LABORATORY REPORT

FOOD PACKAGING AND STORAGE

HORTICULTURE PRODUCT - BANANA SHELF LIFE

Written by:

Priscilla Destiana (03420120026) Stevannie Christie (03420120060) Cely Hoesada (03420120066) Bella Natasha (03420120076) Ferix Jonathan (03420120082)

FOOD TECHNOLOGY DEPARTMENT FACULTY OF SCIENCE AND TECHNOLOGY

UNIVERSITAS PELITA HARAPAN KARAWACI

2015

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Dadzie, B. K. and J. E. Orchard. Routine Post-Harvest Screening of

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Jaiswal, Pranita, Shyam Narayan Jha, Poonam Preet Kaur, Rishi Bhardwaj,

Ashish Kumar Singh, and Vishakha Wadhawan, eds. "Prediction of Textural Attributes using Color Values of Banana (Musa sapientum) during Ripening." J. Food Science Technology (January 2012): 1-6.

Jiang, Yueming., Daryl Joyce, Jiang C., Weibao, and Wangjin Lu, eds. “Effects of

Chilling Temperature on Ethylene Binding by Banana Fruit.” Plant Growth Regulation 43 (2004): 109-115.

Nielsen, S. Suzanne. Food Analysis, 4th ed. New York: Springer, 2010. Ötles, Semih. Handbook of Food Analysis Instrument. Boca Raton: CRC Press,

2009. Rosenfeld, A. and A. C. Kak. Digital Picture Processing. San Diego: Academic

Press, 1982. Sahin, Serpil and Servet Gulum Sumnu. Physical Properties of Food. New York:

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Sealed Polyethylene Tubes.” Journal of Holticulture Science 67 (1992): 238-287.

Stover, R. H. and N.W. Simmonds. Bananas, 3rd ed. New York: John, W. & Sons

Inc, 1987. Tapre A.R. and R.K. Jain. "Study od Advanced Maturity Stages of Banana."

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UCDAVIS-CHEMWIKI. “Starch and Iodine”. UCDAVIS-CHEMWIKI Online.

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accessed on 8 March 2015. Watada, Alley E. "Effect of Ethylene on the Quality of Fruits and Vegetables."

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Grierson, and Carmen Merodio, eds. “Effect of low temperature storage and ethylene removal on ripening and gene expression changes in avocado fruit.” Postharvest Biology and Technology Vol. 4 (1994): 331-342.

APPENDIX

1. Color Characteristics of Banana

Figure 1. Lab observation result of banana wrapped and stored at room temperature

Figure 2. Lab observation result of banana unwrapped and stored at room temperature

Figure 3. Lab observation result of banana wrapped and stored at refrigerator

Figure 4. Lab observation result of banana unwrapped and stored at refrigerator

2. Texture Characteristics of Banana Table 1. Textural properties of banana stored in room temperatur and in wrapped condition

