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Effect of Pre-Treatments on the Shelf Life of Banana Leaves

Author: Kiranmayi B., Naga Lakshmi R., Ramanandam G., Madhavi M. and Paratapara Rao M.

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Abstract

Longer shelf life of banana leaves is one of preferable quality traits in marketing for growers, retailers and consumers. Several compounds, like ascorbic acid, benzyl amino purine have been reported to prolong the shelf-life of banana leaves. Thus, the experiment was conducted at Horticultural Research Station, Kovvur during 2021-22 to study the effect of pre-treatments on the shelf life of banana leaves with factorial concept. Two factors involved are cultivars and pre-treatments. Cultivars include C1: Karpura Chakkerakeli, C2: Grand Naine and pre-treatments comprised of D1: BAP@25ppm, D2: Ascorbic acid @ 0.5%, D3: Water, D4: Control (Without pre-treatment). Banana cultivar Grand Naine recorded minimum physiological loss in weight (20.64%), yellowing score (4.47) and maximum freshness score (2.43), shelf life (5.83) compared to Karpura Chakkerakeli. Among the pre-treatments, ascorbic acid @ 0.5% recorded minimum physiological loss in weight (16.26%), yellowing score (4.47) and maximum freshness score (2.50), shelf life (5.17), over the other pre-treatments on 7thday. The results showed that banana leaves treated with ascorbic acid @ 0.5%inbanana cultivar Grand Naine suitable for long distance transport with better shelf life.

Keywords

Banana leaves, pre-treatment, Ascorbic acid, Shelf life, Grand Naine

Conclusion

It could be inferred that banana leaves treated with ascorbic acid @0.5% prolong the shelf life by 5.17 days over the leaves without any pre-treatment (4.33 days). Among the cultivars, Grand Naine recorded highest shelf life of 5.17 days over Karpura Chakkerakeli with 4.75 days shelf life.

References

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How to cite this article

Kiranmayi B., Naga Lakshmi R., Ramanandam G., Madhavi M. and Paratapara Rao M. (2022). Effect of Pre-Treatments on the Shelf Life of Banana Leaves. Biological Forum – An International Journal, 14(4): 657-663.