Abstract:
Eff ect of alum in combination with vacuum packaging was investigated in controlling crown rot
disease of Cavendish banana (Musa acuminata, AAA, Grande Naine cultivar) at 12-14 ºC. Twelve
week mature Cavendish banana fruits were treated with 1% (w/v) alum (Potassium aluminium
sulphate), 0.5 g/L carbendazim (Positive control) or distilled water (Negative control). Treated
banana samples were packed in Low Density Polyethylene bags(150 gauge) and stored at 12-14
ºC. In-package gases were analysed every seven days up to 28 days of storage.Physicochemical
properties (pH, fi rmness, TSS, TA), sensory properties (peel colour, fl esh colour, aroma, fl avour,
taste, overall acceptability) and crown rot disease severity were determined in ripening induced
fruits after each storage period. Data obtained for physicochemical properties and in-package
gases were subjected to ANOVA whereas pathological and sensory properties were analysed using
Kruskal-Wallis non-parametric statistical test using Minitab. At the end of 28 days of storage, O2
in all packages remained between 5.6-5.8% while CO2 remained between 5.0 to 5.1%. Further,
treatment of 1% alum alone controlled crown rot disease completely up to 14 days. Most of
physicochemical and sensory properties of treated banana were not adversely aff ected by the
treatment