Banana Day Peel Firmness

Average Peel

Firmness

Pulp Firmness

Average Pulp

Firmness Adhesiveness Average

Adhesiveness

1

0

1803.13

1883.55

9757.46

7643.23

-1714.89

-1646.64

2154.20 9828.41 -2020.51 2023.70 9078.77 -2382.71

2 1991.20 9778.23 -1792.01 1673.40 10572.77 -2512.99 1842.50 11311.60 -2502.93

3 1961.40 8227.78 -1800.70 2289.20 8501.88 -1865.83 1954.60 9964.20 -1907.01

4 1783.80 1410.50 -334.80 1485.20 1532.15 -366.09 1640.30 1755.04 -559.26

5

5

444.10

251.10

1030.22

723.93

-258.49

-158.43

259.50 871.72 -191.65 297.30 1005.30 -216.56

6 183.70 670.68 -122.21 188.40 462.48 -164.29 181.20 378.09 -126.13

7 402.30 880.82 -251.41 320.00 918.92 -129.45 385.60 694.64 -195.98

8 119.10 591.88 -78.20 124.60 598.61 -82.24 107.40 583.81 -84.60

9

7

330.90

519.01

743.11

827.94

-141.21

-172.35

331.40 771.33 -177.32 266.20 807.29 -182.02

10 477.50 1065.33 -225.55 466.30 1234.83 -223.30 506.10 699.23 -262.06

11 760.80 658.24 -114.88

1494.30 521.08 -101.06 1005.50 520.02 -187.72

12 113.60 962.92 -150.04 187.50 1010.98 -194.35 288.00 940.86 -108.66

13

12

932.20

388.93

637.60

670.45

-162.35

-139.62

773.70 530.38 -140.90 894.20 584.98 -185.59

14 264.00 953.22 -170.62 145.90 1047.48 -136.90 434.00 764.25 -204.73

15 1183.60 628.90 -196.79 601.10 735.47 -197.53 423.80 767.09 -141.42

16 248.10 881.08 -138.91 278.80 715.23 -154.69 390.90 779.90 -190.18

17 59.20 579.45 -56.38 66.70 683.62 -112.74 72.10 775.98 -46.25

18 81.30 279.35 -86.48 73.80 276.88 -101.11 77.40 447.26 -89.66

19

14

135.50

160.65

465.03

388.51

-119.21

-102.16

177.40 566.89 -104.76 105.70 256.91 -115.19

20 171.80 245.06 -95.43 250.20 602.08 -115.36 123.30 195.10 -63.05

Table 2. Textural properties of banana stored in room temperature in unwrapped condition

Banana Day Peel Firmness

Average Peel

Firmness

Pulp Firmness

Average Pulp

Firmness Adhesiveness Average

Adhesiveness

1

0

1561.00

2010.88

1140.09

4944.97

-290.18

-1262.57

1739.20 1092.16 -293.02 1557.20 1518.01 -465.44

2 2029.80 9649.29 -1924.73 2458.30 9211.43 -2000.16 2575.10 8370.63 -1853.44

3 2477.80 7027.26 -1838.01 2354.70 6911.14 -1988.66 1641.90 7205.74 -2066.20

4 2028.60 2617.44 -820.00 1626.00 2472.15 -1198.70 2080.90 2124.27 -412.32

5

5

174.50

491.17

897.17

986.82

-149.78

-239.91

166.30 1019.42 -219.40 165.00 949.90 -184.44

6 837.50 898.78 -239.33 796.40 925.52 -313.58 874.30 864.10 -206.65

7 718.10 1000.47 -266.36 688.10 1183.92 -285.43 484.80 1477.00 -395.48

8 326.70 1131.44 -241.66 256.00 866.12 -172.31 406.30 627.96 -204.45

9

7

1522.62

694.05

1742.92

1065.59

-237.34

-206.41

1113.35 1500.40 -203.75 1062.19 1759.30 -437.07

10 1091.10 848.21 -214.26 1050.00 977.90 -159.21 875.20 867.26 -164.65

11 161.70 853.49 -147.27 132.20 842.90 -167.16 138.60 851.30 -133.45

12 398.90 849.28 -199.48 475.60 905.59 -235.66 307.20 788.49 -177.61

13 12 156.10

204.07 866.39

859.84 -121.85

-153.86 211.90 817.17 -130.05 244.20 895.95 -209.66

Table 3. Textural properties of banana stored in refrigerator and in wrapped condition

