INTERNATIONAL JOURNAL OF BUSINESS, SOCIAL AND SCIENTIFIC RESEARCH

ISSN: 2309-7892, Volume: 3, Issue: 4, Page: 210-218, July-September 2015

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EFFECTS OF DIFFERENT PLANT EXTRACTS ON THE EXTENSION OF

SHELF LIFE OF BANANA
M .Z. Hossain 1, M.K. Hassan 1, S .M . Ari fuz za man 2, S aye eduz za man 3* and J. Huss ain 5

M.Z. Hossain, M.K. Hassan, S.M. Arifuzzaman, Sayeeduzzaman and J. Hussain (2015). Effects of Different Plant Extracts on the
Extension of Shelf Life of Banana. Int. J. Bus. Soc. Sci. Res. 3(4): 204-218. Retrieve from
http://www.ijbssr.com/currentissueview/14013108

Received Date: 15/06/2015 Acceptance Date: 12/07/2015 Published Date: 07/08/2015

Abstract
Different plant extracts were examined to reduce loss and extend shelf life of two different
banana variety named Amritasagar and Meheresagar. The postharvest treatments included
control, neem extract (1:1 and 1:2), garlic extract (1:1 and 1:2) and allamanda extract (1:1 and
1:2 at separately. The changes of colour, firmness, total weight loss, disease severity, disease
incidence and shelf life of stored bananas were studied. During storage, colour, fir mness, disease
severity, disease incidence and total weight loss increased in all the treated and untreated
bananas. At the 12th day of storage, the minimum weight loss (15.93%), disease severity 1.45%,
disease incidence 35% in ‘Amritasagar’ bananas were treated with neem (1:2), garlic (1:2) and
allamanda (1:2) extracts but the maximum weight loss (23.63%), disease severity (57.50%) and
disease incidence (100%) were recorded in ‘ Mehersagar’ bananas of the untreated control. The
postharvest treatments showed highly significant variation in respect of shelf life. The longest
shelf life (15.30 days) was found in ‘ Amritasagar’ bananas treated with neem extract (1:2) and
the shortest shelf life (9 days) in ‘ Mehersagar’ bananas that were not subjected to any treatment.
Key words: Allamanda Extract, extension of shelf li fe, Garlic Extract, Neem Extract, and postharvest
spoilage.
Introduction
Banana (Musa sapientum L.) of the botanical family Musaceae is one of the major and commercially
important fruit crops in the world trade. Presently, the total area coverage by banana production is 56
thousand hectares, with a total production of 909 thousand MT in Bangladesh (BBS, 2006). It also ranks
top position among the major fruits in terms of total production. Postharvest loss of banana is one of the
major problems globally. Postharvest loss of banana in Bangl adesh is estimated to be 25-50%
(Amiruzzaman, 1990). In a developing country like Bangladesh the s cenario is much worse. The use of
synthetic chemicals for the reduction of postharvest losses of perishabl es is alarming to human health and
environment. Recently, a number of chemicals have been withdrawn from the market upon report of
health hazards. The efforts are being made to discover suitabl e alternatives such as botanical and
biological fungicides for preharvest management and postharvest reduction o f losses of fruits. Many
plant extracts have been report ed to be antimicrobi als against pathogenic fungi. For instance, neem,
garlic and allamanda extracts have been found effective against different seed borne fungal diseas es
(Aspergillus flavus, Aspergillus niger), Phomopsis blight, and Fruit rot of eggplant. However, the use o f
above mentioned botanical extracts in postharvest disease control in banana is virtually absent. It is
imperative to embark on a comprehensive study and understand postharvest behaviour of banana fruits as
affected by di fferent postharvest treatments to alleviate the postharvest losses, extend shelf li fe, maintain
quality and ensure safety. Keeping the above facts in mind, the present investigation was designed to
evaluate di fferent botanical extracts in the reduction of postharvest spoilage and extension of shel f life of
banana.
Mate rials and Methods
The experiment was conducted at the laboratories of the Departments of Horticulture, Biochemistry and
Plant Pathology, Bangladesh Agricultural University (BAU), Mymensingh during the period from 07 to
21 November 2007. The experiment consists of two factors: The experiment consists of two factors:
Factor 1: Variety, V1 = ‘Amritasagar’
V2 = ‘Meheresagar’

