Temperature and storage period play an important role in ripening process of banana. To get banana with good quality and longer shelf life, it is imperative to determine storage characteristics at different temperatures. The banana cultivars viz. Williams, Zeling and Grand Nain were packed in polyethylene bags and then stored at room temperature (32±2oC), cold storage (20±2oC) and deep freezer (4±2oC). Changes in physiological, physico-chemical and physical (sensory) parameters were recorded at 3 days intervals till rejectable condition of fruit. There was increase in physical loss in weight and pulp peel ratio with increase in storage period. Increase in TSS, acidity and moisture was also noticed as storage period increased. Sugar of banana fruit increased as ripening advanced. The quality of banana was found safe for 32 days at 20oC storage, 21 days at 32oC and 5 days at 4oC.
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Tamil Nadu Agricultural University
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Tamil Nadu, India.
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