Vol. 12, Issue 5 (2023)

Author(s):
Pavethra A, Karishma Sebastian, KN Satheeshan, BS Manjula, Bharanidharan A, Giriprasath RS, Irine Chacko and Vishal S

Abstract:
A study was conducted in Karunya Institute of Technology and Sciences, Coimbatore to find the best postharvest treatment to enhance the shelf life of banana var. Poovan by maintaining better biochemical qualities. Fruit bunches were harvested at mature green stage, separated into hands, precooled and subjected to 12 treatments and stored in Corrugated Fibre Board boxes till the end of shelf life under ambient condition. The results from the present study indicated highest shelf life of 20.67 days for fruits dipped in 30ppm sodium hypochlorite (T₂) with least colour change and maximum vitamin C (7.39 mg 100 g^-1) at the end of storage. Highest TSS of 25.27°Brix and total sugar content of 21.08% was recorded in fruits coated with 40% aloe vera extract + packaging with potassium permanganate (T₁₀). Fruits wrapped using cling flim showed maximum reducing sugars (13.37%), carotenoids (5.36 µg 100 g^-1) and sugar acid ratio (54.23) and fruits treated with 2% hexanal gave maximum acidity of 0.56%.