Extending shelf life of Ney Poovan banana through active packaging for export market

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Published

2023-06-28

DOI:

https://doi.org/10.58993/ijh/2023.80.2.15

Keywords:

Musa sp., AB genome, PLW, Export quality
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Issue

Vol. 80 No. 2 (2023): Indian Journal of Horticulture

Section

Research Articles

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Copyright (c) 2023 Indian Journal of Horticulture

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This work is licensed under a Creative Commons Attribution-ShareAlike 4.0 International License.

Authors

  • Shiva K N ICAR - National Research Centre for Banana, Thayanur Post, Tiruchirapalli-620 102, Tamil Nadu, India.
  • Suresh Kumar P ICAR - National Research Centre for Banana, Thayanur Post, Tiruchirapalli-620 102, Tamil Nadu, India.
  • Kamaraju K ICAR - National Research Centre for Banana, Thayanur Post, Tiruchirapalli-620 102, Tamil Nadu, India.
  • Sivasankari R ICAR - National Research Centre for Banana, Thayanur Post, Tiruchirapalli-620 102, Tamil Nadu, India.
  • Uma S ICAR - National Research Centre for Banana, Thayanur Post, Tiruchirapalli-620 102, Tamil Nadu, India.

Abstract

The present study focuses on the impact of active packaging technology on the Ney Poovan banana variety, aiming to extend its shelf life for export purpose. The experiment comprised four treatments: an ethylene absorber, a moisture absorber, a control group, and packaging in vacuum-sealed polythene bags. These banana samples were subsequently stored at two different temperatures, namely room temperature (RT) and 13.5°C. The results obtained from the experiment indicated that the fruits packed with an ethylene absorber exhibited an extended shelf life of 72 days when stored at 13.5°C. The fruits remained fresh for 20 days when stored at RT. These ethylene-treated fruits also displayed the highest pulp-to-peel ratio (PPR) of 7.34 when held at 13.5°C, while the highest acid content (0.673%) was registered at RT. On the other hand, the control group fruits stored at RT tended to show the highest TSS content (29oBrix). The fruits stored at RT, irrespective of the treatments exhibited the highest content of TSS (21.11oBrix). The physiological loss in weight increased gradually during storage in both temperatures but was low in fruits packed with moisture absorbers. Though the ethylene evolution rate increased towards extended storage in both temperatures, the concentration was less in fruits packed with ethylene absorber.

How to Cite

Shiva K N, Suresh Kumar P, Kamaraju K, Sivasankari R, & Uma S. (2023). Extending shelf life of Ney Poovan banana through active packaging for export market. Indian Journal of Horticulture, 80(2), 225–230. https://doi.org/10.58993/ijh/2023.80.2.15

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