35 days of storage. Ripe fruits in film wrapping retained more firmness (3.5-4.5 kg/cm) both at RT and LT. Starch content was more in the film wrapped fruits (2.1-4.3%) at LT storage and less (1.8-2.1%) at RT storage. The increase in reducing sugar content was from 0.6 to 9.7 to 11.0% and total sugar content was in the rage of 13.0-17.5%. The rate of respiration increased from 14 mg to 145 mg CO2/kg/hr followed by a decline in the unwrapped fruits and the rate was reduced significantly in film wrapped fruit. The shelf life of unwrapped fruits was 14 and 30 days at RT and LT storage respectively. This was enhanced to 21 to 23 days by rapping with BDF and D 955 films at RT and 30 to 37 days at LT. 158
URI: http://www.erepo.iihr.ernet.in/handle/123456789/447
University in which they received their degree: University of Agricultural Sciences, Bangalore
Degree Level: Ph.D

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