Studies on Hot Water Treatment under Different Storage Conditions to Extend the Post-Harvest Life of Rasthali (Silk) Banana

Abstract

Hot water treatment has lowered the disease incidence in Rasthali banana. Among the different temperature levels, treatment level at 54^oC recorded the longest green life (18.80 days) and the shortest in the fruits in control (15.50 days) when packed in 200 gauge polyethylene bag. The total soluble solids content was reduced due to hot water treatment (24.62-25.08^o Brix) than control (25.48^o Brix). The physiological loss in weight was higher in hot water treated fruits than untreated control. In sensory evaluation, the panelists indicated that the skin colour appearance was the best at 50 and 52^o C and the fruits in control. The disease index was lower (2.00 to 16.00 per cent) in hot water treated fruits than in untreated control (20.00 per cent). The lowest hard lumps score (1.10) was recorded in 52^oC and 54^oC and the highest score in control (2.30). It was found that under ambient storage condition, hot water treatment at 54^oC scored the highest (4.40) over all acceptability and the lowest in control (2.20).