Garlic extract plus sodium metabisulphite enhances shelf life of ripe banana fruit

Abstract

SummaryRipe banana fruits were subjected to dip treatment for 4 h using chemicals, plant extracts or their combinations, and shelf life of treated fruits stored at room temperature was monitored by assaying fruit firmness. The treatment of fruit with 1% garlic clove extract or 10% onion bulb extract and adjusting the pH to 4.5 extended the shelf life by 4–5 days when compared with untreated fruit. Treatment with a combination of 1% garlic extract and 1 mm sodium metabisulphite and adjusting the pH to 4.5 prolonged the shelf life of ripe banana to 13–14 days when compared with 6–7 days for the untreated fruit. The treatment delayed the fruit softening by diminishing the rate of starch and pectin degradation. The rate of increase in β‐amylase and polygalacturonase activities along with softness was also retarded in treated fruits when compared with control fruits.