The effect of sodium hypochlorite solution dipping treatment on the shelf life of banana var. Berangan

Abstract

Banana (Musa acuminata) is a perishable fruit subjected to anthracnose, crown rot and blossom end rot at the postharvest stage. The present study focused on developing a method to control postharvest diseases of banana by dipping the banana in the lab grade sodium hypochlorite solution. Under ambient temperature and dipping in sodium hypochlorite solution for ten minutes were tested for their ability to control diseases and their influence on postharvest quality parameters such as ripening index, microbial analysis, soluble solid concentration and pH value. Dipping the bananas for ten minutes in these concentrations (1 %, 3% and 5%) of sodium hypochlorite solution reduced the incidence of banana fruit rot ( compared with the untreated fruits) 18 days after harvest. High concentration of sodium hypochlorite solution used may produce phytotoxic effects on the banana itself even though it is completely inhibited the fungal growth. This consumption may cause health problem to human. Therefore, Tl is chosen to be the most effective treatment to control banana postharvest pathogen diseases besides being safe for human consumption.