Effect of sugar and NaCl soaking treatments on the quality of sweet banana figs

Abstract

Banana strips were soaked in sugar and/or NaCl solutions (at room temperature), oven-dried and the figs characterised in terms of their composition, consumer acceptance and storage qualities. These tests were undertaken to ascertain the suitability of the solutions for preservation of sweet bananas as added-value foods and to minimise post-harvest losses. Soaking in plain water before drying improved the figs’ brightness. Sugar or NaCl in solution (at 10%, w/v) as well as a composite solution (5% NaCl + 5% sugar) showed improved water-binding activity, slightly increasing the moisture content of the figs. Although soaking enhanced diffusion of solutes into banana strips, the sensory attributes of those that had not been soaked before drying were equally well appreciated. The composite NaCl and sugar solution improved these sensory qualities, and more importantly the storage quality of banana figs, retarding mould development and inhibiting mould growth on the figs’ surface.