Influence of acoustic waves on the shelf life quality of Banana(Musa paradisiaca L. spp. sapientum var. lakatan [manuscript]
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Date
2019
Authors
Danisse Anne A. Patungan
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Abstract
Banana fruits are highly demanded as nutritious and economically important fruit. However, they experience a different marketing problem (El-Naby, 2010). One of the limiting factors that influence the fruits' economic value is its relatively short shelf-life at ambient temperature, and most of the time, caused by postharvest process such as handling and storage.
Acoustic waves is known for its desirable effects in extending the shelf life of a certain commodity during storage. Therefore it is seriously thought as to why these sound treatments which are reported to be effective for better storage of fruits could be tried for banana fruits and hence this study.
The study aimed to evaluate the influence of acoustic waves on the shelf-life quality of banana fruit. Specifically, the study would like to evaluate the effects of acoustic waves in the quality of banana in terms of surface color, firmness, total soluble solid content, and shelf life extension; and determine the optimum hours of exposure time of banana to acoustic waves that gives the longest shelf life extension under refrigerated storage condition.
Half green half yellow banana were exposed to 1 KHz at 100 dB acoustic waves before storing in a chiller with temperature of 13°C. The banana fruits were exposed to acoustic waves at different durations: T1 (control treatment) - no exposure; T2 - 4 hours of exposure; T3 - 6 hours of exposure; and T4-8 hours of exposure. Banana fruits were evaluated in terms of surface color, firmness and total soluble solid content.
Results revealed that during storage, the surface color and firmness of banana fruits exposed for 6 hours was significantly better compared to other treatments. The skin color of banana in this treatment transitioned to brown at a slower rate. Additionally, the change in the firmness also slowed down. The shelf life of banana fruit exposed to 6 hours of acoustic waves lasted for 21 days before reaching unmarketable stage. Banana fruits which were not exposed to acoustic waves lasted only 9 days. The overall effect of 6 hours exposure time actually gave banana fruits an additional shelf life of 12 marketable days.