| PAS_1 |
"Effect of hot water treatments and storage period on the quality attributes of banana (Musa sp.) fruit - The current study was carried out to evaluate the effect of hot water treatments and storage period on quality attributes of banana in the laboratory of Farm Structures, Sindh Agriculture University, Tandojam, Pakistan in 2017. Green matured Basari banana fruit free from defects was collected from the local fruit market. The samples of banana fruit were dipped for 10 minutes in four different water treatments i.e. control (T1), 40°C (T2), 50°C (T3) and 60°C (T4). The quality attributes of stored banana fruits was observed at initial time of storage and at an interval of five days. The results demonstrated a significant (p≤0.05) effect of hot water treatments and storage period on banana’s quality parameters. Highest values for moisture content (%), pulp firmness (N), pulp to peel ratio, titratable acidity (%) and ash content (%) were observed under T3 followed by T2, T1 and T4, whereas least values for total soluble solids (% brix), pulp pH, total sugar content (%), decay incidence (%) and weight loss (%) were observed for T3 followed by T2, T1 and T4. It was also observed that all quality attributes except moisture content, pulp firmness, titratable acidity and ash content increased with increasing storage period. The study concluded that treatment T3 provided better results, maintaining better quality with minimum losses." https://www.researchgate.net/publication/330037564_Effect_of_hot_water_treatments_and_storage_period_on_the_quality_attributes_of_banana_Musa_sp_fruit |
| PAS_2 |
"Effect of hot water dip treatment on postharvest anthracnose of banana var. Berangan - Heat treatment becomes a feasible method for controlling postharvest decay in many freshly harvested commodities. Anthracnose is the main disease affecting the quality of banana fruits during export and marketing. In this study, inoculated Berangan banana with Colletotrichum musae was dipped in hot water at 50°C for 0, 10 and 20 min with or without fungicide, respectively. The disease development was determined by measuring the anthracnose infected areas after 10 days of treatment. There was a significant difference in size of lesion on Berangan banana as affected by different dipping time (0, 10 and 20 min) of hot water alone at 50°C. Anthracnose infection rating was reduced with an increase in dipping time. Dipping fruit in hot water at 50°C for 20 min was more effective in suppressing disease development as compared to hot water with fungicide as control (0 min). Conidia germination of C. musae was also assessed with hot water treatment at the same time-temperature combination with or without fungicide as previous. In general, conidia germination rate increases with increasing incubation time, while increasing the hot water dipping time with or without fungicide suppressed conidia germination with varying incubation times. There was a significant difference between hot water treatment alone and with fungicide for 0 min as control. Hot water dip for 10 and 20 min at 50°C inhibited conidia germination (100 %) of C. musae better than application of fungicide alone (55.92 %). It is suggested hot water dip treatment at 50°C for 20 min could be used to control anthracnose in Berangan banana instead of using fungicide as practically used in commercial now." https://www.researchgate.net/publication/271229455_Effect_of_hot_water_dip_treatment_on_postharvest_anthracnose_of_banana_var_Berangan |
| Agro Ecological Zone |
Agro Ecological Sub Region (ICAR) Western Plain, Kachchh And Part Of Kathia (2.2, 2.4) ,Agro-Climatic Zone (Planning Commission) Gujarat Plains and Hills Region (XIII) , Agro Climatic Zone (NARP) North West Zone (GJ-5) |
| Other Community Practices |
|
| Practice ID |
DTP0010000002528 |
| Reference |
lok (1) 5-6 Dec- 1996, Pg No. 11 |
| Annotation ID |
GIAN/GAVL/294 |
| State |
Gujarat |
| PIN Code |
370130 |
Honey Bee Network Knowledge & Innovation Database (HBNKIND)