Shelf Life Of Banana Research Articles

Quality Characters and Shelf Life of Banana (Musa spp.) cv. Barjahaji as Influenced by Bunch Feeding of Nitrogen (N) and Potassium (K)

Quality Characters and Shelf Life of Banana (Musa spp.) cv. Barjahaji as Influenced by Bunch Feeding of Nitrogen (N) and Potassium (K)

Starch Based Nanocomposites in Active Packaging for Extended Shelf Life of Fresh Fruits

Starch based packaging materials are made from cassava starch with increased antimicrobial activity of titanium dioxide (TiO2) and zinc oxide (ZnO) nanoparticles. The objectives of this work were to evaluate the quantities of cassava starch, vinegar, glycerin, and water used for 10×10 cm2 sheet film molding, and to investigate the antimicrobial activity of starch-nanoparticles based films. TiO2 and ZnO nanoparticles were added into an aqueous starch solution at 0.01, 0.03, and 0.05 %w/w. The antimicrobial activity testing indicated that no inhibition zone against microorganisms was observable for film without the incorporation of nanoparticles. Inhibition areas were yielded by films coated with all concentrations of TiO2 and ZnO (10 mm for 1×1 cm2 and 20 mm for 2×2 cm2 dimensions of films). The results showed that starch films mixed with 0.01 %w/w of TiO2 were able to extend the shelf life of bananas from 5 - 7 days to 14 days, and tomatoes from 7 - 10 days to 21 days. The biodegradation test of starch film was carried out under the real condition of landfills. The result showed that all starch based films appeared to decompose in the soil within 14 days. The UV-vis spectrum of soil from landfill area containing nanoparticle-starch composites showed no TiO2 or ZnO absorbance spectra; there was no nanoparticle residue in soil. Starch based nanocomposite films could be used for active packaging applications for post-harvest produce.

Physical and antimicrobial properties of sodium alginate/carboxymethyl cellulose films incorporated with cinnamon essential oil

Abstract Antimicrobial sodium alginate/carboxymethyl cellulose (SA/CMC) films were prepared by using glycerol as plasticizer, cinnamon essential oil (CEO) as antimicrobial agent, and Tween® 80 as surfactant. The effects of CEO concentration on the microstructure and physical, barrier, mechanical, and antimicrobial properties of SA/CMC films with Tween® 80 were investigated. It was found that the incorporation of CEO increased the thickness, water vapour permeability, oxygen permeability, and elongation at break of the films and significantly reduced the moisture content and tensile strength. However, water vapour permeability was reduced when 15 g/L CEO was incorporated into the films. The oxygen permeability of films slightly decreased with increasing Tween® 80 concentration. Moreover, SA/CMC films containing CEO exhibited excellent antimicrobial activity for Escherichia coli and Staphylococcus aureus. With increasing CEO amount to 15 g/L, the inhibitory effects on Staphylococcus aureus increased with increasing amounts of Tween® 80. In addition, film-forming solutions with CEO were used as coatings for the preservation of bananas. The results showed that the coatings could extend the shelf life of bananas.

Heat and mass transfer coefficients and modeling of infrared drying of banana slices

ABSTRACT Banana is one of the most consumed fruits in the world, having a large part of its production performed in tropical countries. This product possesses a wide range of vitamins and minerals, being an important component of the alimentation worldwide. However, the shelf life of bananas is short, thus requiring procedures to prevent the quality loss and increase the shelf life. One of these procedures widely used is drying. This work aimed to study the infrared drying process of banana slices (cv. Prata) and determine the heat and mass transfer coefficients of this process. In addition, effective diffusion coefficient and relationship between ripening stages of banana and drying were obtained. Banana slices at four different ripening stages were dried using a dryer with infrared heating source with four different temperatures (65, 75, 85, and 95 ºC). Midilli model was the one that best represented infrared drying of banana slices. Heat and mass transfer coefficients varied, respectively, between 46.84 and 70.54 W m-2 K-1 and 0.040 to 0.0632 m s-1 for temperature range, at the different ripening stages. Effective diffusion coefficient ranged from 1.96 to 3.59 × 10-15 m² s-1. Activation energy encountered were 16.392, 29.531, 23.194, and 25.206 kJ mol-1 for 2nd, 3rd, 5th, and 7th ripening stages, respectively. Ripening stages did not affect the infrared drying of bananas.