*Corresponding Authors Email: manik.szzaman@gmail.com

1. Department of H or tic u lture , Ban g lade sh A gr icu ltura l Un ive rs ity , My mens in gh , Ba ng la des h
2. Of fice r, U tta ra Ban k L td ., Ba ng la des h.
3. Planning, Training and Communication Division, Coordinated Project on Improvement of Agroforestry Practices for Better
Livelihood and Environment: BJRI component, Bangladesh Jute Research Institute (BJRI), Manik Mia Avenue, Dhaka-1207.
Ban g lade sh
4. A gr icu ltura l Re searc h a nd De ve lo pmen t, Har ves t P lus Ban gla de sh (I RRI), Ban glade sh
Hossain et al. 211
Factor 2: Plant extracts
T0 = Control, T 1=Neem (1:1=500ml neem ext ract+500ml wat er), T 2 =Neem (1:2=500ml neem
extract+1000ml water), T3 = Garlic (1:1=500ml garlic extract+500ml water), T4 = Garlic (1:2=500ml
garlic extract+1000ml water), T 5 =Allamanda (1:1=500ml allamanda extract+500ml water) and
T6 =Allamanda (1:2=500ml allamanda extract+1000ml water)
The two-factor experiment was laid out in complet ely randomized design with three replications of five
fruits. In the experiment the following parameters were studied:
Color, firmness, weight loss, disease incidence, disease severity, causal pathogens and shel f li fe. Weight
losses of fruits as influenced by di fferent postharvest treatments were estimated using the following
formula:
Initial weight of fruits (g) - Final weight of fruits (g)
Percent weight loss (WL) =  100
Initial weight of fruits (g)
The disease incidence of banana was calculated by using the following formula:
Number of infected fruits
Disease incidence (%) = 100
Total number of fruits under study

Disease severity repres ents the percentage diseas ed portion of infected fruit and was measured bas ed on
eye estimation. Representative samples of diseased fruits were collected and taken to the laboratory o f
the Department of the Plant Pathology, Bangladesh Agricultural University, Mymensingh for isolation
and identi fication of causal organisms. Shelf li fe of banana fruits as influenced by di fferent postharvest
treatments was calcul ated by counting the days required to ripe fully as to retaining optimum marketing
and eating qualities.
The collected data on various param eters were statistically analyzed using MSTAT Statistical Package.
The significance of di fference between the pairs of means was compared by least signifi cant di fference
test at the 1% and 5% level of probability (Gomez and Gomez, 1984). For the percentage data, arc-sine
trans formations were carried out to satis fy the assumption of ANOVA, and st atistical analysis were
perform ed on the transform ed- data.
Results and Discussion
Colour changes
At the 14th day of storage the peel colour score of ‘Mehersagar’ reached 7 (blackened/rotten) but
‘Amritasagar’ showed colour score 6 (Fig. 1). At the 14th day of storage untreated bananas showed the
highest colour score (7) but the fruits treated with neem (1:1) showed colour score 6.12. (Fig. 2.). At the
12th day of storage the highest colour score (7) was observed in ‘Mehersagar’ in the treatments
combination of V2 T 0 and lowest colour score (3.85) was observed in ‘Amritasagar’ in the treatment
combination of V1 T 2 (Table 1). Di fferent postharvest treatments showed di fferent period to attain
successive peel colour development of banana. There were various reasons for variations in the
commencem ent of ripening. On the other hand, early initiation of respiration and ethylene production
might be occurred in untreated fruits which hasten the ripening of cont rol fruits than the fruits of other
treatments.
Am ritasagar Meh ersagar T0 T1 T2 T3
T4 T5 T6
7
8
6 7
5 6
C olou r scor e a

Colour score a

4 5
3 4
2 3

1 2

0 1
2 4 6 8 10 12 14 0
2 4 6 8 10 12 14
Days af ter st or age
Day s after sto rage

Fig. 1 Main effect of varieties on colour changes of Fig. 2 Main effect of botanical extracts on colour changes
banana at different days after storage. Vertical of banana at different days after storage. Vertical
bars represent LSD at 5% level of significance, a= bars represent LSD at 5% level of significance.
colour score. T0: Control, T1: Neem (1:1), T2: Neem (1:2), T3:
Garlic (1:1), T4: Garlic (1:2), T5: Allamanda (1:1)
and T6: Allamanda (1:2).
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Effects of Plant Extracts on the Extension of Shelf Life of Banana 212

