Abstract
A huge loss of banana occurs due to its shorter shelf life and inappropriate postharvest handling. There is a scarce of effective postharvest practices to combat this situation in Bangladesh. In this context, the current experiment was conducted to assess the effects of hot water (45°C for 2 or 5 minutes) and neem leaf extract (20% or 40%) on quality and shelf life of banana (cv. Sabri). The experiment was carried out in completely randomized design with three replications. Data on physico-chemical properties of banana were collected during storage in ambient conditions for two weeks. After two weeks of storage, the banana treated with 40% neem leaf extract showed longest shelf life (8.33 days), minimum change in color (score 4.88), minimum disease incidence (33.33%) and severity (score 2.23), lower reduction of titratable acidity (0.12%) and lower level of total soluble solid (6.90%). While the banana were treated with hot water at 45°C for 2 min, the treated banana also showed lower color change (score 4.53), longer shelf life (8.33 days), minimum loss of firmness (score 4.67), minimum change in vitamin C content (2.17mg/100g) and lower reduction in titratable acidity (0.11%). Among the combined treatments, the banana treated with the combination of hot water (at 45°C for 5 minutes)and 40% neem leaf extract also exhibited considerably longer shelf life (8.17 days), lower change in color (score 5.00), lower disease incidence (46.67%) and lower reduction in titratable acidity (0.15%). From the study it could be concluded that the fruit treated with 40% neem leaf extract retained the majority of the quality parameters for considerably longer period and thereby it could be recommended for practical use to ensure better and longer storage of banana (cv. Sabri) J.Bangladesh Agril. Univ. 16(3): 351–356, December 2018
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Claims 16
Claim · model-written summary
Banana treated with 40% neem leaf extract had a shelf life of 8.33 days.
Not reportedComparator
Verbatim
e0“the banana treated with 40% neem leaf extract showed longest shelf life (8.33 days)”
Claim · model-written summary
Banana treated with 40% neem leaf extract showed minimum color change, score 4.88.
- Taxon
- bananae0
- Treatment
- 40% neem leaf extracte0
- Outcome
- change in colore0
- Direction
- minimume0
- Value
- score 4.88e0
Not reportedComparator
Verbatim
e0“the banana treated with 40% neem leaf extract showed longest shelf life (8.33 days), minimum change in color (score 4.88)”
Claim · model-written summary
Banana treated with 40% neem leaf extract had minimum disease incidence of 33.33%.
- Taxon
- bananae0
- Treatment
- 40% neem leaf extracte0
- Outcome
- disease incidencee0
- Direction
- minimume0
- Value
- 33.33%e0
Not reportedComparator
Verbatim
e0“the banana treated with 40% neem leaf extract showed longest shelf life (8.33 days), minimum change in color (score 4.88), minimum disease incidence (33.33%)”
Claim · model-written summary
Banana treated with 40% neem leaf extract had disease severity score 2.23.
Not reportedComparator
Verbatim
e0“minimum disease incidence (33.33%) and severity (score 2.23)”
e1“the banana treated with 40% neem leaf extract showed longest shelf life”
Claim · model-written summary
Banana treated with 40% neem leaf extract had lower titratable acidity reduction of 0.12%.
- Taxon
- bananae0
- Treatment
- 40% neem leaf extracte0
- Outcome
- reduction of titratable aciditye0
- Direction
- lowere0
- Value
- 0.12%e0
Not reportedComparator
Verbatim
e0“the banana treated with 40% neem leaf extract showed longest shelf life (8.33 days), minimum change in color (score 4.88), minimum disease incidence (33.33%) and severity (score 2.23), lower reduction of titratable acidity (0.12%)”
Claim · model-written summary
Banana treated with 40% neem leaf extract had lower total soluble solid level of 6.90%.
- Taxon
- bananae0
- Treatment
- 40% neem leaf extracte0
- Outcome
- total soluble solide0
- Direction
- lowere0
- Value
- 6.90%e0
Not reportedComparator
Verbatim
e0“the banana treated with 40% neem leaf extract showed longest shelf life (8.33 days), minimum change in color (score 4.88), minimum disease incidence (33.33%) and severity (score 2.23), lower reduction of titratable acidity (0.12%) and lower level of total soluble solid (6.90%)”
Claim · model-written summary
Hot water at 45°C for 2 min gave banana a lower color change score of 4.53.
- Taxon
- bananae0
- Treatment
- hot water at 45°C for 2 mine0
- Outcome
- color changee0
- Direction
- lowere0
- Value
- score 4.53e0
Not reportedComparator
Verbatim
e0“the banana were treated with hot water at 45°C for 2 min, the treated banana also showed lower color change (score 4.53)”
Claim · model-written summary
Hot water at 45°C for 2 min gave banana a shelf life of 8.33 days.