Minimize browning incidence of banana by postharvest active chitosan/PVA Combines with oxalic acid treatment to during shelf-life

Abstract The effect of anti-browning by exogenous of chitosan/polyvinyl alcohol (CS/PVA) blended with oxalic acid (OA) at different concentration (0, 10, 15 and 20 mM) on ‘Williams’ banana coating to minimize fruit peel browning during shelf life/marketing. Fruits were immersed in different CS/PVA-OA treatments for 10 min and stored at room temperature (24 ± 1 and RH 58 ± 2). Samples were taken every two days for non-destructive and destructive measurements. CS/PVA-OA 20mM presents a significant reduction in cell membrane degrading enzyme activities such as cellulase (CEL), lipoxygenase (LOX) and pectinase (PT). Consequently, it minimizes lipid peroxidation and cell membrane leakage. Then browning enzymes activities polyphenol oxidase (PPO) and phenylalanine ammonia-lyase (PAL) minimized by maintaining total phenols and less browning incidence on fruit peel during shelf life. Overall, oxalic acid could minimize the browning enzyme activities to ensure a smooth surface and long term of the shelf life of banana at room temperature.

Evaluation of microbial potential and ripening behavoiur of preclimacteric bananas following gamma irradiation

The current study was carried out to evaluate the effects of gamma irradiation on the epiphytic microflora and ripening process of the green Dwarf Cavendish bananas harvested at the three-quarter stage of the maturity. The mature green bananas were irradiated using Cobalt-60 as the source of irradiation at different dosages of 0.5, 0.75 and 1.0 kGy. The mean life of both the experimental and control group of fruits was analyzed under ambient conditions. For all the treatments the microbial potential, the decay percent and the ripening behavior of the fruits were recorded. Results revealed that the applied radiation doses reduced the decay incidence, delayed ripening process and greatly inhibit the microbial growth (total bacterial and fungal count) thereby enhancing the shelf life of bananas. Irradiation dose of 1.0 kGy was found to be the most effective dose to positively maintain the stored bananas under ambient conditions. The mean life of bananas was extended by 14 days. The identification of the enteric bacteriaeaceae through API 20 E strips revealed the presence of Shigella sonnie on the fruit surface along with Escherichia coli and a nonfermentor spp. The dominant spoilage causing fungi identified were Aspergillus niger, Aspergillus flavus, Collotrichum musae, Fusarium oxysporum,Mucor spp, Lasiodiplodia theobromea and Rhizopus stolonifer .

Utilization of shellac and gelatin composite film for coating to extend the shelf life of banana

Shellac and gelatin composite films were used to develop edible surface coatings for the shelf-life extension of banana fruits. The physicochemical properties and film coating efficiency of composite films with different concentrations of gelatin were also evaluated for viscosity, surface tension, pH, work of adhesion and spreading coefficient. The results were indicated that an increase in gelatin contents had an effect on the changes in work of the adhesion and spreading coefficient, and hence the film coating efficiency over a banana skin significantly changed. Among all the concentrations of gelatin, 40% gelatin exhibited the appropriate concentration for application as an edible film coating. Therefore, the composite film based on 60% shellac and 40% gelatin with and without PEG 400 at 5% as the edible coating solution for extending the shelf life of bananas was further investigated. The coating method of the composite film over bananas was prepared using a dipping technique. The temperature of all coated samples was kept stable at 25 °C for 30 days. Changes in physicochemical and microbiological properties such as colour, titratable acidity, total soluble sugar, weight loss, firmness and total moulds/yeasts counts were also investigated. Composite films, with and without PEG 400, can be applied as an edible coating for post-harvest fruits, and have beneficial effects on retarding the ripening process. They act as an effectively physical barrier around the fruit resulting in slow decreases in weight loss, softening, amount of acid and sugar and maintaining the quality of post-harvest fruits for more than 30 days, compared with uncoated fruits. Therefore, a composite film based on shellac and gelatin could be utilized and added to the value of fruits and vegetables by prolonging their post-harvest shelf life.

