STUDY ON EFFECT OF PACKAGING MATERIALS ON SHELF LIFE OF INTACT AND ISOLATED BANANA (Musa paradisiaca L.)
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Date
2019-06-20
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Sri Konda Laxman Telangana State Horticulture University, Mulugu, Siddipet (Dist.), College of Horticulture, Rajendranagar, Hyderabad-30
Abstract
The present investigation entitled “STUDY ON EFFECT OF PACKAGING MATERIALS ON SHELF LIFE OF INTACT AND ISOLATED BANANA (Musa Paradisiaca L.).” was conducted at Post Harvest Laboratory, College of Horticulture, Sri Konda Laxman Telangana State Horticultural University (S.K.L.T.S.H.U), Rajendranagar, Hyderabad during the year 2018-2019.
The objective of the experiment was to evaluate the effect of different packaging materials on shelf life of banana under different conditions. First and second experiment was carried out with 12 treatments in Completely Randomized Design with three replications to study effect of packaging materials on shelf life of intact and isolated banana, respectively and various physical parameters like PLW (%), fruit firmness (kg/cm2), pulp to peel ratio, color development, spoilage record during experiment, DA meter, shelf-life (16) were studied.
The results revealed that, the lowest recorded PLW (%) was recorded in fruits kept in polythene covers of intact banana fruits in HDPE (50 microns) with 2% Perforation (2.77) and isolated banana fruits LDPE (50 microns) with 2% Perforation
(2.02). This might be due to lower rate of transpiration, oxygen depletion, CO2 accumulation in the polythene bags reaching on equilibrium and as a result the respiratory process was slowed down at 16th days.
The fruit firmness were highest firmness polyethylene bags covered recorded intact banana fruits LDPE (50 microns) with 2% Perforation (4.80) and isolated banana fruits LDPE (40 microns) with1% Perforation (2.93). As a result of fruit related to the changes in the amount of pectin materials cementing the cell walls and the hydrolysis of starch, hemicellulose and cellulose in the fruit. Firmness of the fruit in terms of pressure was found to reduce with increase in storage period at 16th days.
The pulp to peel ratio was recorded in polythene cover intact bananas fruits LDPE (40 microns) with non Perforation (3.50) and isolated banana fruits HDPE (50 microns) with 2% Perforation (2.87) may be due to slow rate of ripening as well created by O2 depletion and CO2 accumulation. Reduces the transpiration loss and osmotic pressures to pulp and peel resulting in narrow ratio of pulp to peel in treated fruits Transpiration is relatively constant in mature green fruit in pulp to peel ratio as ripening advanced in the fruits at 16th days.
The highest peel thickness was noticed polyethylene bags recorded intact banana fruits LDPE (50 microns) with 1%Perforation (2.73) and isolated banana fruits LDPE (50 microns) with Non Perforation (2.45). As a result of fruit related to humidity of peel that losing of humidity of peel during the repining of fruit at 16th days.
DA Meter is a new technology the maximum fruit DA meter was recorded intact banana fruits LDPE (50 microns) with Non Perforation (0.92) and isolated banana fruits HDPE (50 microns) with 2% Perforation (0.39) at 16th days.
This provides a rapid non-destructive method for assessing fruit maturity from orchard to market. Being non-destructive, the DA Meter can monitor fruit maturity as it develops in the orchard to predict the optimum harvest date. DA meter maturity classes can be identified to optimize harvest timing to supply local and export markets of choice at 16th days.
Fruits packed in polythene cover with LDPE (50 microns) with 2% Perforation (18.66) intact banana fruits and isolated banana fruits LDPE (50 microns) with 1%Perforation (17.88) isolated banana were recorded spoilage percent during at 16days.
It was recorded that, polythene bags cover the maximum shelf life of intact banana fruits LDPE (50 microns) with 2% Perforation (15.33) and isolated banana fruits
LDPE (50 microns) with 2% Perforation (15.70. This might be due to accumulation or maintenance of high relative humidity in the polythene bags there by reduced rate of transpiration at 16th days.
Description
The present investigation entitled “STUDY ON EFFECT OF PACKAGING MATERIALS ON SHELF LIFE OF INTACT AND ISOLATED BANANA (Musa Paradisiaca L.).” was conducted at Post Harvest Laboratory, College of Horticulture, Sri Konda Laxman Telangana State Horticultural University (S.K.L.T.S.H.U), Rajendranagar, Hyderabad during the year 2018-2019.
The objective of the experiment was to evaluate the effect of different packaging materials on shelf life of banana under different conditions. First and second experiment was carried out with 12 treatments in Completely Randomized Design with three replications to study effect of packaging materials on shelf life of intact and isolated banana, respectively and various physical parameters like PLW (%), fruit firmness (kg/cm2), pulp to peel ratio, color development, spoilage record during experiment, DA meter, shelf-life (16) were studied.
The results revealed that, the lowest recorded PLW (%) was recorded in fruits kept in polythene covers of intact banana fruits in HDPE (50 microns) with 2% Perforation (2.77) and isolated banana fruits LDPE (50 microns) with 2% Perforation
(2.02). This might be due to lower rate of transpiration, oxygen depletion, CO2 accumulation in the polythene bags reaching on equilibrium and as a result the respiratory process was slowed down at 16th days.
The fruit firmness were highest firmness polyethylene bags covered recorded intact banana fruits LDPE (50 microns) with 2% Perforation (4.80) and isolated banana fruits LDPE (40 microns) with1% Perforation (2.93). As a result of fruit related to the changes in the amount of pectin materials cementing the cell walls and the hydrolysis of starch, hemicellulose and cellulose in the fruit. Firmness of the fruit in terms of pressure was found to reduce with increase in storage period at 16th days.
The pulp to peel ratio was recorded in polythene cover intact bananas fruits LDPE (40 microns) with non Perforation (3.50) and isolated banana fruits HDPE (50 microns) with 2% Perforation (2.87) may be due to slow rate of ripening as well created by O2 depletion and CO2 accumulation. Reduces the transpiration loss and osmotic pressures to pulp and peel resulting in narrow ratio of pulp to peel in treated fruits Transpiration is relatively constant in mature green fruit in pulp to peel ratio as ripening advanced in the fruits at 16th days.
The highest peel thickness was noticed polyethylene bags recorded intact banana fruits LDPE (50 microns) with 1%Perforation (2.73) and isolated banana fruits LDPE (50 microns) with Non Perforation (2.45). As a result of fruit related to humidity of peel that losing of humidity of peel during the repining of fruit at 16th days.
DA Meter is a new technology the maximum fruit DA meter was recorded intact banana fruits LDPE (50 microns) with Non Perforation (0.92) and isolated banana fruits HDPE (50 microns) with 2% Perforation (0.39) at 16th days.
This provides a rapid non-destructive method for assessing fruit maturity from orchard to market. Being non-destructive, the DA Meter can monitor fruit maturity as it develops in the orchard to predict the optimum harvest date. DA meter maturity classes can be identified to optimize harvest timing to supply local and export markets of choice at 16th days.
Fruits packed in polythene cover with LDPE (50 microns) with 2% Perforation (18.66) intact banana fruits and isolated banana fruits LDPE (50 microns) with 1%Perforation (17.88) isolated banana were recorded spoilage percent during at 16days.
It was recorded that, polythene bags cover the maximum shelf life of intact banana fruits LDPE (50 microns) with 2% Perforation (15.33) and isolated banana fruits
LDPE (50 microns) with 2% Perforation (15.70. This might be due to accumulation or maintenance of high relative humidity in the polythene bags there by reduced rate of transpiration at 16th days.
Keywords
BANANA