International Postgraduate Research Conference (IPRC)

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    Efficacy of Alum Treatment and Vacuum Packaging in Controlling Crown Rot Disease of Cavendish Banana
    (Faculty of Graduate Studies, University of Kelaniya, Sri Lanka, 2016) Siriwardana, H.; Abeywickrama, K.; Kannangara, S.; Jayawardana, B.
    Cavendish is the widely grown banana cultivar in the world today and the most prominent cultivar in the international trade. Crown rot, one of the most drastic postharvest diseases of Cavendish banana can cause severe postharvest loss both in the local and export markets. In the industry, cut crowns of banana are treated with fungicides to control this disease. Due to hazardous effects of fungicides, finding suitable alternatives in the management of crown rot of banana is essential. In this study, effect of alum (potassium aluminium sulphate) in combination with vacuum packaging was investigated in controlling crown rot disease and extending the shelf life of Cavendish banana at cold storage. Twelve week mature Cavendish banana (Musa acuminata, AAA, Grande Naine cultivar) hands were treated with 1% (w/v) alum or distilled water (controlled). Treated and control fruits were packed in Low density polyethylene bags, air inside bags were removed using vacuum and placed in fiber board cartons and stored in a cold room at 12-14 ºC. Each treatment comprised 10 replicate boxes each with 5 hands. In-package gases were analyzed after 14 days of cold storage. Physicochemical properties (pH, TSS, TA and firmness), sensory properties (peel colour, flesh colour, aroma, flavour, taste and overall acceptability) and crown rot disease severity were determined in ripening induced fruits. Test marketing trials were conducted at CIC fruit outlet in Dambulla, Sri Lanka where treated fruits were provided to consumers and staff to obtain feedback on the quality of treated banana. At the end of 14 days, O2 in packages remained between 5.0 to 5.8% while CO2% ranged from 4.9% to 5.8%. Alum in combination with vacuum packaging significantly controlled crown rot disease of Cavendish banana compared to the control. Physicochemical and sensory properties were unaffected by alum + vacuum packaging treatment when compared to control. Treated banana obtained higher score values from the customers and staff of fruit outlets for the sensory properties compared to the control. Therefore, this eco-friendly treatment strategy could be recommended in preparing Cavendish banana for local market as well as commercial scale export to various destinations which require a transit time of two weeks.
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    Effect of alum in combination with vacuum packaging in extending the shelf life of Embul banana
    (Faculty of Graduate Studies, University of Kelaniya, 2015) Siriwardana, H.L.S.; Abeywickrama, K.P.; Kannangara, S.; Jayawardena, B.
    Crown rot disease is the major post harvest disease in Embul banana causing severe post harvest loss both in terms of quality and quantity. Due to hazardous effects of fungicides, use of eco-friendly methods of controlling crown rot disease are being investigated throughout the world. In this study, efficacy of alum (sodium aluminium sulphate) in combination with vacuum packaging was investigated in extending the shelf life of Embul banana at cold temperature. Approximately 85-day mature Embul banana hands were washed with 1% alum (w/v) solution and control was washed only in water. Treated and control fruits were packed in Low density polyethylene bags, air inside bags were removed using a vacuum and placed in fibre board cartons and stored in a cold room at 12-14 ºC. Each treatment comprised 8 replicate boxes each with 5 hands. In-package gases were analysed on initial day and every seven days thereafter up to 28 days of storage. Physicochemical and sensory properties and crown rot disease severity (CRS) were determined in ripened fruits after each storage period. Medium (50 kg) and large scale (100 kg) test marketing trials were conducted at fruit outlets in Dambulla and Kiribathgoda, Sri lanka by providing treated Embul banana samples to consumers and staff to obtain feedback on the quality of treated banana. Crown rot disease severity was low (CRS index < 1) in alum treated samples compared to control after 28 days. Physicochemical and sensory properties were unaffected by alum+vacuum packaging treatment. Oxygen within packages was maintained between 3.3 - 4.4 % while CO2 % varied between 3.9 - 4.0 %. In medium and large scale test marketing trials, treatment controlled crown rot disease to a fair extent and obtained higher score values from the customers and staff of fruit outlets for the sensory properties compared to control. Therefore, this eco-friendly treatment method could be adopted for effective control of crown rot disease and to extend shelf life of Embul banana up to one month.