Abstract
The objective of this research studies was to test the effect of different anti-microbial agents on decay and rotting of water stored bananas. Two experiments were conducted in this regards. First experiment was to examine the effect of storage in distal water, distilled water with 0.13% H202 , and with added aeration on the ripening of banana fruit. In second experiment the influences of different concentrations of chlorine were evaluated. After 4 weeks of storage fruits were removed from the storage environment and ripening was initiated with ethylene. Bananas immerged under water with added aeration showed good peel colour and less rotting but a higher intake of water than control. Addition of H202 in water proved to be the worse treatment in controlling the decay development and also affected the peel colour of the bananas. Chlorine treated fruit did not show any decay or rotting but their peel colour and other ripening processes were severely affected. The current investigations confirm that dipping bananas in chlorine for long periods badly damages their peel. Chlorine treatment proved not to be suitable for banana storage. It seems that the aeration treatment might be suitable if excessive intake of water could be minimized. Key words: Aeration, anti-microbial agents, climacteric, splitting, water storage
