Post Harvest Technology In Banana
About the Practice
Maganbhai Jethabhai Patel of Siyod village in the Navsari taluka of Valsad district in Gujarat has developed a practice for early ripening of bananas. He keeps freshly harvested bananas in hot water for a short time and then bunches of the same are arranged closely to each other in a room. After this the room is fumigated. This practice helps early ripening of the banana.
About the Innovator
Agro-Ecological Zone: South Gujarat Heavy Rainfall area (GJ-1)
Address: Siyod, Navsari
District: Navsari
State: Gujarat
PIN Code 396445
Practice Details
Crop: Banana
Crop Family: Bananas
Crop Scientific Name: (Musa paradisiaca)
Crop Vernacular Name: Kela, Baazhe, Baale, Vaazha
Formulation: Bananas in hot water for a short time for early ripening
Ingredients: Hot water
PAS 1:
"Effect of hot water treatments and storage period on the quality attributes of banana (Musa sp.) fruit - The current study was carried out to evaluate the effect of hot water treatments and storage period on quality attributes of banana in the laboratory of Farm Structures, Sindh Agriculture University, Tandojam, Pakistan during 2017. Green matured Basari banana fruit free from defects was collected from local fruit market. The samples of banana fruit were dipped for 10 minutes in four different water treatments i.e. control (T1), 40°C (T2), 50°C (T3) and 60°C (T4). The quality attributes of stored banana fruits was observed at initial time of storage and at an interval of five days. The results demonstrated a significant (p≤0.05) effect of hot water treatments and storage period on banana’s quality parameters. Highest values for moisture content (%), pulp firmness (N), pulp to peel ratio, titratable acidity (%) and ash content (%) were observed under T3 followed by T2, T1 and T4, whereas least values for total soluble solids (% brix), pulp pH, total sugar content (%), decay incidence (%) and weight loss (%) were observed for T3 followed by T2, T1 and T4. It was also observed that all quality attributes except moisture content, pulp firmness, titratable acidity and ash content increased with increasing storage period. The conducted study concluded that treatment T3 provided better results, maintaining better quality with minimum losses."
https://www.researchgate.net/publication/330037564_Effect_of_hot_water_treatments_and_storage_period_on_the_quality_attributes_of_banana_Musa_sp_fruit
"Effect of hot water dip treatment on postharvest anthracnose of banana var. Berangan - Heat treatment becomes a feasible method for controlling postharvest decay in many freshly harvested commodities. Anthracnose is the main disease affecting the quality of banana fruits during export and marketing. In this study, inoculated Berangan banana with Colletotrichum musae was dipped in hot water at 50°C for 0, 10 and 20 min with or without fungicide, respectively. The disease development was determined by measuring the anthracnose infected areas after 10 days of treatment. There was a significant difference in size of lesion on Berangan banana as affected by different dipping time (0, 10 and 20 min) of hot water alone at 50°C. Anthracnose infection rating was reduced with increase dipping time. Dipping fruit in hot water at 50°C for 20 min was more effective in suppressing disease development as compared to hot water with fungicide as control (0 min). Conidia germination of C. musae was also assessed with hot water treatment at the same time-temperature combination with or without fungicide as previous. In general, conidia germination rate increases with increasing incubation time, while increasing the hot water dipping time with or without fungicide suppressed conidia germination with varying incubation times. There was a significant difference between hot water treatment alone and with fungicide for 0 min as control. Hot water dip for 10 and 20 min at 50°C inhibited conidia germination (100 %) of C. musae better than application of fungicide alone (55.92 %). It is suggested hot water dip treatment at 50°C for 20 min could be used to control anthracnose in Berangan banana instead of using fungicide as practically used in commercial now."
https://www.researchgate.net/publication/271229455_Effect_of_hot_water_dip_treatment_on_postharvest_anthracnose_of_banana_var_Berangan
"Effect of Heat Treatment of Plantain (Musa paradisiaca) Fruits on Peel Characteristics and Control of Decay by Fusarium verticillioides - Mature green plantain fruits were inoculated with conidial suspension of Fusarium verticillioides and exposed to hot air at 38 and 44°C or dipped in hot water only at 50°C for 5 min, 53°C for 3 min, hot water at 50°C with 5 ppm Benlate (Benomyl) and 5 ppm Benlate only. The controls were neither heat neither treated nor dipped in chemical. Fruits were then stored at 28±2°C for 21 days. Results showed that heat treatment reduced severity of rot on plantain fruits. Prestorage hot air treatment at 38°C for 48 h and 44°C for 72 h resulted into total disease control and compared favourably with Benlate and hot Benlate treatments. Hot water only at the two time-temperature combinations tested also significantly reduced rot severity. In vitro studies also showed that the fungus was significantly inhibited at 44°C but not at 38°C. Heated fruits also had higher peel colour ratings except those dipped in hot water only at 50 and 53°C which remained green and more green than yellow, respectively. Hot benlate treated fruits had the highest colour rating among dipped fruits while hot air treatment at 44°C enhanced colour development more than 38°C."
https://scialert.net/fulltext/?doi=ajps.2007.523.527