Banana Day Peel Firmness

Average Peel

Firmness

Pulp Firmness

Average Pulp

Firmness Adhesiveness Average

Adhesiveness

1

0

2155.20

2162.18

9466.98

10062.16

-2342.94

-2237.79

2637.10 10208.74 -1802.71 2344.50 9574.71 -1917.55

2 2399.30 9686.10 -2188.34 2428.80 12527.27 -2360.19 1899.30 11137.57 -2405.60

3 2333.40 9525.27 -2101.65 1913.40 9737.99 -2375.33 1734.50 9840.39 -2278.64

4 2390.20 8440.16 -1687.90 1689.40 9681.34 -2844.02 2021.00 10919.44 -2548.59

5

7

1356.10

1489.41

1246.45

4395.91

-276.43

-871.94

1086.60 987.59 -237.91 1149.10 1343.27 -408.60

6 1902.70 12465.71 -2467.68 2102.60 12648.27 -2600.22 2077.80 11982.72 -2374.41

7 1522.62 1742.92 -237.34 1113.35 1500.40 -203.75 1062.19 1759.30 -437.07

8 1285.20 2951.08 -245.15 1361.60 1924.28 -592.35 1853.10 2199.01 -382.33

9

10

1918.40

1561.26

11490.73

3876.29

-1986.57

-762.80

1631.20 13470.46 -2223.42 2301.90 11344.16 -2045.47

10 1919.80 1291.76 -235.04 1686.60 1110.05 -228.26 1583.60 1353.50 -440.27

11 1323.60 944.58 -297.06 1246.60 1046.28 -485.31 1397.00 1035.92 -370.65

12 1501.40 1113.10 -276.81 1159.70 1234.63 -338.20 1065.30 1080.30 -226.59

13

14

1253.90

1600.91

913.06

3685.83

-262.49

-660.07

1266.00 689.72 -208.33 1150.30 941.64 -341.38

14 2093.90 9978.68 -1716.16 1790.50 9036.42 -1864.76 1470.90 10568.70 -1697.44

15 1575.70 731.24 -145.11 1358.60 875.70 -239.22 1348.20 812.75 -239.32

16 2061.40 3928.09 -393.13 1772.80 3033.75 -390.49 2068.70 2720.29 -423.07

17

21

2427.40

1893.28

10390.28

6878.70

-1287.60

-1094.35

2120.50 10429.99 -1809.34 1835.90 10513.85 -1579.47

18 1216.30 432.36 -189.48 1143.80 770.18 -248.41 1091.80 661.86 -214.59

19 2404.40 5197.06 -745.16 1865.00 11656.81 -2264.22 1927.10 9477.13 -1689.04

20 2253.90 7208.71 -1074.20 2223.50 7581.82 -963.19 2209.80 8224.29 -1067.54

Table 4. Textural properties of banana stored in refrigerator and in unwrapped condition

Banana Day Peel Firmness

Average Peel

Firmness

Pulp Firmness

Average Pulp

Firmness Adhesiveness Average

Adhesiveness

1

0

2168.30

2070.77

9920.45

10292.18

-2210.96

-2228.32

2097.70 10771.31 -2329.99 2248.40 9839.10 -1967.25

2 2462.90 8122.06 -2046.24 2096.80 9042.38 -1981.03 2431.60 10646.35 -2670.25

3 2120.10 11162.01 -2080.51 2085.80 11047.44 -2136.44 1646.50 11266.23 -2018.01

4 1918.00 10426.96 -2466.43 1943.60 10878.07 -2359.57 1629.50 10383.76 -2473.15

5

7

2119.70

1883.04

12531.83

8499.87

-2348.211

-1723.69

2097.60 12773.14 -2381.163 1848.90 12981.23 -2461.635

6 1519.30 1149.85 -175.5 1533.60 2231.83 -932.64 1666.50 1460.04 -451.547

7 1860.30 11125.84 -2443.251 1877.00 10789.69 -2267.705 1862.30 10466.81 -2060.093

8 1898.00 6728.45 -1416.617 2261.50 9290.95 -1726.462 2051.80 10468.75 -2019.471

9

10

2057.60

2255.62

10955.78

8764.55

-1666.068

-1611.15

2009.80 10904.72 -1658.261 2224.90 9860.45 -1785.136

10 2332.60 10860.15 -2168.895 2323.50 7328.36 -1610.492 2268.60 7384.20 -1266.277

