Efficacy of basil oil and alum in controlling crown rot disease of Cavendish banana (Musa acuminata, AAA) during cold storage

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.