Banana Bunch Covers for Quality Banana Production – A Review

Santosh, D.T.; Tiwari, K.N.; Reddy, Raja Gopala

doi:10.20546/ijcmas.2017.607.155

Cited by 25 publications

(45 citation statements)

References 16 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…The most common symptoms of CI in banana are dark peel areas (browning) and scald-like discoloration (Nguyen et al, 2003;Hashim et al, 2012). The covering of banana bunch is a physical protection method that improves most of the external quality characteristics, creates a microclimate that can reduce the flower-to-harvest interval days and increase bunch mass depend on the material of cover and the environmental conditions (Santosh et al, 2017). This is partly due to increased temperature that is conducive for enhanced metabolic reactions and growth (Muchui, 2012).…”

Section: Introductionmentioning

confidence: 99%

“…It also prevents CI during the cool winter months (Harvey et al, 2006;Kutinyu et al, 2014;Pathak et al, 2017). The bagging materials being used to protect banana bunch differ in their composition, thickness, color, degree of perforation and number of layers (Mustafá and Kumar, 2012;Santosh et al, 2017;Pathak et al, 2017). They can improve the efficiency of field chilling prevention depending of design (Harvey et al, 2006).…”

Section: Introductionmentioning

confidence: 99%

“…However, the minimum temperature reached on the surface of the peel was only 12.1 o C. This demonstrates that covering of bunch can be exploited for trapping solar energy heat inside and/or suppressing the outside environment convection. Other materials besides the polyethylene have been used to cover the banana bunch, such as non-woven fabric (polypropylene) and paper (Mustaffa andKumar, 2012, Pathak et al, 2017a;2017b, Santosh et al, 2017. However, there are no reports in the literature about its effects on CI prevention.…”

Section: Introductionmentioning

confidence: 99%

See 2 more Smart Citations

Influence of bunch bagging on the development of banana Prata (AAB) and prevention of chilling injury in the field

et al. 2019

View full text Add to dashboard Cite

Banana is extremely sensitive to chilling injury (CI). It shows symptoms of peel browning at approximately 12°C and severe symptoms at 6°C. The purpose of this study was to investigate the influence of different bagging materials on development of banana bunch (Musa spp. AAB cv. Prata) and preventing CI in field. The study was carried in Jacupiranga, São Paulo, Brazil, in a completely randomized design in 2 × 9 factorial, in which treatments were two years of formation of bunch and nine bagging materials, with eight replicates. Bagging was performed in the autumn and winter to ensure the occurrence of CI in the field, and the evaluations after harvesting and fruit maturation. The bagging materials consisted of blue transparent polyethylene, white nonwoven fabric, white opaque polyethylene, bubble wrap, white laminated non-woven fabric, double paper, blue transparent polyethylene plus kraft paper, blue transparent polyethylene plus white non-woven fabric and non-bagged. In 2013, the bunches of were exposed to 182.02 h of temperatures lower than 12C and 5.25 h of temperatures lower than 5C, while in 2014, only 70.76 h of temperatures lower than 12C was provided. Bunches formed in 2013 had longer exposure periods between flowering and harvest due to the low temperatures, but exhibited higher mass than those formed in 2014. The CI index was only 1.38 in 2013 and 1.00 in 2014 (p<0.05). On the colder days of 2013 and 2014, bagging raised peel temperature 1.91 and 3.17°C, respectively. The bagging material influenced yield, the accumulation of nutrients in fruits and the hue angle of peel. Double paper promoted fruits with more yellow peel.

show abstract

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

See 1 more Smart Citation

Influence of bunch bagging on the development of banana Prata (AAB) and prevention of chilling injury in the field

et al. 2019

View full text Add to dashboard Cite

show abstract

“…Bananas are grown in more than 150 tropical and subtropical countries, producing 105 million tonnes of fruit per year (Santosh et al, 2017). Low temperature is one of the factors that limits the establishment of banana plantations at certain latitudes, and has hard impact on the development of plants and fruit production and quality (Rodríguez-Zapata, 2015).…”

Section: Introductionmentioning

confidence: 99%

Chilling Prevention on Banana ‘Nanica’ in the Field with Bagging

Lima¹,

Rozane²,

Gomes³

et al. 2018

JAS

View full text Add to dashboard Cite

Low temperature in the field causes chilling injury (CI) in banana and peel browning. The aim of this paper was to investigate the influence of different bagging materials and combinations on bunch development of banana (Musa AAA cv. Nanica) and the occurrence of CI. The study was carried in Jacupiranga, São Paulo, Brazil, in a completely randomized design in 2 × 9 factorial, two years of formation (2013 and 2014) and nine bagging materials, with eight replicates. Materials consisted in blue transparent polyethylene, white non-woven fabric, white opaque polyethylene, bubble wrap, white laminated non-woven fabric, double paper, blue transparent polyethylene plus kraft paper, blue transparent polyethylene plus white non-woven fabric and control (non-bagged). Fruits formed in both years showed low L* and C* values related to the CI index. On the coldest days of 2013 and 2014, bagging raised the temperature by only 1.91 and 3

show abstract

“…Poor postharvest handling practices from farm to retail are considered to be the major factors influencing banana loss in supply chain [8]. External and internal appearance and market quality of bananas are influenced by several factors, including production practices [9]. Many storage techniques have been developed to extend the shelf life and prolong the freshness of banana for storage and exporting purposes.…”

Section: Introductionmentioning

confidence: 99%

Effect of hot water treatments and storage period on the quality attributes of banana (Musa sp.) fruit

Kaka

Ibupoto

Mangio

et al. 2018

PAB

View full text Add to dashboard Cite

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.

show abstract

Banana Bunch Covers for Quality Banana Production – A Review

Cited by 25 publications

References 16 publications

Influence of bunch bagging on the development of banana Prata (AAB) and prevention of chilling injury in the field

Influence of bunch bagging on the development of banana Prata (AAB) and prevention of chilling injury in the field

Chilling Prevention on Banana ‘Nanica’ in the Field with Bagging

Effect of hot water treatments and storage period on the quality attributes of banana (Musa sp.) fruit

Contact Info

Product

Resources

About