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Post Harvest Technology
- Fruits harvested at 75% maturity have maximum shelf-life.
- Bunches sprayed with 2% potassium sulphate covered with 6% ventilated polythene sleeves, harvested at 75% maturity, pre-cooled at 15oC for 15 min and stored at 13.5oC in sealed poly bags of 400 gauge thickness with ethylene scrubber extended the shelf-life of green bananas upto two months.
- De-handing of bunches, Bavistin dip at 500 ppm concentration, heat-shock treatment at 46-51oC, modified atmosphere packaging using 400 gauge poly film, use of ethylene scrubber and storage at 13.5oC prolongs the green life of bananas upto 3-4 months depends on cultivar.
- The critical temperature for storage of bananas was standardized as 12-15oC for the commercial varieties of banana.
- Several value-added products from banana were developed, popularized and commercialized:
- Fig, Juice, Bar, Jam and Sweet Chutney from pulp of ripe banana
- Flour, Baby food, Health drink, Sauce, Pickle and Chips from pulp of unripe banana
- Pickle from flower of banana
- Candy from centre core stem of banana
- Fibre from pseudostem sheath of banana
- Ripening of fruits at ambient temperature was faster as compared to 18-22oC in both ‘Rasthali’ and ‘Karpuravalli’ bananas. In Rasthali, after ripening, the fruits stored at 22oC had the best acceptability compared to those stored at 18oC.
- A combination of NaOH as retting agent and citric acid as bleaching agent gave the best fibre with good color and fine texture and tenacity.
- The critical temperature for storage of ‘Ney Poovan’ banana for better quality was identified as 13.5oC.
- A recipe was standardized for preparation of banana flour based ready- to- serve soup mix.
- Banana hands could be stored at 22oC for about 10 days for retail marketing.
- On comparative evaluation, both chemical retting (NaOH) and machine extraction were proved to be better for yield and quality (based on biochemical constituents) of fibre obtained from pseudostem sheath of banana.
- On comparative evaluation, both peel and flower pickles (thokku) were accepted as fresh, while it was central core stem pickle with high fibre content after two months of storage/curing.
- High sugar and carbohydrate varieties were identified among the commercially cultivated varieties of banana.
- An extruded product was developed by blending cassava (80%) and banana (20%) flours (in collaboration with CTCRI, Trivandrum).
- ‘Sip-up’, a banana pulp based product was developed and storage conditions was standardized.