Abstract :
Banana fruits were exposed to irradiation doses of 0, 0.25, 0.50, 1.0, 1.5, and 2.0 K-Gy. Irradiated and non-irradiated fruits were stored under different temperatures of 5, 10, 15, and 20oC. Samples were taken after different storage periods of 7, 14, 21, 28, 35 and 42 days. For all treatments, decay percent of fruits, total bacterial and fungal counts were recorded. In addition, chemical constituents including starch, total sugars, ascorbic acid and peel chlorophyll content were determined. Results revealed that, storing banana fruits under low temperature had the capacity to reduce the decay and decline or inhibit bacterial or fungal growth. In addition, cold storage retarded the changes in chemical constituents during storage. On the other side, the applied irradiation doses exerted positive for maintaining banana fruits and extending its shelf-life. In this connection, the applied irradiation doses reduced the decay and greatly inhibit the microbial growth (total bacterial and fungal count). Furthermore, irradiation doses exhibited good potential for maintaining the chemical constituents near the normal level and in turn keeping its good quality. Irradiation dose of 1.0 K-Gy was found to be the most effective dose to positively maintain the stored banana fruits during the different storage period.