11 2121.40 6966.20 -967.887 1903.00 6561.26 -1132.093 1958.10 6297.93 -1204.516

12 2646.90 9688.19 -2377.253

2742.70 9086.30 -1739.592 2478.30 9281.12 -1757.297

13

14

2342.30

2206.54

7683.14

9365.67

-1466.827

-1913.38

2574.50 9104.91 -1620.376 2488.10 7677.53 -929.341

14 1939.50 12297.18 -2152.633 2031.20 13063.21 -2399.406 2034.50 12727.40 -2144.971

15 2025.90 12273.26 -2489.879 2230.10 12121.31 -2898.93 1943.10 11276.27 -2289.071

16 2225.40 3542.56 -697.106 2478.10 1051.27 -2201.466 2165.80 9569.97 -1670.579

17

21

2840.70

2494.09

9634.59

7556.81

-1353.603

-1174.50

2692.30 9401.41 -1028.707 2452.00 8736.03 -1466.129

18 2971.20 7544.40 -1222.81 2807.30 8786.65 -1444.553 2720.00 6153.30 -1036.725

19 2096.90 6535.13 -813.659 2058.70 6190.24 -750.387 2223.10 6246.50 -872.266

20 2447.60 6699.11 -1368.328 2175.10 6498.96 -1153.45 2444.20 8255.43 -1583.392

• Calculation of peel firmness average value Example Day 21, refrigerated, unwrapped 𝐴𝑣𝑒𝑟𝑎𝑔𝑒  𝑃𝑒𝑒𝑙  𝑓𝑖𝑟𝑚𝑛𝑒𝑠𝑠

=  2840.70 + 2692.3 + 2542 + 2971.2 + 2807.3 + 2720 + 2096.9 + 2058.7 + 2223.1 + 2447.6 + 2175.1 + 24442.2)

12

= 2494.09 gramforce

• Calculation of pulp firmness average value Example Day 21, refrigerated, unwrapped 𝐴𝑣𝑒𝑟𝑎𝑔𝑒  𝑝𝑢𝑙𝑝  𝑓𝑖𝑟𝑚𝑛𝑒𝑠𝑠

=  9634.59 + 9401.41 + 8736.03 + 7544.4 + 8786.65 + 6153.3 + 6535.13 + 6190.24 + 6246.5 + 6699.11 + 6498.96 + 8255.43)

12

= 7556.81 gramforce

• Calculation of adhesiveness average value Example Day 21, refrigerated, unwrapped 𝐴𝑣𝑒𝑟𝑎𝑔𝑒  𝑎𝑑ℎ𝑒𝑠𝑖𝑣𝑒𝑛𝑒𝑠𝑠

=  (−13553.6 − 1028.7 − 1466.13 − 1222.81 − 1444.55 − 1036.73 − 813.66 − 750.39 − 872.27 − 1368.33 − 1153.45 − 1583.39)

12

= −1174.5 gramforce

Table 5. Textural quality of banana

Treatment Storage Time (days)

Peel Firmness (gram force)

Pulp Firmness (gram force) Adhesiveness

Wrapped and stored in room temperature

0 1883.55 7643.23 -1646.64 5 251.10 723.93 -158.43 7 519.01 827.94 -172.35

12 388.93 670.45 -139.62 14 160.65 388.51 -102.16

Not-wrapped and stored in room temperature

0 2010.88 4944.97 -1262.57 5 491.17 986.82 -239.91 7 694.05 1065.59 -206.41

12 204.07 859.84 -153.86

Wrapped and stored in refrigerator

0 2162.18 10062.16 -2237.39 7 1489.41 4395.91 -871.94

10 1561.26 3876.29 -762.80 14 1600.91 3685.83 -660.07 21 1893.28 6878.70 -1094.35

