Abstract

Banana (Musa spp.) is a climacteric and perishable horticultural produce so postharvest treatment with suitable chemicals like potassium permanganate and gibberellic acid is suitable for enhancing shelf-life, while ethylene treatment is done to bring uniform ripening. Post-harvest treatment of banana fingers with different concentrations of potassium permanganate, gibberellic acid and ethylene and analysis of shelf-life of treated fruits through titratable acidity, ascorbic acid and TSS content of fruit has been carried out during storage. The analysis revealed superiority of gibberellic acid and potassium permanganate as ethylene inhibitor and absorbent to improve storage life of banana fruits up to 18 days without loss of nutrient content below significant value.