Vol. 9 (2) : March-April 2018 issue
Green Farming Vol. 9 (2) : 344-347 ; March-April, 2018
Impact of hexanal vapour treatment on the shelf-life and post-harvest quality of banana var. Poovan
ASHWINI T.a1, S. GANAPATHYa2 and K.S. SUBRAMANIANb3
aDept of Food & Agricultural Process Engineering, bDept of Nano Science & Technology, Tamil Nadu Agricultural University, Coimbatore - 641 003 (Tamil Nadu)
Designation : 1Ph.D. Scholar *(ashurenuft@gmail.com), 2Professor & Head, 3Professor
Subject : Food Science, Preservation & Processing, Protectants & Infestation and Post-harvest Technology
Paper No. : P-7153
Total Pages : 4
Received : 22 January 2018
Revised accepted : 19 March 2018
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Citation :
ASHWINI T., S. GANAPATHY and K.S. SUBRAMANIAN. 2018. Impact of hexanal vapour treatment on the shelf-life and post-harvest quality of banana var. Poovan. Green Farming Vol. 9 (2) : 344-347 ; March-April, 2018
ABSTRACT
Banana fruit were exposed to hexanla vapour at 600, 900 and 1200 ppm for 2 h at 27 ± 2 °C. Fruits were then stored at 27 ± 2 °C at 65- 75 % relative humidity and latter assessed for its quality. Hexanal vapour treatment delayed the increase in the rates of respiration, TSS and firmness. Changes in the peel colour were also slowed compared to untreated fruits. The fruits treated with hexanal vapour at 1200 ppm recorded a maximum shelf-life of 15 d for 2 h exposure; whereas untreated fruits had a shelf-life of 6 d only. Thus application of hexanal vapour was an effective technology for ripening inhibition & quality maintence of Poovan bananas.
Key words :
Banana quality, Hexanal vapour, Post-harvest treatment, Physicochemical changes.
