Enhancing quality of banana by using different post-harvest treatments

Abstract

The investigation was carried out to study the effect of post-harvest treatment of chemicals, wax emulsion and storage conditions on quality of banana (Musa paradisiaca L.) was laid out with six chemical treatments viz., C1 - Hexanal @ 3%, C2 - Hexanal @ 4%, C3 - Hexanal @ 5%, C4 - Salicylic acid @ 2 mM, C5 - Salicylic acid @ 3 mM, C6 - Salicylic acid @ 4 mM, two wax emulsions viz., W1 - Wax emulsion @ 6%, W2 - Wax emulsion @ 8%, two different storage conditions viz., S1 - Ambient temperature and S2 - Cold storage (13 °C + 1) and fruits were analyzed for physico-chemical parameters at an interval of two days. The treatment combination C1W2S2 i.e. hexanal @ 3% + wax emulsion @ 8% + cold storage (130 °C+1) revealed minimum change in TSS (0Brix), pH, titratable acidity (%), total sugars (%), reducing sugars (%), non-reducing sugars (%) and adjudged as the best for these quality parameters at the end of storage period of 24 days.