Study on the effec of different packaging methods on the shelf life of banana fruits

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.