Journal of Horticultural Sciences

Open Access Open Access  Restricted Access Subscription Access

Effect of Maturity and Storage Temperature on Shelf-Life and Quality of Banana Cv. Grand Naine


Affiliations
1 ASPEE College of Horticulture and Forestry, Navsari Agricultural University, Navsari-396 450, India
 

A study was undertaken at Regional Horticulture Research Station, NAU, Navsari, during 2008-2009 to assess the effect of maturity stage and storage temperature on shelf-life and quality of banana cv. Grand Naine. The experiment was evaluated in Completely Randomized Ddesign based on the factorial concept, and comprised of three maturity stages (75, 90 and 100% maturity) and four storage temperatures (12°C, 14°C, 16°C&ambient temperature). Fruits harvested at 75% maturity and stored at 12°C recorded maximum green-life and better overall shelf-life, whereas, yellow-life was highest when fruits at 75% maturity were stored at 14°C. Best colour and texture was seen in fruits harvested at 100% maturity and stored at 16°C.

Keywords

Banana, Maturity, Shelf Life, Quality.
User
Notifications
Font Size

Abstract Views: 170

PDF Views: 121




  • Effect of Maturity and Storage Temperature on Shelf-Life and Quality of Banana Cv. Grand Naine

Abstract Views: 170  |  PDF Views: 121

Authors

A. P. Gonge
ASPEE College of Horticulture and Forestry, Navsari Agricultural University, Navsari-396 450, India
N. L. Patel
ASPEE College of Horticulture and Forestry, Navsari Agricultural University, Navsari-396 450, India
T. R. Ahlawat
ASPEE College of Horticulture and Forestry, Navsari Agricultural University, Navsari-396 450, India
S. J. Patil
ASPEE College of Horticulture and Forestry, Navsari Agricultural University, Navsari-396 450, India

Abstract


A study was undertaken at Regional Horticulture Research Station, NAU, Navsari, during 2008-2009 to assess the effect of maturity stage and storage temperature on shelf-life and quality of banana cv. Grand Naine. The experiment was evaluated in Completely Randomized Ddesign based on the factorial concept, and comprised of three maturity stages (75, 90 and 100% maturity) and four storage temperatures (12°C, 14°C, 16°C&ambient temperature). Fruits harvested at 75% maturity and stored at 12°C recorded maximum green-life and better overall shelf-life, whereas, yellow-life was highest when fruits at 75% maturity were stored at 14°C. Best colour and texture was seen in fruits harvested at 100% maturity and stored at 16°C.

Keywords


Banana, Maturity, Shelf Life, Quality.