Table 1. Combined effects of varieties and bot anical pant extracts on colour changes of banana during
storage
Variety × Botanical plant Colour score a at different days after storage
extracts 2 4 6 8 10 12 14
‘Amritasagar’ T0 1.00 1.00 1.00 2.63 5.77 6.55 7.00
T1 1.00 1.00 1.00 1.05 1.80 4.25 5.60
T2 1.00 1.00 1.00 1.00 1.60 3.85 5.70
T3 1.00 1.00 1.00 1.00 1.50 4.80 5.90
T4 1.00 1.00 1.00 1.05 1.85 4.55 6.05
T5 1.00 1.00 1.00 1.05 3.10 5.55 6.25
T6 1.00 1.00 1.00 1.10 1.70 4.80 6.12
‘Mehersagar’ T0 1.00 1.00 1.50 6.06 7.00 7.00 7.00
T1 1.00 1.00 1.00 1.80 3.75 5.75 6.65
T2 1.00 1.00 1.00 1.20 4.90 6.35 6.70
T3 1.00 1.00 1.00 2.35 4.80 6.42 6.60
T4 1.00 1.00 1.00 1.75 3.55 5.90 6.40
T5 1.00 1.00 1.00 1.40 4.85 6.40 6.75
T6 1.00 1.00 1.00 2.10 4.30 6.40 6.60
Level of NS NS * ** ** * NS
significance
LSD (0.05) - - 0.22 0.69 0.74 0.84 -
LSD (0.01) - - 0.29 0.92 1.00 1.13 -
T0: Control, T1: Neem (1:1), T2: Neem (1:2), T3: Garlic (1:1), T4: Garlic (1:2), T5: Allamanda (1:1), T6: Allamanda
(1:2), a = colour score (1 = 0 to < 10% yellow, 2 = 10 to < 30 yellow, 3 = 30 to < 50% yellow, 4 = 50 to < 70%
yellow, 5 = 70 to< 90% yellow, 6 = 90 to 100 % yellow and 7 = blackened / rotten) , ** Significant at 1% level, *
Significant at 5 % level and ns: not-significant

Firmness changes of banana

At the 14th day of storage ‘Amritas agar’ rem ained fi rmness s core (4) but ‘Mehers agar’ had 5 (Fig. 3).
At the 12th day of storage the highest fi rmness s core 5 in untreated banana but lowest firmness s core
(3.7) in the neem (1:1) t reated banana (Fig. 4). The combined effects showed that at the 10th day o f
storage ‘Amritasagar’ remained sprung in treatment combination of V1 T 2 but ‘Mehersagar’ becam e
eating ripe in untreat ed with control treatm ent combination of V2 T 0 (Table 2)

5 Amritasagar T0 T1 T2 T3
4. 5 Mehersagar T4 T5 T6
4
Firmness score b

3. 5 5
4 .5
3
Firmn ess sco re b

4
2. 5
3 .5
2
3
1. 5 2 .5
1 2
2 4 6 8 10 12 14 1 .5
1
Days after storage
2 4 6 8 10 12 14

Day s after storage

Fig. 3 Main effect of varieties on firmness changes of Fig. 4. Main effect of botanical extracts on
banana at different days after storage. Vertical firmness changes of banana at different days
bars represent LSD at 5% level of significance, after storage. Vertical bars represent LSD at
b = fir mness score. 5% level of significance. T0: Control, T1:
Neem (1:1) ,T2: Neem (1:2), T4: Garlic
(1:2), T5: Allamanda (1:1) and T6:
Allamanda (1:2). b = firmness score.

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Hossain et al. 213
Table 2. Combined effects of varieties and botanical pant extracts on firmness changes of banana during
storage
Variety × Botanical plant Firmness scoreb at different days after storage
extracts 2 4 6 8 10 12 14
T0 1.00 1.00 1.00 2.97 3.95 5.00 5.00
T1 1.00 1.00 1.00 1.05 1.75 3.15 4.00
T2 1.00 1.00 1.00 1.00 1.50 3.00 3.90
‘Amritasagar’ T3 1.00 1.00 1.00 1.00 1.60 3.20 4.05
T4 1.00 1.00 1.00 1.05 1.70 3.25 4.10
T5 1.00 1.00 1.00 1.05 2.85 3.95 4.30
T6 1.00 1.00 1.00 1.05 1.55 3.35 4.12
T0 1.00 1.00 1.05 3.95 5.00 5.00 5.00
T1 1.00 1.00 1.00 1.35 3.60 4.25 4.70
‘ Mehersagar’ T2 1.00 1.00 1.05 1.05 3.85 4.30 4.75
T3 1.00 1.00 1.00 1.90 3.70 4.55 4.70
T4 1.00 1.00 1.00 1.60 3.20 4.05 4.45
T5 1.00 1.00 1.00 1.20 3.90 4.35 4.75
T6 1.00 1.00 1.00 1.80 3.40 4.32 4.72
Level of NS NS NS * * * NS
significance
LSD (0.05) - - - 0.49 0.62 0.58 -
LSD (0.01) - - - 0.66 0.83 0.77 -

