Vandana A. KumarMathur, Ananya2022-12-202022-12-202022-09https://krishikosh.egranth.ac.in/handle/1/5810190704The study conducted during 2022, in biochemistry department, cbsh, gbpuat, was aimed to enhance the shelf-life of banana (musa acuminata l.) cv. grand naine by applying aqueous solutions of salicylic acid (s: 1mm), gibberellic acid (g: 1mm), 1- methylcyclopropene (m1 to m5, ranging between 50μl/l to 800 μl/l) and salicylic- +gibberellic acids (sg1: 1mm each and sg2: 1mm of salicylic- and 2mm gibberellic acids) for 15 minutes followed by air drying and storage for 20 days at room temperature (24ºc- 27ºc). enzymatic studies, biochemical parameters, sensory evaluation and physical observations, in triplicates were performed at 5day-intervals. the increase in activities of cellulase, invertase, xylanase, polygalacturonase and peroxidase (0.071±0.006, 0.002±0.001, 0.0206±0.013, 0.004±0.0001, 0.030±0.001 u/100gfw, respectively, on day 20) viz-a-viz control (0.365±0.002, 0.0041±0.01, 1.7462±0.016, 0.014±0.001, 0.0520±0.001, respectively, on day 20) and contents of total soluble protein, soluble sugars and total phenols (0.308g/100g, 3.23%, 61.2mgae/100g, respectively, on day 20) was the least for m5 treatment and highest for s treatment. all mcp treatments delayed ripening as they performed better than s, g, sg1 and sg2, throughout storage. the decrease in total starch, resistant starch, total flavonoids, titratable acidity and ascorbic acid (72.73%, 53.9%, 15.5mqe/100g, 0.7%, 85±0.04mg/100ml, respectively, on day 20) was the least for m5 treatment. other treatments of mcp also decreased total starch, resistant starch and total flavonoid contents, concomitant to their increasing concentrations. the decrease in activities of cellulase, xylanase, polygalacturonase, soluble sugars and increase in contents of total starch, resistant starch and total flavonoids by sg1 & sg2 were significantly lower than those shown by s & g alone. delayed color and texture changes were observed in m5 treated banana which remained ‘hard’ (texture score: 1) and ‘yellow with green tips’ (color score: 2) till 10 days of storage. an enhanced shelf-life of banana was observed for 10-15 days when treated with 800 μl/l of mcp treatment and stored at room temperature.EnglishThesis