Extension of banana shelf life

Hassan, M. K., Shipton, W. A., Coventry, R., and Gardiner, C. (2004) Extension of banana shelf life. Australasian Plant Pathology, 33 (2). pp. 305-308.

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Disease severity in banana fruit was significantly reduced by hot water treatment (50 ± 2°C for 5 min) and fungicide application (prochloraz 250 ppm), and the latter treatment also reduced disease incidence. Fruits stored at low temperatures (10, 14 and 18°C) exhibited similar disease severity levels throughout the period of investigation and at levels much lower than those observed in fruits held at room temperature. At the 25th day of storage, the highest disease severity (61.8%) occurred in the untreated fruits at room temperature, whereas the fruits treated with fungicide and hot water showed remarkably small areas of the fruit covered by disease (< 3.4%). Colletotrichum musae, responsible for the most important postharvest disease known as anthracnose, was the most abundant pathogen isolated. Fruit dipped in hot water developed desirable colour and firmness characteristics, as did the fungicide-treated fruits. The former treatment provides an alternative for those wishing to minimise the use of chemicals in order to achieve market place appeal.

Item ID: 8321
Item Type: Article (Short Note)
ISSN: 1448-6032
Keywords: postharvest treatments, storage temperature, disease incidence, disease severity
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Date Deposited: 01 Mar 2010 23:36
FoR Codes: 07 AGRICULTURAL AND VETERINARY SCIENCES > 0706 Horticultural Production > 070605 Post Harvest Horticultural Technologies (incl Transportation and Storage) @ 100%
SEO Codes: 82 PLANT PRODUCTION AND PLANT PRIMARY PRODUCTS > 8202 Horticultural Crops > 820214 Tropical Fruit @ 100%
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