T0 : Control, T1 : Neem (1:1), T 2 : Neem (1:2), T 3 : Garlic (1:), T 4 : Garlic (1:2), T 5 : Allamanda (1:1), T 6 :
Allamanda (1:2), b = firmness score (1= hard green, 2= sprung, 3=between sprung and eating ripe,
4=eating ripe, 5=over ripe), * Significant at 5% level and ns: non-significant.
Disease incidence
At the 14th day of storage ‘Mehers agar’ showed highest (95%) disease incidence but ‘Amritasagar’
showed the lowest (73.75%) disease incidence (Table 3). At 12th day of storage the highest diseas e
incidence (100%) was obs erved in untreat ed bananas but the lowest incidence (52.5%) was observed in
banana treat ed with neem (1:2) (Table 4). The combined effects of varieties and botanical plant extracts
in influencing diseas e incidence of banana during ripening and storage were signi ficant (Table 5). This
result also an agreement of Bagwan (2001).He stated that treatment of banana fruits with neem extract
(Azadirachta indica) for 5 minutes were most effective for controlling various postharvest diseas es of
banana.
Table 3. Main effect of varieties on disease incidence of banana during storage
Varieties Disease incidence (%) at different days after storage
2 4 6 8 10 12 14
‘Amritasagar’ 0.00 0.00 0.00 7.14(6.91) 19.28(18.80) 53.57(49.30) 73.57(62.43)
‘ Mehersagar’ 0.00 0.00 0.00 13.57(13.84) 40.00(38.97) 85.71(75.00) 95.00(83.82)
Level of NS NS NS ** ** ** **
significance
LSD (0.05) - - - 4.28 7.76 6.61 5.82
LSD (0.01) - - - 5.73 10.39 8.85 7.79

* Significant at 5% level, ** Significant at 1% level, ns: non-significant. Figures in the parenthesized

arcsine trans formed data. Statistical analysis has been performed on the transformed data.
Table 4. Main effect of botanical extracts on disease incidence of banana during storage
Botanical Disease incidence (%) at different days after storage
extracts 2 4 6 8 10 12 14
T0 0.00 0.00 0.00 52.50(46.56) 87.50(75.10) 100.00(89.96 100.00(89.96)
)
T1 0.00 0.00 0.00 2.50(3.52) 12.50(15.14) 65.00(57.81) 82.50(71.93)
T2 0.00 0.00 0.00 0.00(0.00) 7.50(8.65) 52.50(46.56) 70.00(58.96)
T3 0.00 0.00 0.00 12.50(13.48) 30.00(29.41) 67.50(60.98) 85.00(71.78)
T4 0.00 0.00 0.00 0.00(0.00) 17.50(19.97) 57.05(51.46) 85.21(70.56)
T5 0.00 0.00 0.00 5.00(7.06) 27.50(29.49) 80.00(70.49) 92.50(80.00)
T6 0.00 0.00 0.00 0.00(0.00) 25.00(24.44) 65.00(57.81) 75.00(65.73)
Level of NS NS NS ** ** ** **
significance
LSD (0.05) - - - 8.00 14.51 12.37 10.89
LSD (0.01) - - - 10.70 19.40 16.54 14.56

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Effects of Plant Extracts on the Extension of Shelf Life of Banana 214

T0 : Control, T1 : Neem (1:1), T2 : Neem (1:2), T 3: Garlic (1:1), T 4 : Garlic (1:2), T 5: Allamanda (1:1), T 6 :
Allamanda (1 :), Figures in the parenthesized arcsine trans form ed dat a. Statistical analysis has been
perform ed on the transform ed data. ** Significant at 1% level and ns: not-significant
Table 5. Combined effects of varieties and botanical pant extracts on disease incidence of banana during
storage
Variety × Botanical Disease incidence (%) at different days after storage
extracts 2 4 6 8 10 12 14
T0 0.00 0.00 0.00 50.00(44.98) 75.00(60.24) 100.00(89.96) 100.00(89.96)
T1 0.00 0.00 0.00 0.00(0.00) 0.00(0.00) 45.00(42.09) 65.00(53.91)
T2 0.00 0.00 0.00 0.00(0.00) 0.00(0.00) 35.00(36.05) 60.00(51.03)
‘Amritasagar’ T3 0.00 0.00 0.00 0.00(0.00) 15.00(16.72) 45.00(41.81) 75.00(60.24)
T4 0.00 0.00 0.00 0.00(0.00) 15.00(16.72) 45.00(42.09) 77.22(59.50)
T5 0.00 0.00 0.00 0.00(0.00) 20.00(23.22) 60.00(51.03) 85.00(70.04)
T6 0.00 0.00 0.00 0.00(0.00) 10.00(13.56) 45.00(42.09) 55.00(48.14)
T0 0.00 0.00 0.00 55.00(48.14) 100.00(89.96) 100.00(89.96) 100.00(89.96)
T1 0.00 0.00 0.00 5.00(7.06) 25.00(29.72) 85.00(73.52) 100.00(89.96)
T2 0.00 0.00 0.00 0.00(0.57) 15.00(16.72) 80.00(66.88) 95.00(83.32)
‘ Mehersagar’ T3 0.00 0.00 0.00 25.00(26.39) 45.00(42.09) 90.00(80.16) 95.00(83.32)
T4 0.00 0.00 0.00 0.00(0.57) 20.00(23.22) 60.00(51.03) 80.00(66.88)
T5 0.00 0.00 0.00 10.00(13.56) 35.00(35.76) 100.00(89.96) 100.00(89.96)
T6 0.00 0.00 0.00 0.00(0.00) 40.00(35.32) 85.00(73.52) 95.00(83.32)
Level of NS NS NS * NS * *
significance
LSD (0.05) - - - 11.32 - 17.49 15.40
LSD (0.01) - - - 15.13 - 23.39 20.59

