STUDIES ON USE OF PLANT EXTRACTS AS NATURAL COATINGS FOR ENHANCING SHELF LIFE AND QUALITY OF BANANA FRUITS
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Date
2022-01
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University of Horticultural Sciences, Bagalkot. (College of Horticulture, Bagalkot).
Abstract
An experiment entitled “Studies on use of plant extracts as natural coatings for
enhancing shelf life and quality of banana fruits” was conducted in the Department of
Post Harvest Technology, College of Horticulture, Bagalkot, Karnataka during the year
2020-21.
In this experiment, thirteen natural plants extract (T1 - Starch (2%), T2 – Aloevera gel extracts (AVE) (20%), T3 – Banana peel extracts (BPE) (20%), T4 –
Pomegranate peel extracts (PPE) (4%), T5 – Turmeric powder extract (6%), T6 –
Sesame oil (2%), T7 - (BPE) + Starch (20% + 2%), T8 - (BPE) + (AVE) (20% + 2%), T9
- (PPE) + Starch (4% + 2%), T10 - (PPE) + (AVE) (4% + 2%), T11 - Turmeric powder
extract (6%) + Sesame oil (2%) + Starch (2%) , T12 - Turmeric powder extract (6%) +
Sesame oil (2%) + AVE (20%) , T13 - Turmeric powder extract (6%) + Sesame oil (2%)
were compared with control - T14 to know their efficacy in extending the shelf life of
banana fruits under ambient condition. In experiment I, under ambient condition,
bananas coated with aloe-vera gel in T2 showed significantly minimum disease score
(22.40 %). However, banana fruits did not show any significant differences with,
microbial count load (log cfu/g), crown rot incidence score (%) among the treatments
during the storage period of 7 days.
In experiment II, under ambient condition, bananas were coated with aloe-vera
gel in T2 showed significantly minimum physiological loss in weight (PLW) (2.98 %),
minimum TSS (ºB) (10.20), minimum disease index (%) (0.75) and maximum shelf-life
(7.13 days). However, banana fruits did not show any significant differences with, pulp
to peel ratio, instrumental colour a* and b* values, total phenols (mg GAE/100) among
the treatments during the storage. In experiment III, studies conducted under ambient
condition, bananas coated with aloe-vera gel in T2 showed significantly minimum
physiological loss in weight (PLW) (3.12 %), minimum TSS (ºB) (10.11), minimum
disease index (%) (0.75) and maximum shelf-life (7.71 days). Whereas, banana fruits
could not show significant differences regarding the pulp to peel ratio, instrumental
colour a* and b* values, total phenols (mg GAE/100) among the treatments during the
storage of 7 days.
Treatment combinations such as T10 - (PPE) + (AVE) (4% + 20%), T11 -
Turmeric powder extract (6%) + Sesame oil (2%) + Starch (2%), T12 - Turmeric powder
extract (6%) + Sesame oil (2%) + AVE (20%), T13 - Turmeric powder extract (6%) +
Sesame oil (2%) could not find to be economically viable to extend the shelf of banana
fruits under the ambient condition during the course of study. Although, under ambient
condition treatment T2 yielded an additional shelf life of 2 days over the control
treatment.