Effect of banana peel extract on storage stability of banana cv. Sagar

Abstract

Due to shorter shelf life and inadequate postharvest facilities, every year a huge loss of banana occurs in Bangladesh. An effective postharvest practice can reduce the spoilage rate as well as can extend the shelf life of banana. In this context, this current study was conducted to assess the effect of banana peel extract (BPE) on shelf life and quality characteristics of ripe banana (cultivar: sagar). Four types of ripe banana samples were prepared and were assessed to find the changes of different physico-chemical parameters like weight loss, color, flavor, firmness, total soluble solid (TSS), pH and spoilage rate. Storage study showed that shelf life of banana can be extended around 2-3 days by spraying BPE on the outer surface of ripe banana. Bananas without treatment were completely spoiled on the fifth day of storage whereas 31.25, 50.00 and 69.23% samples were spoiled on that day in case of bananas treated with BPE of 80% ethanol, distilled water and acetone respectively. The best retention of color, flavor and texture was found for samples treated with BPE of 80% ethanol. Finally, this study revealed that banana peel can be used as a potential source to preserve banana with extended shelf stability

Impact of exogenous salicylic acid treatment on the cell wall metabolism and ripening process in postharvest tomato fruit stored at ambient temperature

“…During ripening, the starch and other insoluble carbohydrates get hydrolysed by hydrolytic enzymes into soluble sugars which is responsible for the increase in the total soluble solids (Beckles, 2012). The results obtained in present studies for total soluble sugars are in accordance with the previous reports published on tomato (Devi et al ., 2019; Steelheart et al ., 2019), banana (Rahman et al ., 2020) and peach (Abdipour et al ., 2019). Results showed that the pretreatment of SA could significantly retard the increase of total soluble solids as compared to control fruit.…”

Effect of Banana Leaf Extract, Pumpkin Seed Extract and Bee Honey Treatment on the Inhibition of Browning of Fresh Cut Guava

“…The seeds were then dried in a vacuum dryer at 55 o C for 6 hr and grinded by a grinder (Yeasmen and Islam, 2015). Fifty (50) g of pumpkin seed powder was mixed with 500 ml of 96% ethanol followed by magnetic stirring at 900 rpm 30 min and sonicated at 45 o C for 55 min to increase the efficiency of extraction (Bisht et al, 2016;Rahman et al, 2019). Three (3) stage extractions were used for the extraction of PSE i.e.…”

“…Alcoholic flavor was removed from the PSE passing through nitrogen gas. Extracted PSE was kept at 4 o C for further processing (Bisht et al, 2016;Rahman et al, 2019).…”

“…It was then soaked in water (60 o C) for 6 hr and filtered through Whatman No. 01 filter paper (Rahman et al, 2019). The brown color filtered was decolorized through activated charcoal and used as banana leaf extracts (BLE) (Kaur and Kapoor, 2000).…”

Effect of accelerated ripening agent on nutrient and antinutrient composition of banana

“…According to Oyeyinka and Afolayan (2020), bananas are known to offer numerous health benefits as its edible portion contains carbohydrates and fibre that act as long-lasting form of fuel and helps to stabilize blood sugar levels. Also, it contains vitamins C, A and B complexes, among other nutrients and it is a good source of potassium and magnesium; relevant to maintain nerve and muscle function, in addition to maintaining pH and fluid balance (Rahman et al, 2019;Oyeyinka and Afolayan, 2020).…”