Abstract

Worldwide banana is mostly traded in ambient condition and suffers a high extent of post-harvest losses due to that; which shortens the shelf life of the crop. The present study was conducted to evaluate the response of salicylic acid along with chitosan, carboxymenthyl cellulose and waxing on shelf life of Cavendish banana at ambient storage. It was found that salicylic acid along with wax treated fruits had minimum physiological weight loss (4.42%) and fruit decay (5.56%) at 8 DAS with high retention of fruit ascorbic acid (11.65 mg/100 g fruit weight) and extended the shelf life by five days over control (8.75 days).