A 10 min treatment at 50?C favoured Basari banana postharvest quality

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 SourcesEffect of hot water treatments and?storage period on the quality attributes?of banana (Musa sp.) fruitAjeet Kumar Kaka, Khalil Ahmed Ibupoto, Shakeel Hussain Chattha, Shakeel Ahmed Soomro, Hafeez-ur-Rehman Mangio,?Shahid Ahmed Junejo, Aijaz Hussain Soomro, Shehzor Gul?Khaskheli and Sandeep Kumar KakaPure Appl. Biol., 8(1): 363-371, March, 2019?http://dx.doi.org/10.19045/bspab.2018.70019https://www.thepab.org/files/2018/December-2018/PAB-MS-18090252.pdfPicture by?Krishijagran.com,?300 Banana varieties : Which one to choose, by K.J. Staff