Comparative study on sensory analysis of banana fig prepared from three varieties

A study was conducted in the laboratory of Post Harvest Technology of Horticultural Crops, Bidhan Chandra Krishi Viswavidyalaya, Mohanpur regarding sensory analysis of dehydrated banana (banana fig) prepared three varieties of banana namely Martaman, Grand Naine and Sinduri Harichal with two concentration of potassium metabisulphite (KMS) to prevent discolouration and prolong shelf life. Periodical analysis for sensory characteristics for taste, colour and overall acceptability was done at 15 days interval during the storage period of 2 months to determine the best variety treatment for the preparation of banana fig. During the storage study, the highest score for taste, colour and overall acceptability was observed in V1T1 (Giant Governor+ blanching). Since the product has good sensory characteristics for 2 months, further research work may be carried out to further extend the shelf life of banana fig from locally available banana varieties to increase farmer income and reduce post harvest loss.