Fruit ripening and postharvest life of banana varieties at different temperatures and packaging
Keywords:
Packaging, ripening,, temperature, pulp peel ratio, postharvest lifeAbstract
Banana (Musa accuminata and Musa balbisiana) is the fifth most important crop in world export trade after coffee, cereals, sugar and cocoa. It is the first important fruit crop produced in Ethiopia. However, the ripening, quality and postharvest life of the fruit need to be improved to meet domestic and international consumer preference. An experiment was conducted with the objectives to describe the banana fruit quality of different varieties, identify optimum temperature for ripening and evaluate the efficacy of packaging material for better ripening and long postharvest life. The result of the experiment revealed the existence of highly significant variation between fruit samples of varieties harvested at different days, ripening temperatures, packaging, and their second and third order interaction for fruit length, fruit weight, fruit volume, pulp/peel ratio, pulp diameter. Improved color development was achieved for banana ripened at 15oC and 20oC. The result of the experiment depicted that better fruit quality, firmness and color development were achieved by ripening fruits with packaging than without it. Banana fruits ripened at 15oC and 20oC with perforated plastic packaging developed better ripening quality and postharvest life. Further research on postharvest technologies that can enable to improve ripening quality and postharvest life of Ethiopian banana at producer, wholesale and retail level should be conducted.
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