RESPON MUTU PISANG KULTIVAR MAS KIRANA TERHADAP KEMASAN ATMOSFER TERMODIFIKASI AKTIF

Major constraints and problems associated with postharvest handling of fresh banana are short shelf life and lack of proper postharvest handling. The purpose of this study was to evaluate fruit quality and shelf life under MAP packaging, with or without KMnO4. This research was conducted between May-August 2013 at the laboratory of food processing and agricultural product, Bogor Agricultural Institute. The data obtained were analyzed with analysis of variance (ANOVA), if the results were significant at 5%, then further test was carried out with Duncan test. The results indicated that the shelf life of bananas packaged in White Stretch Film (WSF) with KMnO4 (MAP active) at 28°C could be stored for 10 days and comparable to 6 days without KMnO4 (MAP passive), and the shelf life of fruit packed in MAP active at 15°C could be stored for 24 days and comparable to 16 days for MAP passive. The 3 factors interaction were significant at different levels of starch content at 6th day, whereas total soluble solids (TSS) was significantly different at 2nd day of storage. MAP active treatment could delay starch content degradation and TSS when compared to passive MAP.

The Effects of Treatment with Ethylene-Producing Tablets on the Quality and Storability of Banana (Musa sp.)

This study was conducted to assess the effect of ethylene producing tablet (patent no.10-1574011) and treatment period on quality and storability of banana (AAA - Cavendish group) fruit imported into Korea from the Philippines. Three and five days of treatment periods, and different concentrations of ethylene tablet (50 ppmv, 100 ppmv) and control (standard ethylene gas treatment at a concentration of 100 ppmv) were used for the study. Slightly higher respiration rate was observed in banana fruits treated with 50 ppmv in both 3 and 5 days after treatments as compared to the control. Better storability was observed with banana fruits treated with 50 ppmv and 100 ppmv as compared to the control. All the treatments were shown a decrease in firmness as the storage days proceeded. The highest firmness was recorded from 50 ppmv on the initial day of storage while the lowest was recorded from 100 ppmv on 9 day storage. It was observed that banana fruits could be stored for up to 12 days without losing their color quality in all treatments except for the control. However, the quality of fruits at the control rapidly decreased (lost marketability) after 9 days of storage. Banana fruits treated with ethylene tablet with 100 ppmv for 5 days recorded the highest soluble solids content (SSC) at the beginning of storage period which was similar with the control. However, banana fruits treated with ethylene tablet with 100 ppmv for 3 days showed better storability than the control. On the other hand, ethylene tablet with 50 ppmv for 5 days of treatment has extended banana shelf life without affecting peel color, firmness and SSC content. Hence, these results indicate that banana fruits treated with ethylene tablet with 100 ppmv for 3 days or /and 50 ppmv for 5 days are an optimum for ripening of banana to be used for market and ultimate consumption.

The Improvement in Mechanical and Barrier Properties of Poly(Vinyl Alcohol)/Graphene Oxide Packaging Films

In this study, poly(vinyl alcohol) (PVA)‐graphite oxide and PVA‐graphene oxide (XGO) films were prepared by simple and environmentally friendly method. Fourier transform infrared spectroscopy, X‐ray diffraction and scanning electron microscope revealed the strong hydrogen‐bonding interactions between XGO and PVA matrix and the layered structure of tensile fracture surfaces of exfoliated PVA‐XGO films. These resulted in a remarkable improvement on mechanical and barrier properties of XGO/PVA nanocomposite films. The addition of 0.3 and 2.0 wt.% XGO showed an increase in tensile strength (49%) and failure stain (13–22%), in comparison with the neat PVA films. The dramatic improvement of 144% in elastic modulus was observed in PVA/2.0 wt.% XGO. Both O2 and water vapour permeability coefficients of PVA film decreased by about 76% and 21% at an XGO loading of 2.0 wt.%, respectively. Preliminary test was performed to determine the use of nanocomposite films to extend the shelf life of bananas. It was found that bananas packaged in nanocomposite films were ripened slower than those unpackaged or packaged in PVA films. These results demonstrate that such films could dramatically promote the application of PVA‐based films in the packaging industry. Copyright © 2015 John Wiley & Sons, Ltd.

