IMPROVEMENT OF THE POST-HARVEST STORAGE LIFE OF BANANA (EMBUL - Mlisa aCliminata, AAB) AND (CAVENDISH - Mlisa aCliminata, AAA) USING NOVEL CROWN ROT DISEASE CONTROL STRATEGIES

Abstract

Crown rot disease is a major postharvest diseases in Embul and Cavendish banana causing severepostharvest loss. Use of fungicides is still the major way of controlling crown rot disease. Due to thehazardous effects of fungicides. usc of ceo-friendly methods of controlling disease arc being investigatedIhroughout the world. In this study. efficacy of Potassium aluminium sulphate (alum) + Dc/mum basil/cll1n(basil) oil spray treatment in combination with modified atmosphere packaging (MAP) and alum + vacuumpackaging (VP) was investigated in extending the shelf life of Embul and Cavendish banana at 12-14 "c.Embul or Cavendish banana fruits were washed with I % alum (w/v) and sprayed with 0.4% Dc/mumbasi/icum (basil) oil and packed in Low Density Polyethylene (LOPE) bags and stored in a cold room at12-14 "c. In-package gases were analysed every seven days up to 28 days of storage. Physicochemical.sensory and nutritional properties and crown rot disease severity as well as residues of trealed banana peelwere detennined in ripening induced fruits. Test marketing trials were conducted in fruit outlets inDambulla and Kiribathgoda, Sri Lanka where treatments were provided to consumers and staff 10 obtainfeedback on the quality of treated banana.At the end of 28 days of storage. 0, in all packages remained between 2.7 - 4.0% while CO, level varied3.9 - 4.3% in Embul banana whereas 5.0% - 5.4% of 0,% and 5.1% - 5.6% of CO,% remained inCavendish banana. Crown rot disease was controlled effectively using alum + 0.4% basil oil and shelf lifeof Embul and Cavendish banana was extended up to 28 days. Most of the physicochemical. sensoryproperties of alum + basil oil treated banana were not signilieantly different compared to control (distilledwaler treated) whereas nutritional properties of treated samples showed no significant changes compared tocontrol. Treated samples scored higher for peel colour and laste over control samples. by staff andconsumers of fruit outlets. Insignificant amount of residues persisted in treated banana.Effect of vacuum packaging in combination with cold storage at 12-14'C was evaluated on Embul andCavendish banana. Embul banana or Cavendish banana fruits were washed with I % alum (w/v) andpacked in LOPE bags and vacuum treatment was applied by removing air using a vacuum cleaner.Physicochemical. sensory. nutritional and pathological properties and in-package gases were analyzed upto one month. At the end of 28 days of storage, 0, level remained between 3.3 - 4.4% while CO, levelvaried 3.9 - 4,0% in Embul banana whereas 5.6 - 5.8% of 0,% and 5.0 - 5.1 % of CO,% remained inCavendish banana. Crown rot disease was controlled to a fair extent in both varieties of banana. Most ofthe physicochemical. sensory and nutritional properties were not affected by the alum + vacuum packagingIrealment. Customers and staff offruit outlets preferred the alum treated banana over the control samples.""According to the results of the present sludy. crown rot disease of Embul and Cavendish banana could becontrolled significantly using the integrated treatment of I % alum + 0.4% basil oil combined withmodified atmosphere packaging and optimum temperature of 12-14 'c. Test marketing trials furtherre,ealed the efficacy of basil oil in controlling crown rot of Embul and Cavendish banana and providedd<tails on the consumer preference and palatability of treated banana samples. Further. alum combinedW1th vacuum packaging was also effective in controlling crown rot disease in Embul and Cavendishnana and lengthening the storage life. Therefore, this ceo-friendly treatment methods could be adopted inpacking operations of the banana industry on a commercial scale.