Abstract:
This study investigates the protection afforded to bananas in 3 different methods of
packages which is paper packaging, plastic film packaging and vacuum packaging.
So, the use of packaging method can play important role in extending their shelf life
and slower the ripening rate. Changes in skin colour, TSS and weight loss were
assessed as quality indicators. The assessments were performed at 2, 4, 6, 8, 10 and
12 days. The effect of different packaging on banana fruits in various kinds of
methods was exan1ined as a means of reducing weight loss in fruits stored at ambient
temperature. In addition, brown paper packaging was examined as a means of
improving fruit colour development. This study shows that all the treatments are
significantly difference with the control treatment (unpackaged bananas). Several
beneficial effects were found: (1) vacuum packaging and plastic film packaging
reduced the weight loss in bananas up to 12 days, thereby resulting in maintenance
of fruit quality; (2) Vacuum packaging and plastic film packaging enabled banana
fruits to be stored up to 12 days without adverse effects on visual and chemical
qualities. Since vacuum packaging is costly, plastic film packaging may be of
particular interest to producers or consumers who wish to improve their fresh fruits
quality.
