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 COLLEGE OF AGRICULTURAL SCIENCES

DEPARTMENT OF HORTICULTURE
EFFECT OF DIFFERENT PACKAGING MATERIAL AND STORAGE PERIOD
ON THE QUALITY
OF BANANA FRUIT (MUSA SPP)

BY:
1 .DEBRE BOGALE………………………………RAS/194/11
2. HANA MEKURIYA……………………………...RAS/326/11
3. MISGANA SORI…………………………………RAS/456/11
4. LEMLEMU WASIE………………………………RAS/225/10

ADVISOR:- HALABO HAZO (MSc)

SEPTEMBER ,2021
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 PRESENATION OUT LINE

INTRODUCTION

METHODS AND MATERIALS

RESULT AND DISCUSSION

CONCLUSION AND RECOMMENDATIONS

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 1.INTRODUCTION
1.1.Background
Banana (musa spp) is a member of musacea family and native to
south east Africa.

It is the most popular fresh fruit all over the world and its name
comes from the Arabic word 'banan', which means finger.

Banana is a large perennial herb with leaf sheaths that form the
trunk like pseudo stem.

They vary in height from 1.5-8 m and generally divide in to

starchy type called plantation and the desert type known as banana
(Hailu Seyeum et al., 2014).
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 Cont..
 Economic importance of Banana is a very popular fruit due
to its low price and high nutritive value.
 It is consumed both in fresh and cooked form both as ripe
and raw fruit.
 Banana is a rich source of carbohydrate and is rich in
vitamins particularly vitamin B.
 It is also a good source of potassium, phosphorus, calcium
and magnesium (Uma S. et al., 2008).

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 Con…
 In Ethiopia there is no proper means of postharvest handling
of fruits and vegetables at the retail and whole sale levels,
which results in poor quality of banana at the consumer level.

 The losses occur on account of various factors such as lack of

storage facilities, improper handling, and lack of packaging
and refrigerated storage facilities.
 This invariability leds to quantitative and qualitative lose
(Debabandya, M. 2010).

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 1.2. Statement of the Problem

 As other fruit, banana is fully marketable and access for

every poor and rich people.

 However it is rapidly transform to senescence and

deterioration after attaining the ripening stage due to
enzymatic and biochemical reactions.

 Thus the quality and shelf life of fruit was unacceptable d by

a customers and does not satisfy the quality fruit market
supply.

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 Cont..
 The reason for this is lack of awareness by merchant’s
about post-harvest practice handling, lack of appropriate
packaging materials and refrigerated storage facilities.

 Therefore this study will be initiated to observe the

effective blanching temperature and to identify the best
performing packaging material on banana fruit quality
and shelf life.

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 1.3. Objectives
1.3.1. General objective

To evaluate the effect of different packaging materials and storage

period quality of banana fruit.

1.3.2. Specific objectives

To evaluate the effect of packaging material and on quality of

banana fruit.
To identify the effect of storage period on the quality of banana fruit.

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 1.4. Hypothesis of the Study

1.4.1. Null hypothesis

 There was no significance difference on quality and shelf life of
banana fruit blanched by different temperature followed by
packaging in different materials.

1.4.2. Alternative hypothesis

 There was significance difference on quality and shelf life of
banana fruit blanched by different temperature followed by
packaging in different materials.

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 2. MATERIALS AND METHODS

2.1. Description of the Study Area

The experiment will be conducted under laboratory of Arba
Minch University, College of Agricultural Sciences, Department of
Horticulture.

2.2. Sample Size and Sample Collection

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 Optimum green matured banana fruit having uniform size,
shape, color and free from any mechanical and insect damage
will be purposely collected from local farmers.
 Then carefully collected banana fruit sample (160 in number) will
of blanched separately for each treatments in the temperature of 50,
60 and 70Co for 10 minutes followed by packaging in three
different packaging materials namely (wet sack, carton and
polyethylene plastic) and stored for 15 days.

 The shelf life data will be taken for three times with five days
intervals.
 Treatment neither blanched nor packaged will be considered as control.
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 2.3. Experimental design
 The experiment will be laid in three by three factorial
combination with three replications.
 Three different blanching temperatures held for 10 min followed
by packaging in three different materials, in Complete
Randomized Design (CRD).
Treatment Postharvest treatment (Blanching)
Rep-I Rep-II
Packaging material
Wet sack (X) X*A X*B X*C X*A X*B X*C
Carton (Y) Y*A Y*B Y*C Y*A Y*B Y*C
Polyethylene (Z) Z*A Z*B Z*C Z*A Z*B Z*C

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 2.4. Data to be collected
 Observation will be recorded on randomly selected sample
of each treatment.
 The observation will be collected and recorded, fruit color
change by estimating response action, total soluble solid
using hand refract meter, PH value by using pH meter,
weight loss and pulp to peel ratio by using sensitive
balance by and texture/firmness by using penetrometer.

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 2.5. Data analysis

 All carefully collected and organized data will be

subjected to SAS statistical analysis software version
9.1 and mean difference will be separated by LSD
using level of significance (0.05%).

