Storage studies in banana, var. Robusta

Abstract

An investigation was in the comparative effects of skin coatings with 6% waxol, 1% and 2% Tal prolong with and without packaging of fruits in vented polyethylene bags and the use of polyethylene absorbent ‘purafil’ on extension of shelf life, ripening, weight loss and other related chemical changes at ambient conditions of storage. It was observed that Tal prolong in unpacked, retarded ripening of the fruit by 5 days. In packed prolong and waxol treated fruits, there was delay in ripening by 7 days. This delay in ripening was correlated with reduced rates of softening of the fruit and development of yellow surface colour. Changes in firmness, moisture, pulp/peel ratio, acidity and alcohol insoluble residues were also recorded. Losses in weight were reduced considerably. The quality of ripe fruits in untreated control, packed in polyethylene bags was superior to those kept without packing. Tal prolong treated fruits were acceptable, through slightly inferior, because of its yellowish green surface colour and soft texture. Use of purafil resulted in excellent quality as compared to all the other treatments.