Effect of Different Edible Oil Coating and Storage Life on Post-Harvest Quality of Banana Fruit

An experiment was carried out to study the “Effect of different edible oil coating and storage life on post-harvest quality of banana fruit” at Post harvest Laboratory, Department of Horticulture, the University of Agriculture Peshawar Pakistan during the year 2021. Banana fruit CV, Cavendish was obtained from local market Peshawar brought from Hyderabad during the month of April 2021 at physiological mature stage. The experiment was laid out using Completely Randomized Design (CRD) with two factors repeated two times. The fruits were then kept in packaging materials with one apple per bunch. When the fruits were ripened were divided into two groups, one group was coated with edible oil (olive, coconut and butter) and the other is storage life (0,3,6,9,12) and kept at room temperature 260C at RH 90%-95% for 12 days. The data regarding banana fruits coated with butter oil showed maximum fruit firmness, titratable acidity, ascorbic acid content, fruit color score, fruit taste score and fruit decay percentage. The maximum TSS was observed in banana fruit coated with olive oil. Regarding the other mean for storage duration maximum fruit firmness, minimum fruit decay and minimum TSS was recorded in freshly ripened banana fruits. While maximum test score, and color score observed in fruits stored for 12 days. Most of the studied attributes were significantly affected by T × SD interaction. It is concluded from the present results that banana fruits harvested at physiological maturity ripened under natural ripening agent i.e. apple, coated with butter oil retained most of the quality attributes for 12 days, is recommended for better shelf life and consumer preferences.