1Department of Postharvest Technology, K.R.C. College of Horticulture, Arabhavi, Gokak, Belgaum- 591 218, Karnataka, India
2Department of Fruit Science and Technology, K.R.C. College of Horticulture, Arabhavi, Gokak, Belgaum- 591 218, Karnataka, India
*Corresponding author: suresh.gj@uhsbagalkot.edu.in
Online published on 23 November, 2015.
Mature unripe banana cv. Grand Naine fruits were treated exogenously with 1mM putrescine (PUT) for 30 min while distilled water served as a control, then the treated fruits were packed with 200 guage polythene cover and stored at 13°C and 80–85% RH for 15 days + 20 days (ambient storage). Observations on different physico-chemical characteristics showed that the application of 1mM PUT significantly delayed the loss of firmness (1197.5g vs. 815.12g in control); reduced respiration rate (81.49 vs. 118.46mlCO2/kg/h); recorded lower pulp to peel ratio (1.95 vs.2.33); delayed accumulation of total soluble solids content (13.42 vs.15.55°B); maintained higher titratable acidity (0.25 vs. 0.17%); delayed peel color changes and registered lower L* (77.62), a* (0.78) and b* (35.60) compared to the untreated fruits. The results clearly suggested definite role of PUT in delaying the ripening changes in banana cv. Grand Naine.
Banana, physico-chemical quality, putrescine, storage, firmness, respiration, ripening
