Effect of Vacuum and shrink packaging on shelflife of banana (Musa paradisica)

Abstract

Banana (Musa paradisica) is an edible fruit valued worldwide for its flavour, nutritional value, and availability throughout the year. They are harvested green and begin ripening as soon as the banana stem is cut from the plant. This results in huge post-harvest losses. Loss during distribution is also a major problem banana encounters. In order to reduce these losses, use of a suitable packaging method for wrapping the fruit is found to be a solution. Food packaging is a system by which a fresh produce or processed product will reach from the production centre to the ultimate consumer in safe and sound condition at an affordable price. It works on the principle that if CO 2 in the atmosphere is augmented, the respiration rate and storage life can be extended Here various samples of bananas were vacuum and shrink packaged and stored in ambient conditions to study their effect on shelf life extension. Various Physico chemical parameters were also analysed as a part of study. In general peel colour changed with time, fruit firmness and toughness decreased progressively and increase in total sugars and TSS were observed. Of these, the best results and a maximum shelf life of 28 days were obtained for shrink packaged samples. Evaluations of organoleptic properties were also performed by sensory analysis.