IJCRR - 6(23), December, 2014
THE EFFECTS OF GIBBERELLIC ACID ON QUALITY AND SHELF LIFE OF BANANA (MUSA SPP.)
Author: Tolossa Duguma, Meseret C. Egigu, Manikandan Muthuswamy
Category: General Sciences
Banana (Musa spp.) is one of the most important fruit crops of the tropical and subtropical areas over the world. Worldwide, postharvest losses in fruits and vegetables range from 25 to 40% and this high loss is due to lack of packaging, storage facilities andpoor means of transportation. So, this experiment aimed at evaluating the efficiency of postharvest treatments to improve the storage of banana fruits by using gibberellic acid (GA3). Mature green banana fruits were treated by immersion in 100, 200 and 300ppm of GA3 for 15 minutes. The control fruits were immersed in distilled water the same way. Then, all fruits were stored in the lab at about 13±2°C temperature for 35 days and evaluated for different quality parameters over six periods (0, 7, 14, 21, 28 and 35 days). All fruits treated with GA3 delayed in ripening in concentration dependent manner when compared to control fruits. The ripening of fruits treated with 300ppm GA3 delayed more than other treatments. The treatment with higher concentration of gibberellic acid delayed peel color changes, weight loss, ethylene, CO2 production and total sugar content as compared with control groups. In the meanwhile, the pulp to peel ration and total soluble solids were increased with increasing the concentration of gibberellic acid treatments. This indicate that gibberellic acid prevent the fruit ripening. Therefore, postharvest application of gibberellic acid was an efficient method to delay banana fruit ripening. As gibberellic acid concentration increased, ripening was further delayed.
Keywords: Postharvest loss, Gibberellic acid 3, Ripening, Musa spp.
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