- Taxon
- bananae0
- Treatment
- hot water at 45°C for 2 mine0
- Outcome
- shelf lifee0
- Direction
- longere0
- Value
- 8.33 dayse0
Not reportedComparator
Verbatim
e0“the banana were treated with hot water at 45°C for 2 min, the treated banana also showed lower color change (score 4.53), longer shelf life (8.33 days)”
Claim · model-written summary
Hot water at 45°C for 2 min gave banana minimum firmness loss, score 4.67.
- Taxon
- bananae0
- Treatment
- hot water at 45°C for 2 mine0
- Outcome
- loss of firmnesse0
- Direction
- minimume0
- Value
- score 4.67e0
Not reportedComparator
Verbatim
e0“the banana were treated with hot water at 45°C for 2 min, the treated banana also showed lower color change (score 4.53), longer shelf life (8.33 days), minimum loss of firmness (score 4.67)”
Claim · model-written summary
Hot water at 45°C for 2 min gave banana minimum vitamin C change of 2.17mg/100g.
- Taxon
- bananae0
- Treatment
- hot water at 45°C for 2 mine0
- Outcome
- change in vitamin C contente0
- Direction
- minimume0
- Value
- 2.17mg/100ge0
Not reportedComparator
Verbatim
e0“the banana were treated with hot water at 45°C for 2 min, the treated banana also showed lower color change (score 4.53), longer shelf life (8.33 days), minimum loss of firmness (score 4.67), minimum change in vitamin C content (2.17mg/100g)”
Claim · model-written summary
Hot water at 45°C for 2 min gave banana lower titratable acidity reduction of 0.11%.
- Taxon
- bananae0
- Treatment
- hot water at 45°C for 2 mine0
- Outcome
- reduction in titratable aciditye0
- Direction
- lowere0
- Value
- 0.11%e0
Not reportedComparator
Verbatim
e0“the banana were treated with hot water at 45°C for 2 min, the treated banana also showed lower color change (score 4.53), longer shelf life (8.33 days), minimum loss of firmness (score 4.67), minimum change in vitamin C content (2.17mg/100g) and lower reduction in titratable acidity (0.11%)”
Claim · model-written summary
Combined hot water and neem treatment gave banana shelf life of 8.17 days.
- Taxon
- bananae0
- Treatment
- the combination of hot water (at 45°C for 5 minutes)and 40% neem leaf extracte0
- Outcome
- shelf lifee0
- Direction
- longere0
- Value
- 8.17 dayse0
Not reportedComparator
Verbatim
e0“the banana treated with the combination of hot water (at 45°C for 5 minutes)and 40% neem leaf extract also exhibited considerably longer shelf life (8.17 days)”
Claim · model-written summary
Combined hot water and neem treatment gave banana lower color change, score 5.00.
- Taxon
- bananae0
- Treatment
- the combination of hot water (at 45°C for 5 minutes)and 40% neem leaf extracte0
- Outcome
- change in colore0
- Direction
- lowere0
- Value
- score 5.00e0
Not reportedComparator
Verbatim
e0“the banana treated with the combination of hot water (at 45°C for 5 minutes)and 40% neem leaf extract also exhibited considerably longer shelf life (8.17 days), lower change in color (score 5.00)”
Claim · model-written summary
Combined hot water and neem treatment gave banana lower disease incidence of 46.67%.
- Taxon
- bananae0
- Treatment
- the combination of hot water (at 45°C for 5 minutes)and 40% neem leaf extracte0
- Outcome
- disease incidencee0
- Direction
- lowere0
- Value
- 46.67%e0
Not reportedComparator
Verbatim
e0“the banana treated with the combination of hot water (at 45°C for 5 minutes)and 40% neem leaf extract also exhibited considerably longer shelf life (8.17 days), lower change in color (score 5.00), lower disease incidence (46.67%)”
Claim · model-written summary
Combined hot water and neem treatment gave banana lower titratable acidity reduction of 0.15%.
- Taxon
- bananae0
- Treatment
- the combination of hot water (at 45°C for 5 minutes)and 40% neem leaf extracte0
- Outcome
- reduction in titratable aciditye0
- Direction
- lowere0
- Value
- 0.15%e0
Not reportedComparator
Verbatim
e0“the banana treated with the combination of hot water (at 45°C for 5 minutes)and 40% neem leaf extract also exhibited considerably longer shelf life (8.17 days), lower change in color (score 5.00), lower disease incidence (46.67%) and lower reduction in titratable acidity (0.15%)”
Claim · model-written summary
Authors recommend 40% neem leaf extract for longer banana storage.
Verbatim
e0“it could be recommended for practical use to ensure better and longer storage of banana (cv. Sabri)”
e1“the fruit treated with 40% neem leaf extract retained the majority of the quality parameters for considerably longer period”
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