COMBINATION OF HOT WATER DIPPING AND FUNGICIDE TREATMENT TO PROLONG POSTHARVEST LIFE OF 'BERANGAN' BANANA

The postharvest life of banana is limited by physiological deterioration which leads to decay by disease development. Generally, delaying some reactions associated with ripening in harvested fruit can prolong storage and shelf life. This study was carried out to examine the effects of hot water temperature at 50°C dipped for 0 (control), 10 and 20 min in combination with or without fungicide (Benomyl) on the quality characteristics and anthracnose rot of ‘Berangan’ banana during ripening. Fruit dipped in hot water at 50°C for 10 and 20 min retarded peel colour (L*, C* and h°) changes and slowed down fruit softening process. Regardless of fungicide, fruit dipped in hot water for 10 and 20 min developed desirable colour and firmness characteristics. Hot water dip did not affect fruit pulp colour, titratable acidity and pH. The soluble solids concentration of treated fruit without or with fungicide decreased as dipping time increased. Meanwhile, hot water dipping (50°C) for 10 and 20 min with or without addition of fungicide slowed down respiration and ethylene production in ‘Berangan’ banana. The results clearly demonstrated that dipping ‘Berangan’ banana fruit in hot water at 50°C for 10 and 20 min without fungicide was able to delay fruit ripening. It is suggested that hot water dipping at 50°C for 10 min without fungicide could be used as a treatment to extend postharvest life of ‘Berangan’ banana for export. The heat treatment provides an alternative to exporters to minimize the use of chemicals during postharvest handling.