The Effects Of Mixed Loading Of Banana With Mango During Post Harvest Storage Under Ambient Temperature

Abstract

Banana which is a climacteric fruit has unique characteristics. Unripe bananas showed a constant low level of ethylene production. Therefore, bananas need to be treated to triggers their ethylene production as example via treatment of mixed loading with mango. The aim of this study is to see the effects of ethylene produce by mango on bananas fruit during storage under ambient temperature. In this study, 1kg of banana were packed together with mango in 1:0, 1:1, 1:2, and 1:3 ratio by weight. Evaluation of ripening of banana based on the surface color change, loss of firmness and the total soluble solid (TSS) contain in banana were taken daily for seven days. For surface color change, treatment of banana: mango (1:3) gave the higher impact on degreening of chlorophyll in banana during second days of storage because it showed a positive a* value compared to the other treatments and control. On the other hand, for loss of firmness treatment of banana: mango (1:2) and treatment of banana: mango (1:3) had the low firmness value day to day through the time of storage. For the last parameter which is total soluble solid contain treatment of banana: mango (1:3) had the higher brix value compared to the other treatments on the second day of storage because starch started to convert into sugar. These indicate that treatment of banana: mango (1:3) had faster ripening rate compared to the others. In the conclusion, treatment of banana: mango with (1:3) ratio by weight is the best ratio to fasten the ripening process for bananas fruit which is until two days earlier if compared with control and 1 day earlier compared to the other treatments.