1Department of Plant Breeding and Genetics, Bihar Agricultural College, Sabour 813210, Bhagalpur
Department of Horticulture (Fruit & Fruit Technology), Bihar Agricultural College, Sabour, Bhagalpur 813210
*Corresponding author's E-mail: sanjaysahay38@rediffmail.com
Online published on 15 November, 2017.
Present experiment was conducted to evaluate the effect of CaCl2 and wrapping materials on improving shelf-life of banana. Twelve treatment combinations comprising of CaCl2 (2 or 4%), polyethylene bag, banana dried leaves, news paper, CaCl2 (2%) + polyethylene bag, CaCl2 (4%) + polyethylene bag, CaCl2 (2%) + banana dried leaves, CaCl2 (4%) + banana dried leaves, CaCl2 (2%) + news paper, CaCl2 (4%) + newspaper with control were taken. CaCl2 (4%) + polyethylene bag treatment resulted in minimum spoilage (19.65%), highest marketability (80.35%), fair organoleptic score, maximum total sugars (20.10%), ascorbic acid (2.96 mg/100 g of fresh weight) with increased shelf-life (16 days) of banan a cv. Robusta fruits.
Banana, CaCl2, post-harvest storage, shelf-life, wrapping material
