Quality evaluation of organic ripe banana

Abstract

The project entitled "Quality evaluation of organic ripe banana" was carried out with the objective to study and compare the quality characteristics of the selected banana varieties cultivated by conventional and organic farming techniques. Nendran, palayankodan and rasakadali were the selected varieties. Physical characteristics, sensory qualities of fruit, shelf life, nutrient/chemical composition, anti nutrients and pesticide residue were the parameters investigated in the present study. With respect to physical characteristics- appearance and total number of hands/bunch were on par among the treatments. Number of fruits/ hand and peel thickness were significantly higher in organically cultivated nendran variety, whereas pulp to peel ratio was higher in conventionally cultivated nendran variety. Pulp to peel ratio was higher in conventionally cultivated palayankodan also and this difference was statistically significant. Only rasakadali revealed significantly higher fruit weight for organic produce compared to conventional produce. As far as sensory qualities were concerned orgamc treatment depicted higher values. Especially significant values were obtained in the case of colour, appearance, texture and taste. Storage studies revealed uniform trends in the increase and decrease in ratings, throughout the period of storage in both treatments with respect to sensory qualities and acidity. Moisture content of organic produce was significantly higher. Inorganic rasakadali recorded significantly higher acidity. TSS, total minerals, calcium, iron, potassium and sodium were significantly higher in organically cultivated varieties. Inorganically cultivated nendran variety registered significantly higher values in phenol content whereas organic rasakadali was significantly higher in tannin content. However pesticide residue analysis showed nil results. 98 Hence it can be concluded that organic produce were higher in sensory qualities (appearance, colour, texture and taste) and nutritional qualities (moisture, TSS, Vitamin C and minerals), with respect to physical characteristics the values were on par compared to the conventional produce. Shelf life studies revealed similar trends in both organic and conventional produce.