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

Abstract

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.

Hot Water Treatment Improves Date Drying and Maintains Phytochemicals and Fruit Quality Characteristics of Date Palm (Phoenix dactylifera)

“…The results from the present study showed that hot water-treated dates exhibited lower moisture content that might be attributed to the accelerated respiration and transpiration rates. Our results are in agreement with those of a previous study that reported that banana fruit dipped in hot water at 60 °C exhibited lower moisture content due to this regulating the respiration and transpiration rates [ 30 ]. Moreover, it was observed that hot water at 70 °C significantly increased the loss of moisture contents in date fruit [ 31 ].…”

“…The higher SSC and lower acidity in hot water-treated date cultivars might be due to modification of sugar and acid metabolism. Our results are also in accordance with previous findings suggesting that higher SSC and lower TA contents were found in hot water-treated banana [ 30 ], strawberry [ 35 ], tomato, and apple [ 36 ]. Ascorbic acid has comparatively lower stability and is more likely to decrease in fruits and vegetables subjected to heat treatment [ 37 ].…”

Effect of Dipping in Hot Water and Chitosan and Vacuum Packaging on Storability of Two Persimmon cvs.

“…The highest fruit weight loss was from control Hachiya fruits, while the least fruit weight loss was from Fuyu fruits that were dipped in 40°C hot water and packaged in vacuum packaging (table 1). The higher weight loss in control fruits were due to the upsurge in the respiration rates by fruits during the storage, accelerated evaporation rate from surface of fruits and burning of tissues of fruit surfaces [16].…”

Green synthesized silver nanoparticles from eucalyptus leaves can enhance shelf life of banana without penetrating in pulp

“…Similarly, the weight loss percentage PLOS ONE was 13.9% in control banana after 21 days, 21.5% at 28 days and 33% at 32 days of storage and they became non-edible. This could be linked to the reduced moisture retaining ability of un treated banana due to accelerated rate of transpiration and respiration from banana surface as well as deterioration in tissues of banana peel [62], while the weight loss percentage showed less increase as 10.8%, 12.8%, 12.8%, 11.6% and 16.8% with 0.01%, 0.02%, 0.03%, 0.04% and 0.05% AgNPs respectively at 32 days of storage (Fig 13). The results are similar to the previous work where AgNPs synthesized from tea extract increased the weight loss percentage with increase in storage period in cherry tomatoes for 15 days [63].…”