Reduction of Postharvest Loss and Prolong the Shelf-Life of Banana through Hot Water Treatment

Authors

  • Md Nurul Amin Senior Scientific Officer, Farm Machinery and Postharvest Process Engineering Division, Bangladesh Agricultural Research Institute, Joydebpur, Gazipur
  • Md Mosharraf Hossain Professor, Farm Power and Machinery, Bangladesh Agricultural University, Mymensingh

DOI:

https://doi.org/10.3329/jce.v27i1.15857

Abstract

For reducing the post-harvest loss and extension of shelf-life of banana, it is treated with fungicide or combination of fungicide and hot-water treatment. A study was conducted for developing a method to control post-harvest diseases and extension of shelf-life of banana through non-chemical method of hot water treatment. The best treatment combination was found at 53 °C for 9 minutes. Shelf-lives of BARI Kola 1 and Sabri Kola treated with hot water increased by 26 and 27.5%, respectively against untreated fruits. Post-harvest loss (decay and crown rot) of these varieties was reduced, respectively by 95% and 70% against untreated fruits. Firmness of treated fruits for both varieties was found higher than that of untreated fruits during ripening. Total soluble solid, total sugar, acidity and ?-carotene of treated fruits of these varieties increased over untreated fruits. The pH and vitamin C of treated bananas decreased over untreated fruits during ripening.

DOI: http://dx.doi.org/10.3329/jce.v27i1.15857

Journal of Chemical Engineering, IEB Vol. ChE. 27, No. 1, June 2012: 42-47

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Published

2013-07-27

How to Cite

Amin, M. N., & Hossain, M. M. (2013). Reduction of Postharvest Loss and Prolong the Shelf-Life of Banana through Hot Water Treatment. Journal of Chemical Engineering, 27(1), 42–47. https://doi.org/10.3329/jce.v27i1.15857

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Articles