T0 : Control, T1 : Neem (1:1), T2 : Neem (1:2), T 3: Garlic (1:1), T 4 : Garlic (1:2), T 5: Allamanda (1:1), T 6 :
Allamanda (1:2), Figures in the parenthesized arcsine trans formed data. Statistical analysis has been
perform ed on the transform ed data. * Significant at 5 % level and ns: not-significant.
Disease severity
At the 14th day of storage, ‘Amritasagar’ showed lower (6.37%) disease severity but ‘Mehersagar’
showed higher (11.77%) and became unsuitable for consumption (Table 6). At the 10th day of storage
the untreated bananas showed (17.45%) disease s everity whereas the treated bananas with neem (1:2)
showed (0.52%) disease severity (Table 7). The combined effects of varieties and botanical plant extracts
showed signi ficant effects of disease severity in banana. At the 14th day of storage, the lowest diseas e
severity (5%) was observed in bananas cv. ‘Amritasagar’ treat ed with neem (1:2) (Table 8). Increas e in
disease severity levels in the present study due to invasion of pathogenic fungi at ambient conditions
conducive for their growth. There were several antimicrobi al substances like allicin (garlic), neembycin
(neem) could possibly cont ribute to the reduced diseas e as observed in the present study. Meah (2007)
stated that garlic bulb completely arrest ed the mycelial growth and spore germination of Phomopsis
vexans and produced larger inhibition zones (5.7 cm and 5.5 cm diameter, respectively)
Table 6. Main effect of varieties on disease severity of banana during storage
Varieties Disease severity (%) at different days after storage
2 4 6 8 10 12 14
‘Amritasagar’ 0.00 0.00 0.00 0.53(2.07) 1.05(4.02) 6.37(12.45) 22.09(25.62)
‘ Mehersagar’ 0.00 0.00 0.00 0.90(3.85) 5.74(10.65) 11.77(17.05) 40.71(41.07)
Level of NS NS NS ** ** ** **
significance
LSD (0.05) - - - 0.59 1.28 1.20 3.28
LSD (0.01) - - - 0.79 1.72 1.61 4.39

* Significant at 5% level, ** Significant at 1% level, ns: non-significant. Figures in the parenthesized

arcsine trans formed data. Statistical analysis has been performed on the transformed data.

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Hossain et al. 215
Table 7. Main effect of botanical extracts on disease severity of banana during storage
Botanical Disease severity (%) at different days after storage
extracts 2 4 6 8 10 12 14
T0 0.00 0.00 0.00 3.829(11.24) 17.45(22.97) 42.00(40.41) 6.25(66.32)
T1 0.00 0.00 0.00 0.05(0.95) 0.91(4.13) 3.31(10.28) 29.37(32.63)
T2 0.00 0.00 0.00 0.00(0.00) 0.52(3.46) 2.92(9.47) 2.50(19.68)
T3 0.00 0.00 0.00 0.30(2.24) 1.22(5.43) 3.21(10.07) 24.81(28.47)
T4 0.00 0.00 0.00 0.00(0.00) 0.57(2.60) 2.95(9.75) 19.97(25.54)
T5 0.00 0.00 0.00 0.15(1.52) 1.42(6.29) 5.26(12.99) 38.12(38.02)
T6 0.00 0.00 0.00 0.68(3.61) 1.68(6.47) 3.35(10.29) 18.78(23.78)
Level of NS NS NS NS ** ** **
significance
LSD (0.05) - - - - 2.41 2.25 6.13
LSD (0.01) - - - - 3.22 3.01 8.19

