Effect of different packages on spoilage, marketability and organoleptic evaluation of tissue cultured banana cv. Dwarf Cavendish during storage Mankar Abhay, Singh S.P., Karuna K.* Department of Horticulture, Institute of Agricultural Sciences, Banaras Hindu University, Varanasi-221 005, Uttar Pradesh, Email: abhaymankar09@gmail.com *Department of Horticulture (Fruit & Fruit Technology), Bihar Agricultural University, Sabour, Bhagalpur-813 210 Abstract An experiment was conducted to study the effect of various packages and chemicals on spoilage,marketability and organoleptic evaluation of tissue cultured banana cv. Dwarf Cavendish at ambient temperature during storage. For this selected fruits were dipped in bavistin (500 ppm) and Ca(NO3)2 1 per cent for five minutes while KMnO4 (1000 ppm) was soaked in paper shavings and fruits were stored under respective treatments. It was investigated that on 18th day of storage minimum spoilage (35.09%) and maximum marketabily (64.91%) were obtained in fruits packed with bavistin 500ppm+ventilated polyethylene bag (T3). On 12th day of storage, fruits packed with newspaper shavings + CFB (T5)and gunny bag+bamboo basket (T10) were organoleptically excellent however, fruits under control were organoleptically good. Fruits was unacceptable after 12 days of their storage due to its unattractive skin, brown pulp colour and poor taste. Top Keywords Banana, Bamboo basket, Bavistin, Ca (NO3)2, Corrugated fibre box, Card board box, Gunny bag, KMnO4, Polyethylene, Shelf-life. Top |