 A COMPREHENSIVE STUDY ON PACKAGING MATERIAL’S INFLUENCE ON BANANA SHELF LIFE AND QUALITY PRESERVATIONAbhishek Subedi (),
Sangita Hamal,
Sandip Raj Pangali Sharma and
Arpana Joshi
Malaysian Journal of Halal Research Journal (MJHR), 2023, vol. 6, issue 2, 53-57 Abstract: This study was conducted to evaluate the effect of different packaging materials on shelf life and quality of bananas (Musa sp. L.) CV G-9. An experiment was carried out at the Horticulture Laboratory of Gokuleshwor Agriculture and animal science college, Gokuleshwor, Baitadi, duration from the period 2023/03/18 to 2023/04/02. The packaging materials were cardboard box, plastic bags, straws, banana leaves, and an open-air as a control. On the basis of above findings, it is concluded that the quality grade of banana fruits with storage properties, Polyethylene bag, and Cardboard boxes were found good for improving significantly. The fruit length, fruit width, cumulative physiological loss in weight and ascorbic acid of banana fruits. The treatment T4 (polyethylene bag), followed by T5 (Cardboard box) are well for TSS. T4 (Polyethylene bag) and T5 (cardboard box) treatments were found to be good for 3 days of storage at ambient temperature. Fruits are edible at 15 days of storage under ambient conditions and after 15 days, they become pulpy and were infected by fungus. Thus, it can be concluded that packaging of banana fruits in high-density and low-density polyethylene bags resulted in longer shelf life and improved quality of the produce followed by packaging in cardboard boxes and banana leaves, and straw. It was carried out in a Completely Randomized Design (CRD) with 5 different types of packaging materials viz. T1= Control, T2= Banana leaves, T3= Straw, T4=Polyethylene bag, T5= Cardboard box replicated four times. Among these treatments, T1(control) showed the highest physiological loss in weight (27.67 gm), lowest firmness (2.07 kg/cm2), and lowest TA (0.24 %) at final day storage. Similarly, T4(polyethylene bag) was found the most effective in reducing the physiological loss in weight (12.60 gm), retaining the maximum firmness (3.34 kg/cm2), and highest TA (0.31%). The minimum total soluble solid (12.725̊ Brix) was retained by the control. This study revealed that the banana packaged in a polyethylene bag recorded the lowest physiological loss in weight (12.60 gm) and retains more firmness (3.34 kg/cm) than that of the control. Thus, the present findings indicate that the banana packaged in polyethylene bags increases the shelf life whereas banana leaves are also found to be promising packaging material for retaining the quality of the banana fruits under laboratory conditions. On the other hand, a Polyethylene bag was the best storage material to ripen banana fruit faster. Producers, traders, or consumers may use the technology in order the o get quicker ripening of banana fruits. Keywords: Packaging materials; shelf life; banana fruit; G-9; polyethylene; post-harvest (search for similar items in EconPapers) Downloads: (external link) Related works: Export reference: BibTeX RIS (EndNote, ProCite, RefMan) HTML/Text Persistent link: https://EconPapers.repec.org/RePEc:zib:zbmjhr:v:6:y:2023:i:2:p:53-57 DOI: 10.26480/mjhr.02.2023.53.57 Access Statistics for this article Malaysian Journal of Halal Research Journal (MJHR) is currently edited by Dr. Md. Mahmudul Hasan More articles in Malaysian Journal of Halal Research Journal (MJHR) from Zibeline International Publishing |
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