T0 : Control, T1 : Neem (1:1), T2 : Neem (1:2), T 3: Garlic (1:1), T 4 : Garlic (1:2), T 5: Allamanda (1:1), T 6 :
Allamanda (1:2). Figures in the parenthesized arcsine trans formed data. Statistical analysis has been
perform ed on the transform ed data. ** Significant at 1% level and ns: not-significant.
Table 8. Combined effects of varieties and botanical pant extracts on disease severity levels of banana
during storage
Variety× Botanical Disease severity (%) at different days after storage
extracts
2 4 6 8 10 12 14
T0 0.00 0.00 0.00 3.70(11.05) 4.90(12.78) 27.50(31.49) 57.50(49.32)
T1 0.00 0.00 0.00 0.00(0.00) 0.00(0.00) 2.27(8.57) 30.00(33.00)
T2 0.00 0.00 0.00 0.00(0.00) 0.00(0.00) 1.45(6.87) 5.00(12.89)
‘Amritasagar’ T3 0.00 0.00 0.00 0.00(0.00) 0.35(2.67) 2.05(8.09) 13.37(20.05)
T4 0.00 0.00 0.00 0.00(0.00) 0.50(3.15) 2.95(9.81) 7.45(14.41)
T5 0.00 0.00 0.00 0.00(0.00) 1.10(5.11) 6.20(13.99) 36.25(36.85)
T6 0.00 0.00 0.00 0.00(0.00) 0.55(3.29) 2.20(8.34) 5.07(12.84)
T0 0.00 0.00 0.00 3.95(11.42) 30.00(33.26) 57.50(49.32) 95.00(83.32)
T1 0.00 0.00 0.00 0.10(1.33) 1.82(7.70) 4.35(11.99) 28.75(32.26)
T2 0.00 0.00 0.00 0.00(0.57) 1.15(4.63) 4.40(12.07) 32.50(34.66)
‘ Mehersagar’ T3 0.00 0.00 0.00 0.60(3.91) 2.10(8.19) 4.37(12.05) 36.25(36.89)
T4 0.00 0.00 0.00 0.00(0.57) 0.55(3.76) 2.95(9.69) 20.00(26.46)
T5 0.00 0.00 0.00 0.30(2.47) 1.75(7.47) 4.32(11.98) 40.00(39.20)
T6 0.00 0.00 0.00 1.37(6.65) 2.82(9.65) 4.50(12.23) 32.50(34.72)
Level of
NS NS NS ** ** ** **
significance
LSD (0.05) - - - 1.56 3.40 3.18 8.67
LSD (0.01) - - - 2.09 4.55 4.26 11.59
T0: Control, T1: Neem (1:1), T2: Neem (1:2ter), T3: Garlic (1:1), T4: Garlic (1:2), T5: Allamanda (1:), T6: Allamanda
(1:2). Figures in the parenthesized arcsine transformed data. Statistical analysis has been performed on th e
transformed data. * Significant at 5 % level, ** significant at 1 % level and ns: not-significant.

Identification of diseases and pathogens from infected fruits

Two fungal pathogens, namely Colletotrichum musae and Botryodiplodia theobromae were found in the
infected bananas. The diagnostic characteristics of these pathogens were shown below:
Diagnostic characteristics of (Colletotrichum musae):
It had orange colour colony with scanty white mycelium and dense orange conidial ooze, mycelium was
hyaline and septat e. Conidia hyaline, one-celled and straight (Plate 2C). This pathogen caus es
anthracnos e diseas e of banana. Anthracnose is charact erized as small black specks on fruits surface was
found to extend to ends of banana hands. The lesions increased in size and latter became sunken and
coalesced forming spots on the surface (Plate 2A).
Diagnostic characteristics of (Botryodiplodia theobromae):
Pycnidia were simple and compound, pycnidiospores in the beginning are unicellular, hyaline, subovoid
to ellipsoid-oblong, thick walled base truncate, mature pycnidiospores are single sept ate and dark.
Conidia were oval or oblong shaped and hyaline. This pathogen causes stem-end rot disease of banana.
Stem-end rot diseas e is characterized as rot started from the stem end of the fruit. Rotting was gradual,
uniform with softening the inner pulp and emitted foul smell. The skin became black and spot (Plate 2B).

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Effects of Plant Extracts on the Extension of Shelf Life of Banana 216

Anthracnos e
Stem-end rot

Spores Spores

Plate 2: Anthracnose (A) and its casual organism Colletotrichum musae (C; × 10), Stem-end rot (B) and
its casual organism Botryodiplodia theobromae (D;× 10), of banana during storage and ripening
Total weight loss
The ‘Mehersagar’ showed the highest (22.16%) weight loss and ‘Amritasagar’ showed the lowest
(20.24%) weight at 14th day of storage (Table 9). The highest weight loss (26.17%) was found in
untreated bananas but lowest weight loss (18.55%) was found in banana t reat ed with neem (1:2) at the
14th day of storage (Table 10). The combined effects of varieties and botanical plant extracts on total
weight loss were signi ficant. The highest total weight loss (26.36%) was found in ‘Mehersagar’ with
control in treatment combination of V2 T0 and the lowest weight loss 1(7.37%) was observed in
‘Amritasagar’ with neem in treatment combination of V1T2 at the 14th day of storage (Table 11). Banana
fingers lost weight during storage in all the treatments. Haque (1985) found that mature ‘Amritasagar’
branches harvested in mid August registered (4.7%) reduction of weight loss in 5 days.
Table 9. Main effect of varieties on weight loss of banana during storage
Weight loss (%) at different days after storage
Varieties
2 4 6 8 10 12 14
‘Amritasagar’ 3.20(10.24) 6.83(15.02) 10.98(19.27) 13.77(21.73) 16.17(23.67) 18.98(25.79) 20.24(27.38)
‘ Mehersagar’ 3.61(10.93) 8.47(16.86) 12.13(20.31) 14.18(22.06) 17.25(23.72) 19.50(25.29) 22.15(26.62)
Level of ** ** ** NS NS ** **
significance
LSD (0.05) 0.35 0.60 0.34 - - 0.36 0.46
LSD (0.01) 0.48 0.80 0.45 - - 0.49 0.62
* Significant at 5% level, ** Significant at 1% level, ns: non-significant. Figures in the parenthesized arcsine
transformed data. Statistical analysis has been performed on the transformed data.

