Extension of banana shelf life

Disease severity in banana fruit was significantly reduced by hot water treatment ( 50 +/- 2 degreesC for 5 min) and fungicide application ( prochloraz 250 ppm), and the latter treatment also reduced disease incidence. Fruits stored at low temperatures ( 10, 14 and 18 C) exhibited similar disease severity levels throughout the period of investigation and at levels much lower than those observed in fruits held at room temperature. At the 25th day of storage, the highest disease severity (61.8%) occurred in the untreated fruits at room temperature, whereas the fruits treated with fungicide and hot water showed remarkably small areas of the fruit covered by disease (< 3.4%). Colletotrichum musae, responsible for the most important postharvest disease known as anthracnose, was the most abundant pathogen isolated. Fruit dipped in hot water developed desirable colour and firmness characteristics, as did the fungicide-treated fruits. The former treatment provides an alternative for those wishing to minimise the use of chemicals in order to achieve market place appeal.