Postharvest application of CaCl2 and wrapping materials on shelf-life of banana cv. Robusta

Abstract

Present experiment was conducted to evaluate the effect of CaCl2 and wrapping materials on improving shelf-life of banana. Twelve treatment combinations comprising of CaCl2 (2 or 4%), polyethylene bag, banana dried leaves, news paper, CaCl2 (2%) + polyethylene bag, CaCl2 (4%) + polyethylene bag, CaCl2 (2%) + banana dried leaves, CaCl2 (4%) + banana dried leaves, CaCl2 (2%) + news paper, CaCl2 (4%) + newspaper with control were taken. CaCl2 (4%) + polyethylene bag treatment resulted in minimum spoilage (19.65%), highest marketability (80.35%), fair organoleptic score, maximum total sugars (20.10%), ascorbic acid (2.96 mg/ 100 g of fresh weight) with increased shelf-life (16 days) of banan a cv. Robusta fruits.