Effect of spraying with Ocimum basilicum oil emulsion plus passive modified atmosphere packaging on shelf life of 'Embul' banana
2018
Siriwardana, H. | Abeywickrama, K. | Kannangara, S. | Jayawardena, B.
Effect of Ocimum basilicum (basil) oil spray treatment in combination with passive modified atmosphere packaging (MAP) was investigated in extending the shelf life of 'Embul' banana (Musa acuminata, AAB) at 12-14°C. 'Embul' banana fruits were treated with 1% (w/v) alum (sodium aluminium sulphate), 1% (w/v) alum + 0.2% (v/v) basil oil, 1% (w/v) alum + 0.4% (v/v) basil oil, 0.5 g L-1 carbendazim and distilled water (control). Treated banana samples were packed in low density polyethylene bags and stored at 12-14°C. In-package gases were analysed on initial day and every seven days thereafter up to 28 days of storage. Physicochemical properties (pH, firmness, TSS, TA), sensory properties (peel colour, flesh colour, aroma, flavour, taste, overall acceptability) and crown rot disease severity were determined in ripening induced fruits after each storage period. According to the results of in-package gas analysis, oxygen (O2) and carbon dioxide (CO2) attained steady state conditions after 21 days in all packages containing banana samples. At the end of 28 days of storage O2 in all packages remained between 2.7-4.0% while CO2 varied from 3.9 to 4.3%. Further, treatment of 1% alum + 0.40% basil oil was the most effective treatment in controlling crown rot disease completely up to 28 days. Moreover, physicochemical and sensory properties of alum + 0.4% basil oil treated banana were not significantly different from the control.
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