Effect of Different Packaging Material on Shelf Life and Quality of Banana (Musa spp)

An experimental was carried out at Wolkite university horticulture laboratory to investigate the effect of different packaging materials on shelf life and quality of banana fruits. the experimental treatments were different packaging materials (banana leaf, straw, card board (carton) and polyethylene bag) and control. The experiment was laid out in a complete randomized design (CRD) with three replications. Data was collected from each packaging materials between the gap of 4 days interval, sample of banana fruits in each treatment was taken to measure color, TSS, physiological weight loss, pH and shelf life. The analysis of variance (ANOVA) for all the recorded parameters of weight loss, pH, Total soluble solid (TSS) and color were showed highly significantly (p<0.01) difference. The highest physiological weight loss (21.74) was recorded at the control (unpackaged) followed by banana leaf (15.59) whereas the lowest weight loss (6.56) was recorded from polyethylene bag. Bananas fruits packed using polyethylene bag, teff straw and banana leaf developed excellent type of colour whereas fruits kept in carton and the control showed dull type of colour. The highest pH value was recorded for bananas packed by banana leaf and teff straw whereas the lowest pH was observed in the control treatment followed by banana treated by carton box and polyethylene bag. pH of the banana fruit increased with the advancement of fruit ripening. the maximum value of TSS was recorded on fruits treated by polyethylene bag (21.36 0Brix) followed by teff straw (20.36 0brix) whereas the minimum value of TSS was recorded in the control (13.88 0Brix). Keywords: Banana, Packaging Materials, Shelf Life DOI: 10.7176/JAAS/61-01 Publication date: February 29th 202