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Hossain et al. 217

Table 10. Main effect of botanical extracts on weight loss of banana during storage
Botanical Weight loss (%) at different days after storage
extracts 2 4 6 8 10 12 14
T0 4.33(11.97) 8.67(17.05) 13.32(21.34) 16.38(23.83) 19.39(26.10) 22.84(28.53) 26.17(30.75)
T1 3.26(10.36) 7.61(15.78) 11.14(19.40) 13.70(21.68) 15.83(23.42) 18.60(25.53) 20.19(26.68)
T2 3.18(10.23) 6.42(14.55) 10.05(18.42) 12.60(20.76) 14.55(22.40) 16.87(24.23) 18.55(25.48)
T3 3.09(10.11) 6.25(14.43) 10.98(19.33) 13.09(21.19) 15.34(23.03) 17.85(24.96) 19.53(26.19)
T4 3.13(10.17) 7.54(15.90) 11.17(19.49) 13.55(21.57) 15.53(23.18) 17.51(24.70) 19.74(26.33)
T5 3.74(11.14) 9.57(17.99) 13.36(21.43) 15.11(22.84) 17.54(24.74) 19.51(26.20) 21.89(27.86)
T6 3.09(10.09) 7.51(15.88) 10.76(19.13) 13.37(21.42) 15.32(23.02) 17.38(24.62) 18.84(25.71)
Level of
** ** ** ** ** ** **
significance
LSD (0.05) 0.67 1.13 0.64 0.99 0.62 0.69 0.86
LSD (0.01) 0.89 1.51 0.85 1.32 0.83 0.92 1.26
T0: Control, T1: Neem (1:1), T2: Neem (1:2), T3: Garlic (1:1), T4: Garlic (1:2), T5: Allamanda (1:1), T6: Allamanda
(1:2).Figures in the parenthesized arcsine transformed data. Statistical analysis has been performed on the
transformed data and ** Significant at 1% level.
Table 11. Combined effects of varieties and botanical pant extracts on Weight loss of banana during
storage
Variety × Botanical Weight loss (%) at different day s after storage
extracts 2 4 6 8 10 12 14
T0 4.54(12.23) 7.57(15.92) 11.48(19.79) 14.89(22.67) 18.32(25.33) 22.07(28.01) 25.97(30.62)
T1 2.76(9.52) 5.50(13042) 9.05(17.49) 12.29(20.50) 14.85(22.65) 18.68(25.59) 19.97(26.53)
T2 2.60(9.27) 4.86(12.71) 8.47(16.91) 11.54(19.84) 13.50(21.54) 15.93(23.51) 17.37(24.62)
‘Amritasagar’ T3 2.72(9.49) 5.35(13.35) 10.65(19.03) 13.57(21.59) 15.97(23.53) 18.84(25.70) 20.90(27.18)
T4 3.23(10.34) 7.86(16.25) 12.20(20.43) 14.45(22.32) 16.50(23.95) 18.99(25.81) 21.62(27.67)
T5 3.61(10.96) 9.17(17.59) 13.40(21.46) 15.66(23.30) 17.97(25.07) 20.29(26.76) 23.17(28.75)
T6 2.97(9.88) 7.54(15.91) 11.45(19.76) 13.96(21.92) 16.12(23.66) 18.05(25.12) 19.67(26.31)
T0 4.13(11.71) 9.76(18.18) 15.16(22.90) 17.87(24.98) 20.46(26.87) 23.63(29.06) 26.36(30.88)
T1 3.77(11.20) 9.72(18.15) 13.23(21.32) 15.11(22.86) 16.81(24.19) 18.52(25.47) 20.41(26.83)
T2 3.77(11.20) 7.99(16.39) 11.64(19.92) 13.67(21.68) 15.60(23.25) 17.81(24.95) 19.72(26.35)
‘Mehersagar’ T3 3.46(10.72) 7.16(15.51) 11.31(19.63) 12.62(20.79) 14.70(22.53) 16.86(24.22) 18.17(25.21)
T4 3.02(10.00) 7.22(15.54) 10.14(18.54) 12.65(20.82) 14.56(22.42) 16.04(23.60) 17.86(24.99)
T5 3.87(11.34) 9.97(18.40) 13.33(21.40) 14.55(22.38) 17.10(24.41) 18.74(25.64) 20.60(26.97)
T6 3.21(10.31) 7.49(15.85) 10.07(18.49) 12.78(20.93) 14.51(22.38) 16.71(24.11) 18.02(25.10)
Level of ** ** ** ** ** ** **
significance
LSD (0.05) 0.95 1.59 0.90 1.40 0.87 0.97 1.22
LSD (0.01) 1.27 2.13 1.21 1.88 1.17 1.30 1.64

