Effect of gibberellic acid (GA3) and polyethylene film linings on the physicochemical properties and shelf- life of banana (Cavendish) stored under cold and ambient conditions

Abstract

Fresh bananas have a short shelf-life owing to rough handling, unprotected storage conditions and poor packaging methods leading to postproduction losses of 30-40 %. The study was to determine the effect of different concentrations of GA₃ and polyethylene film linings on the physicochemical properties and shelf life of Cavendish banana stored under different temperatures.  Dwarf Cavendish was obtained from a private farm orchard at Ninting, Ashanti Mampong. Three months old matured green banana (starting from flowering) were dipped in 150, 250 and 350 ppm of GA₃ for 2 minutes and control (0 ppm) were immersed in distilled water the same way. A 4 x 4 x 2 factorial was employed, arranged in a completely randomized design. Data were collected at ripening stages as contained in banana ripening chart except fruit weight that was recorded daily. Weight loss, firmness, TSS, TTA and pH were defined at different ripening stages throughout the storage period. The study revealed significant difference in weight loss (30 %) at 350 ppm in perforated low density lining under cold storage as best results. It also showed firmness of 4.57 kg cm-2 at 350 ppm and 4.53 kg cm^-2 in perforated film lining, significantly different from the rest. TSS showed best results of 8.51 % at 350 ppm and 8.55 % in cold storage while TTA reduced to 1.31 % at 350 ppm which also revealed significant difference. Similarly, pulp pH dropped to 5.30 % at 0 ppm whereas shelf life was 13.75 % at 350 ppm, 11.06 % in perforated film lining and 14.13 % translating to 21 days being the best results under cold storage condition. Therefore, postharvest application of gibberellic acid at a concentration of 350 ppm and the use of perforated low density polyethylene lining in cold storage was an efficient method and can be employed by farmers and traders to reduce losses, maintain quality attributes of banana and prolong shelf life.   Keywords; Banana, storage, gibberellic acid, and shelf-life.