Effect of Different Packaging Material on Shelf Life and Quality of Banana (Musa spp)

Abstract

An experimental was carried out at Wolkite university horticulture laboratory to investigate the effect of different packaging materials on shelf life and quality of banana fruits. the experimental treatments were different packaging materials (banana leaf, straw, card board (carton) and polyethylene bag) and control. The experiment was laid out in a complete randomized design (CRD) with three replications. Data was  collected  from each packaging materials between  the gap of 4 days  interval, sample of banana  fruits in each  treatment was  taken to measure color, TSS, physiological weight loss, pH and shelf life. The analysis of variance (ANOVA) for all the recorded parameters of weight loss, pH, Total soluble solid (TSS) and color were showed highly significantly (p<0.01) difference. The highest physiological weight loss (21.74) was recorded at the control (unpackaged) followed by banana leaf (15.59) whereas the lowest weight loss (6.56) was recorded from polyethylene bag. Bananas fruits packed using polyethylene bag, teff straw and banana leaf developed excellent type of colour whereas fruits kept in carton and the control showed dull type of colour. The highest pH value was recorded for bananas packed by banana leaf and teff straw whereas the lowest pH was observed in the control treatment followed by banana treated by carton box and polyethylene bag. pH of the banana fruit increased with the advancement of fruit ripening. the maximum value of TSS was recorded on fruits treated by polyethylene bag (21.36 ⁰Brix) followed by teff straw (20.36 ⁰brix) whereas the minimum value of TSS was recorded in the control (13.88 ⁰Brix).

Keywords: Banana, Packaging Materials, Shelf Life

DOI: 10.7176/JAAS/61-01

Publication date: February 29^th 2020