MARKETING PRELONGATION OF RIPENED BANANA USING NATURAL SUBSTANCES | ||||
| Egyptian Journal of Agricultural Research | ||||
| Article 19, Volume 83, Issue 4, December 2005, Page 1755-1765 PDF (2.76 MB) | ||||
| Document Type: Original Article | ||||
| DOI: 10.21608/ejar.2005.255171 | ||||
 View on SCiNiTO | ||||
| Author | ||||
| HAMDY E. M. ELZAYAT | ||||
| Horticultural Research Institute, Agricultural Research Center, Dokki, Giza, Egypt | ||||
| Abstract | ||||
| Great quantities of ripened bananas in Egypt are lost at the retail level, because the fruits reach an overripened stage, causing them to become very soft and distorted in shape. To prolong shelf life , banana lots were subjected in two seasons of 2001 and 2002 to two treatments, by a very dilute concentration of a natural substances, (jasmine oil).The first treatment was fruit dipping for one hour in a jasmine oil solution of 0.025% concentration , while in the second treatment , an activated solution of jasmine oil (having a PH of 3.3) was used in the same way, in addition to a control. Afterwards, fruit were kept in ambient conditions (marchapril). Activated jasmine oil treatment has resulted in longer shelf life (9.5-10 days), with good quality and better looking . Ordinary Jasmine oil and control fruits survived for 67 days with an inferior quality. It is recommended to use this natural treatment to prolong banana shelf life. | ||||
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