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Effect of alum in combination with vacuum packaging was investigated in controlling crown rot disease of Cavendish banana (Musa acuminata, AAA, Grande Naine cultivar) at 12-14 oC. Twelve week mature Cavendish banana fruits were treated with 1% (w/v) alum (Potassium aluminium sulphate), 0.5 g/L carbendazim (Positive control) or distilled water (Negative control). Treated banana samples were packed in Low Density Polyethylene bags (150 gauge) and stored at 12-14 oC. In-package gases were analysed every seven days up to 28 days of storage. Physicochemical properties (pH, firmness, TSS, TA), sensory properties (peel colour, flesh colour, aroma, flavour, taste, overall acceptability) and crown rot disease severity were determined in ripening induced fruits after each storage period. Data obtained for physicochemical properties and in-package gases were subjected to ANOVA whereas pathological and sensory properties were analysed using Kruskal-Wallis non-parametric statistical test using Minitab. At the end of 28 days of storage, O 2 in all packages remained between 5.6-5.8% while CO 2 remained between 5.0 to 5.1%. Further, treatment of 1% alum alone controlled crown rot disease completely up to 14 days. Most of physicochemical and sensory properties of treated banana were not adversely affected by the treatment.

Control of Postharvest Crown Rot Disease in Cavendish Banana with Aluminium Sulfate and Vacuum Packaging