Effect of Storage Time and Room Temperature on Physicochemical and Geometric Properties of Banana (Musa Spp.) Fruit

Abstract

Information of banana (Musa spp.) fruit on physicochemical and geometric properties are important to maintain quality parameters. Banana is the most consumed fruit and has great importance for small-scale farmers and has a healthy diet. This study investigated the effect of storage time and room temperature on the physicochemical and geometric properties of banana fruit. Due to its attractive texture and color bananas is popular. However, because of perishability, it has a short shelf life. Banana fruit physicochemical and geometric properties (weight loss, hardness and penetration, color, pH, total soluble solids, and titratable acidity were significantly affected by storage time and room temperature. During storage at room temperature, the color values L- value (lightness) and b- value (yellow) were increased(36.4 to 52.1 and 22.93 to 42.34) respectively. However, the value decreased from -15 to -25.1. Weight loss and TSS also increased from 10.4 to 14.3 and 3 -15°Bxrespectively. TA decreased from 0.47 to 0.14 and pH increased4.2 to7.3.Hardness with peel and without peel decreased from 1089.5 to 316.76 N and 937 -183.46 N respectively. Penetration with peel and without peel decreased from 72.5 to 18.81 and 52.25 to 10.88 N respectively. Therefore, storage time and room temperature were affecting the physico-chemical and geometric properties of stored banana fruits at room temperature and CRD design was used for analysis. Based on the research, limitation further research is needed to study the effect of storage time at room temperature on nutrition composition, ant-oxidants, size, and shape of stored bananas by taking more time.