Abstract:
Effect of Ocimum basilicum (basil) oil spray treatment, alum in combination with modified
atmosphere packaging (MAP) was investigated in extending the shelf life of Cavendish banana
(Musa acuminata, AAA - Grand Naine cultivar) at 12-14 0C. Twelve week mature Cavendish
banana fruits were treated with 1% (w/v) alum (Potassium aluminium sulphate), 1% (w/v) alum
+ 0.4% (v/v) basil oil, 0.5 g/L carbendazim and distilled water (control). Treated banana samples
were packed in Low Density Polyethylene bags and stored at 12-14 0C. In-package gases were
analysed every seven days up to 28 days of storage. Physicochemical properties (pH, firmness,
TSS, TA), sensory properties (peel colour, flesh colour, aroma, flavour, taste, overall
acceptability) and crown rot disease severity were determined in ripening induced fruits after
each storage period. At the end of 28 days of storage O2 in all packages remained between 5.0-
5.4% while CO2 varied from 5.1 to 5.6%. Further, treatment of 1% alum+0.4% basil oil
effectively controlled crown rot disease of Cavendish banana completely up to 21 days. Most of
physicochemical and sensory properties of treated banana were not adversely affected by the
treatment.