Synergistic Effects of Kojic Acid and Calcium Lactate on the Fruit Quality of Banana (Musa spp.) cv. Poovan (AAB)

Author: Sandeep Saran V., B. Gopu, A. Akino and R. Nagajothi

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Abstract

The present study was conducted to evaluate the Synergistic effects of kojic acid and calcium lactate on the fruit quality of banana (Musa spp.) cv. Poovan (AAB) during the year 2023–24. The experiment was laid out in an RBD with nine treatments replicated thrice. The treatments are T1: Control, T2: Calcium lactate – 1 %, T3: Calcium lactate – 2%, T4: Kojic acid – 0.5%, T5: Kojic acid – 1%, T6: Calcium lactate – 1% + Kojic acid – 0.5%, T7: Calcium lactate – 1% + Kojic acid – 1%, T8: Calcium lactate – 2% + Kojic acid – 0.5% and T9: Calcium lactate – 2% + Kojic acid – 1%. Among the various pre-harvest treatments, the combination of 1% calcium lactate and 1% kojic acid significantly enhanced the fruit quality and shelf life of banana fruits.

Keywords

Kojic acid, calcium lactate, pre-harvest spray, banana

Conclusion

In the present study of various pre-harvest chemicals, the application of calcium lactate 1 per cent + kojic acid 1 per cent (T7) enhances the quality and shelf life of banana fruits and provides a sustainable solution for post-harvest management of banana cv. Poovan (AAB).

References

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How to cite this article

Sandeep Saran V., B. Gopu, A. Akino and R. Nagajothi (2024). Synergistic Effects of Kojic Acid and Calcium Lactate on the Fruit Quality of Banana (Musa spp.) cv. Poovan (AAB). Biological Forum – An International Journal, 16(12): 159-163.