EFFECTS OF POSTHARVEST GA3 APPLICATIONS ON SHELF LIFE AND QUALITY OF BANANA FRUIT

Abstract

This experiment was conducted to determine the effects of postharvest gibberellic acid applications on fruit quality and shelf life of Grand Nain banana fruits. Fruits were harvested at the full green stage and dipped in different gibberellic acid (GA3) concentrations (control, 50 ppm GA3, 100 ppm GA3, 200 ppm GA3, and 400 ppm GA3) after rough cleaning and were then stored at 20±2°C and 68±2% relative humidity. Fruits were evaluated for skin color, fruit weight loss, flesh firmness, soluble solid concentrations, pH and acidity on days 0, 10, 15, 20, and 30 of storage. When compared to the control group, GA3-treated fruits showed delayed yellowing, lower SSC, extended shelf life, and higher fruit firmness. While the control group showed yellowing on the 14th day, the fruits treated with 50 ppm, 100 ppm, 200 ppm, and 400 ppm GA3 showed yellowing on the 16th, 18th, 20th, and 25th days, respectively. The highest fruit firmness and the lowest SSC (18.93°Brix) were observed in fruits treated with 400 ppm GA3 during the 30-day storage period. Our experiment showed that immersing banana fruits in a 400 ppm GA3 solution was the most effective method for delaying ripening and color change, extending shelf life, and maintaining fruit quality.