Abstract
A huge loss of banana occurs due to its shorter shelf life and inappropriate postharvest handling. There is a scarce of effective postharvest practices to combat this situation in Bangladesh. In this context, the current experiment was conducted to assess the effects of hot water (45°C for 2 or 5 minutes) and neem leaf extract (20% or 40%) on quality and shelf life of banana (cv. Sabri). The experiment was carried out in completely randomized design with three replications. Data on physico-chemical properties of banana were collected during storage in ambient conditions for two weeks. After two weeks of storage, the banana treated with 40% neem leaf extract showed longest shelf life (8.33 days), minimum change in color (score 4.88), minimum disease incidence (33.33%) and severity (score 2.23), lower reduction of titratable acidity (0.12%) and lower level of total soluble solid (6.90%). While the banana were treated with hot water at 45°C for 2 min, the treated banana also showed lower color change (score 4.53), longer shelf life (8.33 days), minimum loss of firmness (score 4.67), minimum change in vitamin C content (2.17mg/100g) and lower reduction in titratable acidity (0.11%). Among the combined treatments, the banana treated with the combination of hot water (at 45°C for 5 minutes)and 40% neem leaf extract also exhibited considerably longer shelf life (8.17 days), lower change in color (score 5.00), lower disease incidence (46.67%) and lower reduction in titratable acidity (0.15%). From the study it could be concluded that the fruit treated with 40% neem leaf extract retained the majority of the quality parameters for considerably longer period and thereby it could be recommended for practical use to ensure better and longer storage of banana (cv. Sabri)
 J.Bangladesh Agril. Univ. 16(3): 351–356, December 2018
Highlights
Banana (Musa sp.) is a popular fruit belonging to the family Musaceae is a high quality tropical fruit having high calorific and nutritional value (Habiba, 2012)
For hot water treatment, selected bananas were immersed into hot water (45°C) for 2 or 5 minutes before placing them to treat with 20% or 40% neem extract by spraying
Color change of banana A significant (P ≤ 0.05) rapid change in color of banana was observed from the current study (Fig. 1)
Summary
Banana (Musa sp.) is a popular fruit belonging to the family Musaceae is a high quality tropical fruit having high calorific and nutritional value (Habiba, 2012). The use of synthetic chemicals for the reduction of postharvest losses and extension of shelf life of perishables is a threat to human health and environment (Habiba, 2012) In this regard, the fruit exporting countries apply hot water treatment to reduce pest or disease causing organism (Sivakumar and Falik, 2013; Theodosy and Kimaro, 2011). (Anjum et al, 2016) and hotwater (Thi-Nghiem et al, 2010) are popularly practiced abroad but rare use of plant extracts and hot water is noticed and very little research has been done on this issue in Bangladesh For these reasons the current study has been designed to evaluate the effectiveness of hot water and plant extract on shelf life and postharvest quality of banana in ambient conditions
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