Abstract
An experiment was conducted for evaluation of post-harvest treatments on chemical changes in banana during ripening under different storage conditions. Treatments included combinations of pre-cooling at 13°C and 95% RH for 30 min storage at ambient conditions at 14°C and 95% RH and dipping in Ethrel @ 500, 1000, 1500 ppm for 10 secs and storage at ice placed condition for seven days. Maximum ascorbic acid and moisture were observed in storage at 14°C and 95% RH from 3rd to 13th day of storage. The minimum pH was observed in treatments consisting of dipping in @ 500, 1000, 1500 ppm for 10 sec and storage at ice (8 kg/day) placed condition for seven days) from 3rd to 13th day of fruit storage respectively. Increase in moisture on 7th and 9th day of storage observed in fruits dipped in ethrel @1000 ppm for 10 sec and stored at ice (8 kg/day) placed condition. Similarly significant reduction in starch, ascorbic acid and pH was also recorded in ethrel treated fruits during ripening and storage. After 13 th day of storage, it was observed that moisture was increased gradually day by day when stored at 14°C and 95% RH treatment during storage upto 37th day. On the other hand, the starch, ascorbic acid and pH content of fruit gradually decreased day by day from 13th up to 37th day.
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
