Influence of maturity on shelf-life and quality changes in banana during storage under ambient conditions

摘要

Various pre-harvest factors including maturity affect the quality and shelf-life of banana. The information pertaining to chemical composition of banana at different levels of maturity, ripening and its effect on quality is very limited. Poovan (Mysore, AAB) and Karpuravalli (Pisang Awak, ABB) banana bunches were harvested at 75, 90 and 100% maturity based on days from shooting to harvest. All the fruits were stored at ambient condition (26-32°C, 65-75% relative humidity) and changes in its physico-chemical and organoleptic quality were monitored. The results showed that fruits harvested at lower maturity grade had longer green life. The weight loss during storage and ripening was less in fruits of 100% maturity while the level of total soluble solids, titratable acidity and reducing and total sugars were high. It is concluded that the extended green life observed in 75% mature banana fruits may be due to the shift in the climacteric peak and reduction in chemical changes associated with ripeningprocess. However, after ripening there is no difference in organoleptic quality among the different maturity fruits irrespective of their chemical composition.