FROM LOW TECHNOLOGY TO BIOTECHNOLOGY: PRACTICAL SOLUTIONS TO INDIGENOUS COMMUNITIES' POSTHARVEST NEEDS

Postharvest practices are vital to ensure optimum preservation of crop quality after harvest until it reaches consumers. They can range from simple, low technology to complex advanced methods; both techniques seek to maximise farming outputs for high returns. The indigenous communities in Malaysia are heavily reliant on self-sustenance through cultural farming practices and thus the incorporation of good postharvest practices would be beneficial to their livelihood. Amongst the many agricultural choices, bananas are a major food crop that is planted by most indigenous communities. Unfortunately, the handling and processing of bananas by the indigenous communities do not meet basic requirement for shelf life extension thus resulting in high losses. At present, various technologies have been developed to help extend shelf life of bananas which are often employed by commercial banana farms or mainstream planters. After comprehensive reviews, investigations and surveys, some of these technologies were found to be viable but not affordable or practical for the use of indigenous communities. This paper presents data for some low technologies developed for these communities which are innovations adapted from current working postharvest practices.

Effects of Variety and Postharvest Treatments on Shelf Life and Quality of Banana

Banana is considered a short life commodity. Extended storage of bananas can be accomplished when ripening is not induced by a large ethylene exposure. Extension of shelf life banana would be possible by applying different promising postharvest treatments. The present study attempts to investigate the effect, of different postharvest treatments namely modified atmosphere with or without ethylene scavenging chemical (KMnO 4 ), cooling, low temperature and hot water treatment on shelf life and quality of 3 commercially important bananas namely Sabri, Champa and Amritasagar. The two-factor experiment was laid out in completely randomized design with three replications. Sabri, Champa and Amritasagar showed significant differences in time periods to reach successive stages of ripening. Longer period was required to reach ripening stages in variety Sabri than those of Champa and Amritasagar. Postharvest treatments and varieties were found to exhibit significant variation in total soluble solids (TSS) content during storage. The variety Sabri had the highest TSS content than that of Champa and Amritasagar. An increasing trend in TSS contents was observed in all varieties at all stages of ripening. The disease severity and disease incidence wer e greatly influenced by postharvest treatments and varieties during ripening and storage. All the treatments exhibited significant effects in relation to disease incidence. Modified atmosphere packaging with ethylene scavenger (KMnO 4 ) and storage of banana at 15 0 C resulted in reduced disease. Disease incidence was the lowest in Sabri variety than that of Champa and Amritasagar. Different postharvest treatments and varieties showed highly significant variation on shelf life. Results showed that the shelf lives of bananas of the variety Sabri, Amritasagar and Champa were 10.81, 9.00 and 10.11 days, respectively. Sabri had the longest shelf life (16.25 days) than two other varieties. Postharvest treatments exerted significant effects to extend shelf life of bananas. The longest shelf life of 15.58 days was observed in bananas held at 15 0 c temperature. Significant extensions of shelf life were also recorded in fruits held in plastic bags with or without KMnO 4 . Combinedly, the longest shelf life was found in fruits of Sabri variety at 15 0 C. Considering the findings it may be concluded that significant variation existed due to the effects of different varieties and postharvest treatments in respect of prolongation of shelf life and other quality parameters of banana. The she lf life of banana could be extended up to 15.58 days in low storage temperature (15 0 C) and up to 10.91 days in modified atmosphere packaging with KMnO 4 . The longer shelf lives of banana with the above mentioned treatments might be related to the slower changes in physico-chemical compositions. DOI: http://dx.doi.org/10.3329/jesnr.v6i2.22113 J. Environ. Sci. & Natural Resources, 6(2): 163-175 2013

Chemical Properties and Shelf Life of Banana (<i>Musa sapientum</i> L.) as Influenced by Different Postharvest Treatments

An experiment was conducted to evaluate the changes in the chemical properties of banana fruits and their shelf life as influenced by different postharvest treatments. There were two varieties viz. Amritasagar (VI) and Sabri (V2) and seven storage treatments viz.: control (open space, 30±2ºC) (T0); perforated polyethylene, 30±2ºC (T1); non-perforated polyethylene, 30±2ºC (T2); benzyl adenine (BA 30 ppm, 30±2ºC) (T3); gibberellic acid (GA3 150 ppm, 30±2ºC) (T4); benzyl adenine (BA 30 ppm, 15°C ) (T5) and gibberellic acid (GA3 150 ppm, 15°C) (T6). A factorial experiment was laid out in the Completely Randomized Design (CRD) with three replications. Data were recorded on titratable acid content, total sugar content, reducing sugar content, non-reducing sugar content, total soluble solids and pulp pH. Among the chemical parameters, total soluble solids (TSS) and pH of pulp increased while titratable acidity decreased during storage in all the treated and untreated banana fruits. Among the treatments gibberellic acid (GA3 150 ppm, 15°C) treatment exhibited the best storage performance. The treatment combinations of Sabri with gibberellic acid (GA3 150 ppm, 15°C) showed the longest shelf life (16.25 days), whereas the lowest shelf life was in Amritasagar with control (open space, 30±2ºC) treatment combination (6.78 days).The Agriculturists 2014; 12(2) 06-17

