Post-shooting sprays of nutrients for improving fruit quality, antioxidant properties and shelf-life in banana (Musa sp.)

MUDE RAMYA SREE; PATIL S N; ANIL I SABARAD; AMULYA S; SANJAY K SINGH

doi:10.56093/ijas.v93i10.130762

Authors

MUDE RAMYA SREE Kittur Rani Channamma College of Horticulture (University of Horticultural Sciences, Bagalkot, Karnataka), Arabhavi, Karnataka 591 306, India
PATIL S N University of Horticultural Sciences, Udyanagiri, Bagalkot, Karnataka
ANIL I SABARAD Kittur Rani Channamma College of Horticulture (University of Horticultural Sciences, Bagalkot, Karnataka), Arabhavi, Karnataka 591 306, India
AMULYA S University of Horticultural Sciences, Udyanagiri, Bagalkot, Karnataka
SANJAY K SINGH ICAR-Indian Agricultural Research Institute, New Delhi https://orcid.org/0000-0002-2356-5157

https://doi.org/10.56093/ijas.v93i10.130762

Keywords:

Arka banana specialTM, Banana, Fruit quality, Micro-nutrients, Potassium sulphate, Shelf-life

Abstract

An experiment was conducted during 2018–21 at the research farms of Kittur Rani Channamma College of Horticulture (University of Horticultural Sciences, Bagalkot, Karnataka), Arabhavi, Karnataka to study the effect of post-shooting sprays of nutrients for improving fruit quality, antioxidant properties and shelf-life in banana (Musa sp.). Effects of potassium sulphate (SOP) @20 g/L and micro-nutrients, viz. customised micronutrient mix Arka Banana Special^TM @5 g/L, zinc sulphate @1 g/L, boric acid @ 2 g/L, ferrous sulphate- EDTA @3 g/L and copper sulphate @2 g/L sprays in different combinations imposed at post-shooting stage were evaluated in terms of fruit quality and shelf-life after ripening in banana cv. Grand Naine. Treatment comprising of SOP @20 g/L and Arka Banana Special^TM @5 g/L improved pulp TSS (22.30⁰B), TSS: TA ratio (71.26), fruit firmness (5.16 lb), MSI (18.12%) and peroxidase (POD) activity (15.98ΔA470/min/g). While polyphenol oxidase (PPO) activity (120.42 U/ mg protein), peel browning index (1.42), fruit weight loss (12.73%) and titratable acidity (0.31%) were declined. An increase in green life (8.22 days) and yellow life (3.93 days) of fruits by potassium application, enhancing the storage and shelf-life of the fruits. Pulp TSS was positively correlated with total sugars (0.938^**), TSS: acid ratio (0.981^**), shelf-life (0.955^**), fruit firmness (0.931^**) and MSI (0.921^**), and negatively correlated with TA (-0.980^**) and PPO activity (-0.967^**).

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