بررسي اثرات گرمادرماني ، ضدعفوني و بسته بندي بر روي عمر انبارماني ميوه موز رقم كاونديش

Investigation on the Effect of Heat Treatment, Disinfection and Packaging on the Storage Life of Banana Var. Cavendish

Banana is one of the desired tropical fruits with high nutritive quality. So its planting is in developing southern part of our country. Banana is a climatric fruit which is harvested in maturity stage with green colour. In this research, the effects of physical and chemical treatments on storage life of fruits of Dwarf Cavendish variety was studied. "Fullness index" is the weight devided by the length of an internal fruit of the first or second hand. The Fulness index, proposed by french researchers, was measured in this research. Two different treatments including heat treatment (immersing in 58°C hot water for about two minutes) and the chemical treatment (immersing in fungicide solution for 5 min) were applied. Then the fruits were packed in two different carton boxes: Carton box covered inside with plastic layer and fruit carton box filled with stuffing. The next step was storing the packages for 25 to 30 days at 13-14°C. It has to be mentioned that the control treatments were packed without disinfecting. The result showed that the "Fullness index" was 6.5 to 7.2 which was lower than the proposed index for Cavendish Banana variety. They also indicated that the disinfected treatment (disinfected with Rovral T. S fungicide) led to the more safe fruits. But using other treatment fungal diseases have been seen with white mycelium on the surface of crown of hands. Fruits transferred to laboratory ambient after 25 day cold storage, which were rippened during 2-3 days.. But remaining the cold storage condition caused rippenenig after 28-30 days of storage. Measuring quality charachteristics showed that TSS & sugar content were increased in rippening period due to rapidly changing starch to sugar in this stage.