Management of the Banana Cavendish Giant (AAA) in Postharvest for Increasing Its Shelf Life

This research is conducted to determine if the shelf life of bananas increases when it is stored in closed polystyrene containers and placed in refrigerated camera with cool temperatures. Bananas were acquired when they were in greenness rates 1, 2, 3 and 4. In the refrigerator it is applied temperatures of 10℃ - 12℃. By each maturity index (1, 2, 3 and 4), the fruits were packaged in four containers (repeats), which were opened every five days to observe signs of sensory maturity. The response variables were the color, strength, taste and soluble solids. When bananas with maturity index 1 were stored in polystyrene containers closed, their shelf life was 21 days until the maturity index four showed, the shelf life of those ones with index 2 was 12 days until the maturity index 4 showed, but control who were confined in the bottom tray of the refrigerator were badly damaged. In bananas with maturity index 3, the maturity index 4 was expressed five days later, while in control they observed signs of sensory maturity; however, through touch, manual pressure and sense of taste, it was felt that the firmness and taste of the flesh of control fruits was similar to those that they had packaged in polystyrene containers. The soluble solids increased from one to four, but diminished when they appeared sensory symptoms.

Shelf-Life Prediction of ‘Gros Michel’ Bananas with Different Browning Levels Using Hyperspectral Reflectance Imaging

A hyperspectral imaging system was developed in the spectral region between 400 and 1,100 nm to investigate its potential for predicting the shelf life of bananas with different browning levels. Principal component analysis (PCA) was conducted for reducing data dimensionality and selecting optimal wavelengths. Five optimal wavelengths (454, 486, 559, 686, and 728 nm) were found. Among all principal component (PC) images, PC-4 was selected to segregate browning area from normal surface using a simple threshold algorithm for extracting image features of browning area. The average spectra were obtained by calculating the mean of the spectra of all browning areas in the hyperspectral images of bananas. Then, image features and average spectra in five optimal wavelengths were used to develop classification models for predicting the shelf life of banana samples by determining their browning levels using back propagation (BP), radial basis function (RBF), and self-organizing feature maps (SOM) networks. Results indicated that the classification models using both image features and average spectra were obviously superior to those models using image features or average spectra alone. Among all classifiers, BP classifier had the best performance with the best classification rates of 95.6 % for training set and 90.5 % for testing set, respectively. The results demonstrated that hyperspectral imaging has great potential in predicting banana shelf life based on combination of image features and average spectra.

Physical Changes And Shelf Life Of Banana As Influenced By Different Postharvest Treatments

Physical Changes And Shelf Life Of Banana As Influenced By Different Postharvest Treatments

Effect of Organic Manures and Amendments on Quality Attributes and Shelf Life of Banana cv. Grand Naine

Of late growing awareness on health makes consumer more concerned for food quality and safety. In banana Total soluble solids, acidity and sugar content mostly determine the degree of acceptability of fruit. An experiment was conducted during 2010-11 with 12 different treatment combinations of Farmyard manure, Vermicompost, Neem cake, Wood ash and green manures (organic sources) along with and without microbial inoculants (Arbuscular mycorrhizae, Azospirllium, Phosphate solubilising bacteria and Trichoderma harzianum) comparison with inorganic sources alone on quality attributes and shelf life of banana cv. Grand Naine (AAA). Results revealed that the treatment T10 (Farmyard manure @ 10 kg + Neem cake @ 1.25 kg + Vermicompost @ 5 kg and Wood ash @ 1.75 kg /plant + Triple green manuring with sunhemp + Double intercropping of Cow pea + biofertilizers viz., Vesicular Arbuscular Mycorrhizae @ 25 g, Azospirillum @ 50 g, Phosphate solubilizing bacteria @ 50 g and Trichoderma harzianum @ 50 g/plant) registered the maximum quality attributes (TSS – 23.23%, Acidity – 0.82%, Ascorbic acid – 12.92 mg. 100 g -1, Non-reducing and Total sugars - 6.06 and 14.92%) besides enhancing the shelf life of banana (14.03 days) and reduced physiological loss in weight (7.44%).

