Postharvest Heat Treatments to Extend the Shelf Life of Banana (Musa spp.) Fruits

Bananas are grown in the world mainly for their economic and nutritional value. High perishable
nature of banana leads to quality deterioration which distracts consumer and hence high postharvest
losses in the market. Climacteric nature of banana make these postharvest losses accelerate by
triggering ethylene induced ripening process. Extending banana shelf life could be a considerable
commercial benefit for both exporters and retailers. Treatments such as fungicides, heat treatments
and low temperature storage are being applied for extending the shelf life of banana. However,
nowadays, increased public concern over presence of chemical residues has progressively leads the
adoption of heat treatment methods which substitutes as a non-damaging physical treatment for
chemical prevention. Heat treatment is one of effective postharvest techniques which have been using
as a plant quarantine procedure in other fruits. Indeed, the overall quality of fresh produce treated with
optimal hot water temperatures is significantly better than untreated produce, as determined by a
sharp reduction in decay incidence and maintenance of several quality traits. Heat treatment can be
applied as vapor heat, hot water immersion (hot water dip) of the fruit until the core temperature
reaches required effective temperature depending on cultivar. Banana fruit ripening effectively can be
delayed by application of hot water treatments such as 40°C for five minutes. These treatments are
not negatively effect on fruit taste, brix value around 40°C treatments. Further, more positively
suppressed the microbial growth on fruit surface which supportive to the extend shelf life of banana.
All findings related to heat treatments on banana suggest that hot water treatment, 40-50°C
depending on cultivar, is most suitable for delaying de-greening and hence delaying the ripening
during storage at ambient temperature. Food taste and soluble solid content not affected badly by hot
water treatments especially up to 40ºC. Microbial growth effectively controlled by hot water treatment
over 40°C. As with all this it can be concluded that heat treatments led to increase postharvest life
without affecting the food quality of banana.