Impact of post-harvest application of chemicals and packaging materials on ripening and shelf-life of banana (Musa paradisiaca L.) cv. Grand Naine

An experiment was conducted in Department of Fruit Science, College of Agriculture, Indira Gandhi Krishi Vishwavidalaya Raipur (C.G.) during 2021–22 to delay ripening and extend shelf-life of banana (Musa paradisiaca L.) fruit. under the present investigation, the packaging materials were used individually as well as in combinations with different chemicals i.e. CaCl₂ 4%, CaCl₂ 6%, NaCl 0.2%, NaHCO₃ 0.3% and NaHCO₃ 0.4%. The treatments were viz. T₀-Control (untreated), T_rCaCl₂ 4%, T₂-CaCl₂ 6%, T₃-NaCl 0.2%, T₄-NaHCO₃ 0.3%, T₅-NaHCO₃ 0.4%, T₆-Polyethylene bag LDPE 150 gauge, T₇-Newspaper, T₈-CaCl₂ 4% + Polyethylene bag LDPE 150 gauge, T₉-CaCl₂ 6% + Polyethylene bag LDPE 150 gauge, T₁₀-CaCl₂ 4% + Newspaper, T₁₁-CaCl₂ 6% + Newspaper, T₁₂-NaCl 0.2% + Polyethylene bag LDPE 150 gauge, T₁₃-NaCl 0.2% + Newspaper, T₁₄-NaHCO₃ 0.3% + Polyethylene bag LDPE 150 gauge, T₁₅-NaHCO₃ 0.4% + Polyethylene bag LDPE 150 gauge, T₁₆-NaHCO₃ 0.3% + Newspaper and T₁₇-NaHCO₃ 0.4% + Newspaper. The treatment T₉ (CaCl₂ 6% + Polyethylene bag LDPE 150 gauge) were the most potent treatment for enhancing storage period and maintaining physico-chemical characteristics of banana cv. Grand Naine while as CaCl₂ 6% + Polyethylene bag LDPE 150 gauge were very effectively reduced physiological loss in weight (PLW) and ripening per cent. The maximum retention of bio-chemical constitute like total soluble solids, titratable acidity, and reducing sugars was also obtained in fruits treated with CaCl₂ 6% + Polyethylene bag LDPE 150 gauge along with increased shelf-life up to 20^th day storage period of banana fruits.