Influence of environmental conditions on the quality attributes and shelf life of ‘Goldfinger’ bananas

‘Goldfinger’ bananas (Musa accuminata, FHIA-01) were harvested, held for 14–22d at five temperatures and a constant relative humidity (RH) or at five RHs and a constant temperature and evaluated for quality attributes. The objectives of this work were to: (1) create quality curves for bananas stored at chilling and non-chilling temperatures; (2) create quality curves for bananas stored at a non-chilling temperatures and different RHs; (3) identify which sensory quality attribute limits the shelf life and marketability of bananas when stored at chilling and non-chilling temperatures or at different RHs; and (4) correlate subjective sensory attributes with quantitative quality measurements. Results from this study showed that temperature had a more significant impact on the quality of banana than RH. Bananas stored at temperatures higher than 10°C were yellower and softer but had lower starch and higher soluble solids and total sugar content than those stored at lower temperatures. When stored at 2, 5 and 10°C, bananas developed chilling injury (CI) and abnormal ripening when transferred to 20°C. The most remarkable impact of RH on banana quality was on weight loss, which was significantly higher in fruit held below 80% RH than in fruit held in 87 or 92% RH. CI was the first sensory quality attribute to reach the limit of acceptability in fruit stored at 2, 5 and 10°C, whereas color changes and softening limited the shelf life of bananas stored at 15 and 20°C. Changes in color and/or softening were the two main sensory attributes that limited the shelf life of bananas stored at different RHs. Overall, for maximum quality and shelf life bananas should be stored at or above 15°C and 92% RH. Finally, sensory attributes can be used to estimate peel color, pulp softening and sweetness, while SSC can be used as a reliable and simple method to estimate the total sugar content of bananas stored at different temperatures or different RHs.

Development and characterization of food packaging film from cellulose sulfate

Novel edible films prepared from cellulose sulfate (CS) and glycerol by casting film-solution on leveled trays were characterized in this research. The dense CS films with ordered microstructure were transparent, homogenous, flexible, water-soluble and resistant to oils and fats. The CS molecular weight and glycerol content affected mechanical properties and water vapor permeability of CS film. The tension strength (TS) of CS film prepared from high MW (η2% = 907, 2% aqueous solutions viscosity) could reach 60.27 MPa, at which the elongation at break (EAB) of CS film was 15.88%. Increasing the molecular weight of CS could improve the TS and EAB, while addition of glycerol would decrease the TS. Furthermore, the addition of glycerol and increasing CS molecular weight could decrease the WVP down to values about 3.7 × 10−11 g m−1 s−1 Pa−1, which revealed that the vapor barrier performance of CS film could be regulated by CS molecular weight and glycerol content. The CS based coating could extend the shelf life of bananas. Therefore, cellulose sulfate could be used as potential degradable coating materials in food packaging.

The Use of Clay as Potassium Permanganate Carrier to Delay the Ripening of Raja Bulu Banana

<p>ABSTRACT</p><p><br />The objective of this experiment was to study the usage of clay as potassium permanganate (KMnO4) carrier during storage of banana var. Raja Bulu. A 1,000 g air-dried-clay was incorporated well with 500 ml aquadest, added with 100 ml KMnO4 solution (75 %) made into paste. After air dried for 24 hours and then the powder was put in cheese cloth. Three different amount of clay powder were used as treatment, i.e., 10 g, 30 and 50 g for six fingers of banana with three replicates. Results showed that clay powder effective as KMnO4 carrier for storage of banana var. Raja Bulu. Level of clay powder 30 and 50 g significantly increased banana shelf life as indicated by skin color and hardness by 18 days after treatments, as compared to the control. Application of 30 g clay powder resulted in optimum banana storage as compared to other treatments. This experiment indicates that clay powder is promising as KMnO4 carrier.</p><p>Key words: absorber, clay powder, post harvest, potassium permanganate, Raja Bulu</p>