THE EFFECT OF ETHANOL VAPOUR ON SHELF LIFE OF FRESH BANANA FRUIT

Abstract

Banana (Musa species) are not only sources of food, they are source of beverages, feeds, medical, ritual and ornamentals. However, its availability has been hindered by its short shelf life due to environmental and microbial influences. This study therefore evaluated the effects of ethanol vapour pretreatment on proximate composition, shelf life and sensory attribute on storage of banana fruit. Fresh banana fruits were pretreated with 20cm3 ethanol vapour at concentrations of 0%, 25%, 95% and stored for two weeks in 30-litre plastic bucket at ambient temperature. Results showed that pretreated of banana fruits by slowing ripening and reduced the percentage spoilage of 20%, 50% and 80% at 90%, 25% and 0% concentration of ethanol vapour respectively. The moisture and the carbohydrate contents of ethanol vapour pretreated banana after 2weeks of storage significantly (P<0.05) increase with decrease in concentration of ethanol vapour while crude fat, crude fiber and protein contents significantly (0.05) decreased with decrease in concentration of ethanol vapour. Also, the firmness of all ethanol vapour pretreated banana was significantly reduced compared to fresh banana. The aroma and overall acceptance was higher in ethanol vapour pretreated banana compared to 0%. A total of three fungal genera from Saccharomyces spp., Aspergillus spp. and Rhizopus spp. were isolated. Untreated banana fruits have the highest abundance of the three genera. This research revealed that ethanol vapouyr prolonged the shelf life of fresh banana by slowing down ripening, enhanced the nutritional and sensory attribute of fresh at higher concentration.