Abstract
A study was undertaken with the objective of developing environmental friendly integrated treatment strategies for controlling crown rot disease in Embul banana. The fungicidal potential of 1% alum (sodium aluminium sulphate) was observed in vitro . Findings indicate that alum+basil oil (0.16% or 0.20% v/v) treated 80, 85, 90 day mature Embul banana fruits were relatively free from crown rot disease after subjecting to modified atmosphere packaging (MAP) and storage at optimum temperature. Crown rot disease severity of 85-day mature and vacuum packed 1% alum (w/v) washed banana was lower and comparable to carbendazim (bavistin) treatment. After ripening, there was no significant difference in physico-chemical properties (titratable acidity, total soluble solids, pH, fruit firmness) of all treated fruits compared to the control. Sensory properties were slightly affected as compared to untreated fruits. MAP and vaccum packaging in combination with alum and/ or basil oil spray treatments at 12-14°C could extend the storage life of Embul banana upto 32 days which could be recommended for sea shipment. Key words : Crown rot; Embul banana; Essential oils; Post harvest disease control DOI: 10.4038/tare.v12i1.1980 Tropical Agricultural Research & Extension 12(1):2009 23-30
Highlights
Embul banana (Musa acuminata-AAB) is a popular dessert fruit in Sri Lanka
Research conducted in Sri Lanka have shown that the storage life of ‘Kolikuttu’ banana when kept at modified atmosphere, in a package containing low oxygen and high carbon dioxide concentrations, could be extended up to 21 days. (Illeperuma et al 2000; Ranasinghe et al 2005)
Pathological properties: After induced ripening, control hands, demonstrated a relatively high crown rot severity of 50% (CRS = 2)
Summary
Embul banana (Musa acuminata-AAB) is a popular dessert fruit in Sri Lanka. The short storage life and crown rot disease are the major problems associated with the export of this commodity over long distances. Discoloration of infected tissues and detachment of fruits from the crown during handling would shorten storage life, decrease consumer appeal and affect quantity and quality of banana for local consumption and export (Ranasinghe et al 2003; Anthony et al 2004). Research conducted in Sri Lanka have shown that the storage life of ‘Kolikuttu’ banana when kept at modified atmosphere, in a package containing low oxygen and high carbon dioxide concentrations, could be extended up to 21 days. The low temperature (11–140C) slows down the growth of micro organisms mainly fungi on banana fruits (Wills et al 1982). In commercial export oriented operations, dehanded banana hands are washed in 1% (w/v) alum solution in a float tank to avoid latex staining (Wijerathnam 1996)
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