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Reduction of Post Harvest Diseases and Prolonging the Shelf-Life of Banana through Chemical and Botanicals


Affiliations
1 Banana Research Station, Jalgaon (M.S.), India
     

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For reducing the post-harvest losses and extension of shelf-life of banana, the fungicides were found beneficial. The botanicals are also useful to reduce the post harvest losses and to enhance the shelf-life. A study was conducted to find the best method to control post-harvest diseases and extension of shelf-life of banana through chemicals and botanicals. The treatment of dipping fruits in 0.1 per cent carbendanzem was found more effective for control of decay and crown rot. The second best treatment for this purpose was dipping of banana fruits with 50 per cent extract of Solanum torvum. The best treatment dipping the banana fruits in (0.1%), respectively against untreated fruits. Post-harvest loss of these varieties was reduced, respectively by 95 per cent and 70 per cent against untreated fruits. Firmness of treated fruits for both varieties was found higher than that of untreated fruits during ripening.

Keywords

Shelf-Life, Banana, Chemical, Botanical, Post-Harvest.
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  • Reduction of Post Harvest Diseases and Prolonging the Shelf-Life of Banana through Chemical and Botanicals

Abstract Views: 98  |  PDF Views: 0

Authors

S. R. Pardeshi
Banana Research Station, Jalgaon (M.S.), India
N. B. Shaikh
Banana Research Station, Jalgaon (M.S.), India
S. S. Chitodkar
Banana Research Station, Jalgaon (M.S.), India

Abstract


For reducing the post-harvest losses and extension of shelf-life of banana, the fungicides were found beneficial. The botanicals are also useful to reduce the post harvest losses and to enhance the shelf-life. A study was conducted to find the best method to control post-harvest diseases and extension of shelf-life of banana through chemicals and botanicals. The treatment of dipping fruits in 0.1 per cent carbendanzem was found more effective for control of decay and crown rot. The second best treatment for this purpose was dipping of banana fruits with 50 per cent extract of Solanum torvum. The best treatment dipping the banana fruits in (0.1%), respectively against untreated fruits. Post-harvest loss of these varieties was reduced, respectively by 95 per cent and 70 per cent against untreated fruits. Firmness of treated fruits for both varieties was found higher than that of untreated fruits during ripening.

Keywords


Shelf-Life, Banana, Chemical, Botanical, Post-Harvest.