dc.description.abstract |
Banana fruit was relatively susceptible to post harvest deteriorations mainly because it
was a highly perishable commodity. Hot water treatment (HWT) had been proven
effective in terms of extending commodities' shelf life without causing significant
adverse effects towards the quality attributes of treated commodities. Fingers of
banana samples were immersed in water baths at different possible combinations of
three water temperatures (30, 45 and 60
°
C) and three exposure times (1, 3 and 5
minutes). Samples of treatment temperature 45
°
C regardless of time of dipping had
longer shelf life compared to all other treatments. Exposure of fruit sample to water
temperature of 45
°
C for 5 minutes resulted in a slower degreening of peel, reduced
rate of pulp softening and increased pulp sweetness. HWT significantly affected the
firmness of banana pulp, causing a less rapid softening for treated samples. On
another note, samples immersed in water temperature 60
°
C irrespective of exposure
time had a much shorter shelf life compared to other treatments, whereby various
adverse effects like peel browning, very low rate of softening as well as low total
soluble solid (TSS) content were observed. Different combinations of exposure
temperature and time could lead to differing effects on the fruit quality, thus it is
essential to know the optimum range of temperature and time of dipping for the
banana fruit in order to effectively preserve its quality and longevity. HWT show
great potential in extension of banana's post harvest life, but it should be cautiously
applied so as to prevent negative effects on the fruit quality. |
en_US |