Garlic extract plus sodium metabisulphite enhances shelf life of ripe banana fruit

Ripe banana fruits were subjected to dip treatment for 4 h using chemicals, plant extracts or their combinations, and shelf life of treated fruits stored at room temperature was monitored by assaying fruit firmness. The treatment of fruit with 1% garlic clove extract or 10% onion bulb extract and adjusting the pH to 4.5 extended the shelf life by 4-5 days when compared with untreated fruit. Treatment with a combination of 1% garlic extract and 1 mm sodium metabisulphite and adjusting the pH to 4.5 prolonged the shelf life of ripe banana to 13-14 days when compared with 6-7 days for the untreated fruit. The treatment delayed the fruit softening by diminishing the rate of starch and pectin degradation. The rate of increase in beta-amylase and polygalacturonase activities along with softness was also retarded in treated fruits when compared with control fruits.