T0: Control, T1: Neem (1:1), T2: Neem (1:2), T3: Garlic (1:1), T4: Garlic (1:2), T5: Allamanda (1:1), T6: Allamanda
(1:2). Figures in the parenthesized arcsine transformed data. Statistical analysis has been performed on the
transformed data. ** Significant at 1% level and ns: not-significant.
Shelf life of banana
The shelf life of ‘Amritasagar’ (13.20 days) than that of ‘Mehersagar’ was (12.10 days). From the
varietals effect it was observed that higher shelf li fe in ‘Amritasagar’ than ‘Mehersagar’. (Fig. 5). The
longest shelf li fe (13.91 days) was observed in bananas treated with neem (1:2), whereas the shortest
shelf li fe (9.55 days) was recorded in untreated bananas (Fig. 6). The longest shelf life (15.30 days) was
found in ‘Amritasagar’ when treat ed with neem. The shortest shel f li fe (9 days) was recorded in
‘Mehersagar’ bananas that were not subjected to any treatment (Fig. 7).
16

14
13
12
Shelf life (days)

11 10
Shelf l ife (days )

9 8

7 6

4
5
2
3
0
1 T0 T1 T2 T3 T4 T5 T6
Amritasagar Mehersagar
Tre atm ents
Variety
Fig. 6 Main effect of botanical plant extracts on shelf life of
Fig. 5 Main effect of varieties on shelf life of banana. Vertical bar represents LSD at 5 % level of
banana. Vertical bar represents LSD at 5 % significance. T0: Control, T1: Neem (1:1), T2: Neem
level of significance. V1: ‘Amritasagar’ and (1:2), T3: Garlic (1:1), T4: Garlic (1:2), T5:
V2: ‘ Mehersagar’
Allamanda (1:1) and T6: Allamanda (1:2).

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Effects of Plant Extracts on the Extension of Shelf Life of Banana 218

Amrit asagar Mehersagar

18
16
14

Shelf life (days)

12
10
8
6
4
2
0
T0 T1 T2 T3 T4 T5 T6

Treatment combinations

Fig. 7 Combined effects of varieties and botanical extracts on shelf life of banana.Vertical ber
represents LSD at 5% level of significance. V1: ‘ Amritasagar’ , V2: ‘ Mehersagar’ , T0:
Control, T1: Neem (1:1), T2: Neem (1:2), T3: Garlic (1:1), T4: Garlic (1:2), T5:
Allamanda (1:1), T6: Allamanda (1:2).

Conclusion
At the 14th day of storage untreated bananas showed highest colour s core (7) but the fruits treated with
neem (1:2) showed colour score (6.12). At the 12th day of storage the highest firmness score (5) in
untreated bananas but lowest firmness score (3.7) was recorded in bananas treated with neem (1:2). At
the 14th day of storage, the lowest disease severity (5.0%) was observed in bananas treated with neem in
the treatment combination of V1 T2 and highest disease severity (95%) was observed in ‘Mehers agar’
with control in the treatment combination of V2 T0 . At the 12th day of storage, the highest disease
incidence (100%) was observed in untreated bananas but lowest disease incidence (52.5%) was recorded
in bananas those treated with neem (1:2). The highest total weight loss (26.36%) was found in
‘Mehersagar’ with control in the treatment combination of V2 T 0 and the lowest total weight loss
(17.37%) was estimated in ‘Amritasagar’ with neem in the treatment combination of V1 T2 . The longest
shelf li fe (15.30 days) was found in ‘Amritasagar’ treat ed with neem (1:2) in the treatment combination
of V1 T2 and shortest shel f li fe (9 days) was recorded in ‘Mehers agar’ untreated bananas in the reatment
combination of V2 T 0 . From the experiment it was found the combination of V1 T2 is better for the
extension of the shel f life of banana.
References
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Gardening and Homestead Production Activities. CIRDAP Action Res. Series No. 11,22p.
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Research University of Agricultural sciences Bangalore. 30(11/12): 197-198.
BBS. (2006) Monthly Statistical Bulletin. June 2006. Bangladesh Bureau of Statistics. Statiatics
Division, Ministry of planning Govt. of the people`s Republics of Bangladesh. Dhaka p. 137.
Gomez, K. A. and A. A. Gomez. (1984) Statistical Procedure for Agricultural Research. John Wiley and
Sons, Inc., New York . PP.67-215.
Haque, M.A. (1985) Ripening time and weight loss during ripening of ‘Amritas agar’ banana.
Bangladesh J. Agril. Res., 10(2): 156-158.
Meah, M.B. (2007) Development of an Integrated Approach for Management of Phomopsis Blight / Fruit
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B AU, M ym ensingh.

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