EFFECT OF DIFFERENT CONCENTRATIONS OF GA3 AND POLYETHYLENE FILM LININGS ON THE PHYSICOCHEMICAL PROPERTIES AND SHELF- LIFE OF BANANA (CAVENDISH) STORED UNDER DIFFERENT ENVIRONMENTS

ABSTRACT
Fresh bananas have a short shelf-life owing to rough handling, unprotected storage conditions and poor packaging methods leading to postproduction losses of 30-40 %. This study therefore, was to determine the effect of different concentrations of GA3 and polyethylene film linings on the physicochemical properties and shelf life of Cavendish banana stored under different environments. A 4 x 4 x 2 factorial was employed, arranged in a completely randomized design. Dwarf Cavendish was obtained from a private farm orchard at Ninting, Ashanti Mampong, for the experiment. Three months old matured green banana (starting from flowering) were dipped in 150, 250 and 350 ppm of GA3 for 2 minutes and control (0 ppm) were immersed in distilled water the same way. Data were collected according to banana ripening stages as contained in banana ripening chart except fruit weight that was recorded daily. Weight loss, firmness, TSS, TTA and pH were defined at different ripening stages throughout the storage period. The study revealed significant difference in weight loss (30 %) at 350 ppm in perforated low density lining under cold storage as best results. It also showed firmness of 4.57 kg cm-2 at 350 ppm and 4.53 kg cm-2 in perforated film lining, significantly different from the rest. TSS showed best results of 8.51 % at 350 ppm and 8.55 % in cold storage while TTA reduced to 1.31 % at 350 ppm which also revealed significant difference. Similarly, pulp pH dropped to 5.30 % at 0 ppm whereas shelf life was 13.75 % at 350 ppm, 11.06 % in perforated film lining and 14.13 % translating to 21 days being the best results under cold storage condition. Therefore, postharvest application of gibberellic acid at a concentration of 350 ppm and the use of perforated low density polyethylene lining in cold storage was an efficient method and can be employed by farmers and traders to reduce losses, maintain quality attributes of banana and prolong shelf life.


CHAPTER ONE
1.0       INTRODUCTION
Banana with origins in Asia is currently one of the most common cultivated staple crops worldwide. It is both a tropical and a temperate crop and a major source of energy for all consumers (Vargas and Lopez, 2011). Ghana is seen as a commercial producer of tropical fruits, with a lot of the fruits cultivated in Ashanti Region. It is also reported that the United Kingdom alone imports over 2,000 tons of fruits from Ghana yearly. Banana is also used to produce various food types, principally energy rich food in numerous foods processing throughout the world. Banana is usually harvested at a very high moisture content to maintain its freshness (Mayer et al., 2012).

According to Nartey (2011), banana is one of the extremely fresh agricultural crops in Ghana, next to pineapple as a foreign exchange earner. Ghana exported 2,972 tonnes of banana to the European market in 2007, representing an increase of 41 % over the 2000 export figure of 1,753 tons. The banana fruit is also produced locally by many smallholder farmers in the Kwahu area in the Eastern Region and the Ashanti Akim and Mampong areas in the Ashanti Region for the local markets in Kumasi, Accra and Tema.

Fresh produce especially fruits and vegetables are considered an important part of our daily diet because they are a major source of vitamins, minerals, organic acids, dietary fibres and also antioxidants. Food guide indicated that, a good meal should consider at least 2-4 servings of fruit daily. The intake of horticultural produce is on the increase with a lot of consumer awareness about the health benefits of fresh and processed horticultural crops. Fruits and vegetables are extremely delicate foods and good handling after harvest is required to prevent them from going bad and to retain freshness and quality (Josh et al., 2013).

Akpabio et al. (2012) reported that postharvest loss of fresh produce is a major challenge in the postharvest sector resulting in short shelf life under tropical climate (less than 7 days). Commercial growth is usually supplemented by advance in a country’s diet resource and progressive elimination or reduction in the problem of food insecurity and nutrient deficiency. Fresh bananas have a short shelf-life owing to rough handling, unprotected storage conditions and poor packaging methods leading to postproduction losses of 30-40 % which contributes hugely to food insecurity, hunger, malnutrition and poverty (Josh et al., 2013).

Despite the fact that Ghana is experiencing huge losses in the post-harvest chain of banana produce, less attention or no emphasis is given to postharvest management of perishables such as banana. Proper postharvest treatment and techniques are therefore required to maintain good physical and chemical properties as well as prolong shelf life of banana.

The main objective of the research therefore, was to determine the effect of different concentrations of GA3 and polyethylene film linings on the physicochemical properties and shelf life of Cavendish banana variety stored under ambient and cold environments.

The specific objectives were to determine the effect of different:

i. Concentrations of GA3 on the physicochemical properties and shelf life of banana (Cavendish) under different storage conditions;

ii. Polyethylene film linings on the physicochemical properties and shelf life of banana (Cavendish) under different storage conditions; and

iii. Concentrations of GA3, packaging and storage conditions on the physicochemical properties and shelf life of banana (Cavendish).

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Item Type: Ghanaian Project Material  |  Attribute: 72 pages  |  Chapters: 1-5
Format: MS Word  |  Price: GH50  |  Delivery: Within 30Mins.
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