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 3.Expected Outcome

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 Con…

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 4. RESULT AND DISCUSSION
Analysis of variance
The analysis of variance (ANOVA) for all the recorded parameters
of weight loss, pH, Total soluble solid (TSS) and firmness and were
showed highly significantly (p<0.01) difference by different
packaging materials and was done at three different times on day 1,
day 5 and day 10.

Generally the response factors show a non-significance difference

on the first day as the fruit was selected based on their uniformity
and free from defects.

Result and discussions of each parameter has been discussed

below.

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 Con…
Table 2. Effect of postharvest treatment and packaging materials on the quality
and shelf-life of banana fruit
Treatment Parameters
Weight loss pH TSS Firmness
Control 158.533a 7.34 a 15.667a 14.533cbd

1st day PE 157.86a 5b 14.33ba 15.83bc

1st day carton 154.16bac 3.5c 14ba 13.88ced

1st day sack 109.6a 3.83c 12bdac 13.3ed

5th day control 145.13bdac - 10bdc 16.23b

5th day PE 149.03ba - 8.66d 14.83cbd

5th day carton 140.56bac - 11bdc 16.73b

5th day sack 148.56bdac - 12bdac 16.73b

10th day control 138.6dc - 13bdac 19.16a

10th day PE 152.26bac - 9dc 8.33f

10th day carton 134.26d - 13.33bac 14.7cbd

10th day sack 135.2d - 12bdac 12e

CV 6.66 26.23 22.19 9.31

LSD(5%) 8.34 0.3639 2.26 1.15

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 4.1. Physiological Weight Loss
From the current study weight loss of banana fruit was not
significantly affected by packaging material.

Table 2 showed that there was not a significant variation in

physiological weight loss between the different treatments in
the overall storage period.

The highest physiological weight loss (158.533) was recorded

at the control followed by polyethylene(157.86) whereas the
lowest sack (109.6) at the 1th days of storage period.

Low temperature storage reduces the rate of respiration and

ethylene production resulting in retarded physiological weight
loss and an extended shelf life (Getnet et al., 2011).
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 Con…
Generally, fruits kept in plastic films had the lowest weight loss
than banana fruits kept in the other packaging materials and the
control.

The loss associated with control fruits during the storage period
under ambient condition.

This result agreed with Thompson (2001) who reported that

weight loss of fruits in sack was far low than from control.

4.2. pH
Changes in pH of the fruits treated at different packaging material
are shown in Table 2.

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 Con…
The highest pH value was recorded for bananas packed by control
(7.34) whereas the lowest pH was observed in the control
treatment followed by banana treated by carton (3.5) and
sack(3.83).

In general, pH of the banana fruit increased with the advancement

of fruit ripening.

Since acidity of the fruits is due to various organic acids that are
consumed during respiration (Albertini et al., 2006).

The acidity thus decreased with advancing maturity or increasing

storage duration with a corresponding increase in fruit pH
(Moneruzzaman et al., 2009).
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 4.3. Total soluble solid (0brix)

Statistically not significant variation was observed among

treatments on total soluble solids (TSS).

Thus, the maximum value of TSS was recorded on fruits treated by

control (15.66% Brix) followed by polyethylene (14.33% Brix)
both were at the 1st days whereas the minimum value of TSS was
recorded in the polyethylene (8.33% Brix) at 10th day.

Increase of TSS content was observed in the present investigation

agrees with the report by Abdullah et al., (1985) which confirms
TSS of fruits increase along the storage time.

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 4.4. Firmness
The highest firmness was observed in bananas which were treated
by control (19.16) at 10th day and the followed by carton and sack
at 5th days.

The minimum friminess was observed by polythlene (8.33) at 10 th

days.

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 5. CONCLUSION AND RECOMMENDATIONS
5.1. Conclusion
The quality of the banana fruit and quality depend on packaging
material , transportation, and storage, and should be monitored
effectively to keep the best quality of fruit at harvest.

Significant proportion of banana fruits have been lost in Ethiopia as

well as in gamo zone due to lack of awareness on effect of packaging
materials and quality of harvetsed banana fruit.

Hence, it is necessary to assess the effect of different packaging

using different local materials on quality of banana.

Therefore, the current study is conducted with the objectives of to

evaluate the effect of different packaging materials and storage
period quality of banana fruit.
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 Con…
The experimental study was carried out at Arba minch
University, Horticulture laboratory to evaluate the effect of
different packaging materials and storage period quality of
banana fruits.

The analysis of variance for all the recorded parameters of weight

loss, pH,TSS and firmness were showed not significantly (p<0.01
difference by packaging materials

Generally, we can conclude that carton can provide increased

good packaging material and maintain good quality of banana
fruit after harvesting.

• Therefore, using carton is important for growers (farmers),

wholesalers, retailers and consumers for maintaining banana
quality and storage period banana fruit.
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 5.2. Recommendation
Banana is highly perishable fruit and different factors that affect the
quality of banana, like environmental condition (climacteric condition
and temperature).

Doing only on the effect of packaging material and qaulity of

banana fruit may not be sufficient, since it is also affected by other
factors.

therefore, from this single experiment it is impossible to give a

conclusive recommendation.

•Therefore, further research investigation should be made by

including advanced packaging materials with treating gents in
different times to come up with conclusive recommendation.
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