Abstract

Experiments were conducted to assess the effect of carbendazim, plant extracts and bio control agents on the physical, microbial and biochemical qualities of vacuum packed banana. The banana fruits treated with carbendazim (bavistin) had better shelf life when compared to bananas treated with plant extracts as a pretreatment before vacuum packaging. Among the plant extracts, fungicidal effect was better in the case of neem oil when compared with the leaf extracts. The firmness of the fruit was better in bavistin and neem oil treated fruits than in leaf extract treated fruits. The biocontrol agent Trichoderma viride was found to be better in controlling the microbial population than Pseudomonas fluorescens. The shelf life of vacuum packed banana fruit was 21 days. The approximate cost involved in vacuum packaging of banana is one rupee per kg of fruit. The residual level of fungicide present in the one-week vacuum stored banana was lower than the admissible limit.

Keywords: Carbendazim, Vacuum packaging, Microflora