Effect of maturity and storage temperature on shelf-life and quality of banana cv. Grand Naine
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Society for Promotion of Horticulture
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A study was undertaken at Regional Horticulture Research Station, NAU, Navsari, during 2008-2009 to assess theeffect of maturity stage and storage temperature on shelf-life and quality of banana cv. Grand Naine. The experimentwas evaluated in Completely Randomized Ddesign based on the factorial concept, and comprised of three maturitystages (75, 90 and 100% maturity) and four storage temperatures (12°C, 14°C, 16°C & ambient temperature). Fruitsharvested at 75% maturity and stored at 12°C recorded maximum green-life and better overall shelf-life, whereas,yellow-life was highest when fruits at 75% maturity were stored at 14°C. Best colour and texture was seen in fruitsharvested at 100% maturity and stored at 16°C.
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