Cover Image

Effect of waxing with paraffin and modified atmosphere packaging on the storage of Cavendish Banana (Musa cavendishii L var. Montel)

Postharvest treatment with liquid paraffin, clingwrap, low density polyethylene (WPE) with and without potassium permanganate (KMnO) was studied to extend the shelf life of 'Montel' banana (Musa cavendishii L), under refrigeration (15±1 °C) and at ambient temperature (27±1 °C). The fruits...

Full description

Saved in:
Bibliographic Details
Main Authors: Mustaffa, Razali, Osman, Azizah, Mohamed, Suhaila, Yusof, Salmah
Format: Article
Language:English
Published: Universiti Putra Malaysia Press 2000
Online Access:http://psasir.upm.edu.my/id/eprint/3715/1/Effect_of_Waxing_with_Paraffin_and_Modified_Atmosphere_Packaging_on_the.pdf
http://psasir.upm.edu.my/id/eprint/3715/
http://www.pertanika.upm.edu.my/Pertanika%20PAPERS/JTAS%20Vol.%2023%20(1)%20Apr.%202000/01%20JTAS%20Vol.23%20(1)%202000%20(Pg%201-14).pdf
Tags: Add Tag
No Tags, Be the first to tag this record!
id my.upm.eprints.3715
record_format eprints
spelling my.upm.eprints.37152015-09-07T07:09:49Z http://psasir.upm.edu.my/id/eprint/3715/ Effect of waxing with paraffin and modified atmosphere packaging on the storage of Cavendish Banana (Musa cavendishii L var. Montel) Mustaffa, Razali Osman, Azizah Mohamed, Suhaila Yusof, Salmah Postharvest treatment with liquid paraffin, clingwrap, low density polyethylene (WPE) with and without potassium permanganate (KMnO) was studied to extend the shelf life of 'Montel' banana (Musa cavendishii L), under refrigeration (15±1 °C) and at ambient temperature (27±1 °C). The fruits packed in WPE with KMn04 ripened within 60 days after harvesting at week 12 from flower emergence. This was followed l7y treatments with clingwrap (42 days), liquid paraffin (36 days), control at 15±I°C (24 days) and control at ambient temperature (18 days). The percentage weight loss, peel and pulp colours of fruits increased significantly (P<O.OI) for all treatments during the storage period. On the other hand, the texture values and tannin content of the fruit decreased significantly (P<O.OI). The rise in total soluble solids (TSS) and sugar was slow initially but gradually increased at the end of the storage period. However, pH, titratable acidity (TA), ascorbic acid (AA) and starch contents o fruits from all treatments were found to be inconsistent during storage. There is a highly significant (P<O.OI) difference in the production of ethylene (CIl) and carbon dioxide (CO) found from fruits of all treatments during storage. Fruits packed in low density polyethylene (WPE) with KMn04 was found to be the best treatment to extend the storage life of 'Montel' banana. Universiti Putra Malaysia Press 2000 Article PeerReviewed application/pdf en http://psasir.upm.edu.my/id/eprint/3715/1/Effect_of_Waxing_with_Paraffin_and_Modified_Atmosphere_Packaging_on_the.pdf Mustaffa, Razali and Osman, Azizah and Mohamed, Suhaila and Yusof, Salmah (2000) Effect of waxing with paraffin and modified atmosphere packaging on the storage of Cavendish Banana (Musa cavendishii L var. Montel). Pertanika Journal of Tropical Agricultural Science, 23 (1). pp. 1-14. ISSN 1511-3701 http://www.pertanika.upm.edu.my/Pertanika%20PAPERS/JTAS%20Vol.%2023%20(1)%20Apr.%202000/01%20JTAS%20Vol.23%20(1)%202000%20(Pg%201-14).pdf
institution Universiti Putra Malaysia
building UPM Library
collection Institutional Repository
continent Asia
country Malaysia
content_provider Universiti Putra Malaysia
content_source UPM Institutional Repository
url_provider http://psasir.upm.edu.my/
language English
description Postharvest treatment with liquid paraffin, clingwrap, low density polyethylene (WPE) with and without potassium permanganate (KMnO) was studied to extend the shelf life of 'Montel' banana (Musa cavendishii L), under refrigeration (15±1 °C) and at ambient temperature (27±1 °C). The fruits packed in WPE with KMn04 ripened within 60 days after harvesting at week 12 from flower emergence. This was followed l7y treatments with clingwrap (42 days), liquid paraffin (36 days), control at 15±I°C (24 days) and control at ambient temperature (18 days). The percentage weight loss, peel and pulp colours of fruits increased significantly (P<O.OI) for all treatments during the storage period. On the other hand, the texture values and tannin content of the fruit decreased significantly (P<O.OI). The rise in total soluble solids (TSS) and sugar was slow initially but gradually increased at the end of the storage period. However, pH, titratable acidity (TA), ascorbic acid (AA) and starch contents o fruits from all treatments were found to be inconsistent during storage. There is a highly significant (P<O.OI) difference in the production of ethylene (CIl) and carbon dioxide (CO) found from fruits of all treatments during storage. Fruits packed in low density polyethylene (WPE) with KMn04 was found to be the best treatment to extend the storage life of 'Montel' banana.
format Article
author Mustaffa, Razali
Osman, Azizah
Mohamed, Suhaila
Yusof, Salmah
spellingShingle Mustaffa, Razali
Osman, Azizah
Mohamed, Suhaila
Yusof, Salmah
Effect of waxing with paraffin and modified atmosphere packaging on the storage of Cavendish Banana (Musa cavendishii L var. Montel)
author_facet Mustaffa, Razali
Osman, Azizah
Mohamed, Suhaila
Yusof, Salmah
author_sort Mustaffa, Razali
title Effect of waxing with paraffin and modified atmosphere packaging on the storage of Cavendish Banana (Musa cavendishii L var. Montel)
title_short Effect of waxing with paraffin and modified atmosphere packaging on the storage of Cavendish Banana (Musa cavendishii L var. Montel)
title_full Effect of waxing with paraffin and modified atmosphere packaging on the storage of Cavendish Banana (Musa cavendishii L var. Montel)
title_fullStr Effect of waxing with paraffin and modified atmosphere packaging on the storage of Cavendish Banana (Musa cavendishii L var. Montel)
title_full_unstemmed Effect of waxing with paraffin and modified atmosphere packaging on the storage of Cavendish Banana (Musa cavendishii L var. Montel)
title_sort effect of waxing with paraffin and modified atmosphere packaging on the storage of cavendish banana (musa cavendishii l var. montel)
publisher Universiti Putra Malaysia Press
publishDate 2000
url http://psasir.upm.edu.my/id/eprint/3715/1/Effect_of_Waxing_with_Paraffin_and_Modified_Atmosphere_Packaging_on_the.pdf
http://psasir.upm.edu.my/id/eprint/3715/
http://www.pertanika.upm.edu.my/Pertanika%20PAPERS/JTAS%20Vol.%2023%20(1)%20Apr.%202000/01%20JTAS%20Vol.23%20(1)%202000%20(Pg%201-14).pdf
_version_ 1643822691704111104
score 13.211869

Similar Items