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B. UMA BHARANI*, Ch. SUNITHA, M. MADHAVI AND P. VINOD KUMAR
Department of Fruit Science, Horticultural College, Dr YSR Horticultural University, Rajendranagar, Hyderabad
Fully mature green bananas of cv. Kovvur Bontha were pretreated by blanching at 60°C for 5 minutes + 0.25% KMS dip for 20 minutes and dried in tray drier at 55°C and packed in 200 gauge Polythene bags (T1), 300 gauge Polythene bags (T2), 100 gauge Polypropylene bags (T3), 200 gauge Polypropylene bags (T4), Aluminium foil covers (T5), Glass bottles (T6) and stored at ambient conditions for six months to study the storage behaviour and evaluate the best packaging material for maximum retention of nutrients. During storage moisture, weight, TSS, sugars showed an increasing trend while acidity, ascorbic acid, ash content and crude protein content showed a decreasing trend. There was no microbial contamination for the initial two months which increased further during storage. Aluminium foil covers were found to be best followed by glass bottles in retaining various nutrients and quality attributes and recording lesser microbial load in banana flour.
Bananas, Packaging, Drying, Moisture, Weight, TSS, Sugars, Acidity, Ascorbic acid, Ash content, Crude protein content, Microbial load, Aluminum foil covers, Glass bottles.