Effect of storage temperature on the quality of kepok banana (Musa paradisiaca formatypica)

Andi Nur Faidah Rahman,Victor Crystaline Muhammad,Februadi Bastian

doi:10.20956/canrea.v4i1.338

Andi Nur Faidah Rahman, Victor Crystaline Muhammad + Show 1 more

Open Access

https://doi.org/10.20956/canrea.v4i1.338

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Abstract

Kepok bananas are processed bananas that have ABB genotype, the letter B indicates that banana kepok has a stronger resistance to disease and chilling injury in cold temperatures storage. Storage at cold temperatures can extend the shelf life of bananas, because cold temperatures can slow down the respiration and enzymatic processes. The purpose of this study is to observe the effect of storage temperature on quality and shelf life, and to determine optimum storage temperature. The method used is storage temperature at room, 15oC and 10oC until the banana is damaged. The parameters observed were respiration patterns, weight loss, hardness, fruit skin color, total acid, vitamin C, pH, and total soluble solids. The results showed that bananas stored at cold temperatures (10oC and 15oC) can last up to 20 days while at room temperature only lasts for 10 days. Kepok bananas stored at 10oC have not shown symptoms of chilling injury.

Highlights

Indonesia is one of the countries with the largest amount of banana production globally, where the production in 2018 reached 7.26 million tons [1]
analysis of variance (ANOVA) test results showed room temperature storage was significantly different when compared to cold temperatures (15oC and 10oC), because at room temperature the respiration, enzymatic and microbial activity was faster than at cold temperature
ANOVA test results showed that room temperature storage was significantly different when compared to cold temperatures (15oC and 10oC)

Summary

Introduction

Indonesia is one of the countries with the largest amount of banana production globally, where the production in 2018 reached 7.26 million tons [1]. Many types of bananas grow in South Sulawesi, based on fruit flesh color, kepok banana has 2 types, namely white and yellow, besides it is a climacteric fruit that has a short shelf life after being harvested because the respiration rate increases. Inappropriate treatment of the harvested fruit causes quicker damage, due to continuous microbial and enzymatic activity [2]. To extend the shelf life, they need to be stored at low temperatures to decelerate the respiration, enzymatic and microbial activity [2]. Bananas are often stored at 10-15oC, but kepok banana’s optimum storage temperature to produce good quality, promote long shelf life, and avoid chilling injury effects is not yet known

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