Not-wrapped and stored in refrigerator

0 2070.77 10292.18 -2238.32 7 1883.04 8499.87 -1723.69

10 2255.62 8764.55 -1611.15 14 2206.54 9365.67 -1913.38 21 2494.09 7556.81 -1174.50

Table 6. Effect of Storage Time Duration to Texture Quality Room Temperature

Treatment Parameter Day 0 5 7 12 14

Wrapped Peel firmness 1883.55 251.10 519.01 388.93 160.65 Pulp firmness 7643.23 723.93 827.94 670.45 388.51 Adhesiveness -1646.64 -158.43 -172.35 -139.62 -102.16

Unwrapped Peel firmness 2010.88 491.17 694.05 204.07 - Pulp firmness 4944.97 986.82 1065.59 859.84 - Adhesiveness -1262.57 -239.91 -206.41 -153.86 -

Refrigerated Temperature

Treatment Parameter Day 0 7 10 14 21

Wrapped Peel firmness 2162.18 1489.41 1561.26 1600.91 1893.28 Pulp firmness 10062.16 4395.91 3876.29 3685.83 6878.70 Adhesiveness -2237.39 -871.94 -762.80 -660.07 -1094.35

Unwrapped Peel firmness 2070.77 1883.04 2255.62 2206.54 2494.09 Pulp firmness 10292.18 8499.87 8764.55 9365.67 7556.81 Adhesiveness -2238.32 -1723.69 -1611.15 -1913.38 -1174.50

Figure 5. Peel firmness of banana stored in room temperature

Figure 6. Pulp firmness of banana stored in room temperature

Figure 7. Adhesiveness of banana stored in room temperature

0.00  

500.00  

1000.00  

1500.00  

2000.00  

2500.00  

0   2   4   6   8   10   12   14   16  

Force  (gam

force)  

Storage  Time  (days)  

Peel Firmness of Banana Stored in Room Temperature

Wrapped  

Unwrapped  

0.00  

2000.00  

4000.00  

6000.00  

8000.00  

10000.00  

0   2   4   6   8   10   12   14   16  

Force  (gramforce)  

Storage  Time  (days)  

Pulp Firmness of Banana Stored in Room Temperature

Wrapped  

Unwrapped  

-­‐2000.00  

-­‐1500.00  

-­‐1000.00  

-­‐500.00  

0.00  0   2   4   6   8   10   12   14   16  

Force  (gramforce)  

Storage  Time  (days)  

Adhesiveness of Banana Stored in Room Temperature

Wrapped  

Unwrapped  

Figure 8. Peel firmness of banana stored in refrigerated temperature

Figure 9. Pulp firmness of banana stored in refrigerated temperature

Figure 10. Adhesiveness of banana stored in refrigerated temperature  

0.00  

500.00  

1000.00  

1500.00  

2000.00  

2500.00  

3000.00  

0   2   4   6   8   10  12  14  16  18   20  22  24  

Force  (gramforce)  

Storage  Time  (days)  

Peel Firmness of Banana Stored in Refrigeration Temperature

Wrapped  

Unwrapped  

0.00  

500.00  

1000.00  

1500.00  

2000.00  

2500.00  

0   2   4   6   8   10   12   14   16  

Force  (gramforce)  

Storage  Time  (days)  

Pulp Firmness of Banana Stored in Room Temperature

Wrapped  

Unwrapped  

-­‐2500.00  

-­‐2000.00  

-­‐1500.00  

-­‐1000.00  

-­‐500.00  

0.00  0   2   4   6   8   10  12  14  16  18  20  22  24  

Force    

Storage  Time  (days)  

Adhesiveness of Banana Stored in Room Temperature

Wrapped  

Unwrapped  

Table 7. Texture parameters as differed to banana edges wrapping Stored in Room Temperature Storage Time

Peel Firmness Pulp Firmness Stickiness Wrapped Unwrapped Wrapped Unwrapped Wrapped Unwrapped

