Effects of storage media on the green life span and culinary qualities of plantain (<i>Musa</i> sp. AAB) fruits

Abstract

Sawdust (SD) and ricehusk (RH)) used singly or mixed in varying proportions and enclosed in polyeth­ylene were used to study the storage life of mature green plantain fruits. There were two control treat­ments comprising fruits sealed in polyethylene without plant residue and fruits kept on laboratory shelf. Fruits were sealed in storage media for two weeks under ambient laboratory conditions and thereafter removed and lined on laboratory shelf to monitor ripening pattern. Culinary qualities of samples were evaluated 14 and 21 days after storage. Results showed that only fruits sealed in polyethylene without plant residue or polyethylene impregnated with 100% SD were still completely green after seven days of storage while fruits on the shelf were almost completely ripe. By the 14th day of storage fruits stored in polyethylene without plant residue or polyethylene impregnated with 100% SD were still at preclimac­teric phase (and only started ripening 17 days after storage) whereas fruits kept on the shelf or polyeth­ylene impregnated with 100% RH were at senescent phase. Fruitsin the former storage systems had the least weight loss after three weeks. Acceptability rating of boiled sample was strongly associated with taste. Fruits stored in polyethylene without plant residue or polyethylene impregnated with 100% SD had high acceptability rating when ripe. The study suggests that fruits could be harvested at full maturity to optimize yield and eating quality. And with a fairly long green life, the storage system could enhance availability and utilization potential of plantain fruits at household and small-scale retailing levels.


Agro-Science Vol.2(2) 2001: 19-25