Effect of Polyethylene Film Lining and Gibberellic Acid on Quality and Shelf-Life of Banana Fruits

Abstract

The effect of polyethylene film lining, sealed or perforated, and
gibberellic acid (100 ppm), by dipping the tip of the fruit only or the
whole fruit, on quality and shelf-life of banana fruits at 18ºC ±2ºC and
90% - 95% relative humidity was investigated. Polyethylene film liners,
sealed or perforated, significantly delayed fruit ripening, maintained
quality and extended shelf-life of bananas. Treatment with gibberellic
acid (GA3 ) by dipping the tip of the fruit only or the whole fruit, resulted
in more delay of fruit ripening and extension of shelf-life of banana fruits.
The sealed film liners was more effective than the perforated ones and
dipping the whole fruit in GA3 was more effective than dipping the fruit
tip only, in delaying fruit ripening and extending shelf-life of bananas.
That was reflected in more delay in the climacteric peak of respiration,
peel colour development, total soluble solids accumulation, fruit softening
and reduced weight loss during storage of bananas.