0 day 1883.55 2010.88 7643.23 4944.97 -1646.64 -1262.57 5 days 251.10 491.17 723.93 986.82 -158.43 -239.91 7 days 519.01 694.05 827.94 1065.59 -172.35 -206.41 12 days 388.93 204.07 670.45 859.84 -139.62 -153.86 14 days 160.65 - 388.51 - -102.16 - Stored in Refrigerator Storage Time (day)

Peel Firmness Pulp Firmness Stickiness Wrapped Unwrapped Wrapped Unwrapped Wrapped Unwrapped

0 day 2162.18 2070.77 10062.16 10292.18 -2237.39 -2238.32 7 days 1489.41 1883.04 4395.91 8499.87 -871.94 -1723.69 10 days 1561.26 2255.62 3876.29 8764.55 -762.80 -1611.15 14 days 1600.91 2206.54 3685.83 9365.67 -660.07 -1913.38 21 days 1893.28 2494.09 6878.70 7556.81 -1094.35 -1174.50  

 Figure 11. Peel firmness of banana in varied storage time  

0.00

500.00

1000.00

1500.00

2000.00

2500.00

3000.00

0 5 7 10 12 14 21

Forc

e (N

)

Storage Time (days)

Wrapping Effect to Banana Peel Firmness

Room Temperature-Wrapped Room Temperature - Unwrapped Refrigerated - Wrapped

Refrigerated - Unwrapped

Figure 12. Pulp firmness of banana in varied storage time

Figure 13. Adhesiveness of banana in varied storage time

Table 8. Texture parameters as differed by storage room temperature Stored in wrapped condition Storage Time

Peel Firmness Pulp Firmness Stickiness Room Refrigeration Room Refrigeration Room Refrigeration

0 day 1883.55 2162.18 7643.23 10062.16 -1646.64 -2237.39 7 days 519.01 1489.41 827.94 4395.91 -172.35 -871.94 14 day 160.65 1600.91 388.51 3685.83 -102.16 Stored in unwrapped condition Storage Time (day)

Peel Firmness Pulp Firmness Stickiness Room Refrigeration Room Refrigeration Room Refrigeration

0 day 2010.88 2070.77 4944.97 10292.18 -1262.57 -2238.32 7 days 694.05 1883.04 1065.59 8499.87 -206.41 -1723.69

0.00

2000.00

4000.00

6000.00

8000.00

10000.00

12000.00

0 5 7 10 12 14 21

Forc

e (g

ram

forc

e)

Storage Time (days)

Wrapping Effect to Banana Pulp Firmness

Room Temperature-Wrapped Room Temperature - Unwrapped Refrigerated - Wrapped

Refrigerated - Unwrapped

-2500.00

-2000.00

-1500.00

-1000.00

-500.00

0.00 0 5 7 10 12 14 21

Forc

e (g

ram

forc

e)

Storage Time (days)

Wrapping Effect to Banana Adhesiveness

Room Temperature-Wrapped Room Temperature - Unwrapped Refrigerated - Wrapped

Refrigerated - Unwrapped

Figure 14 Storage room temperature influences to textural characteristic in wrapped banana

 Figure 15 Storage room temperature influences to textural characteristic in unwrapped banana

3. Effect of Different Storage Temperature and Wrapping Treatment on Banana pH value Table 9. Banana pH wrapped at room temperature Treatment: Wrap and room temperature (Group 1 and 2)

Observation day pH

Group 1 Group 2 Average Day 0 5.34 4.76 5.05 Day 5 5.12 5.4 5.26 Day 7 5.24 5.62 5.43 Day 10 5.56 5.33 5.445

-­‐4000  

-­‐2000  

0  

2000  

4000  

6000  

8000  

10000  

7  days   14  days   7  days   14  days   7  days   14  days  

Peel  Firmness   Pulp  Firmness   Stickiness  

Force  (gramforce)  

Texture  Parameter  

The Influences of Storage Room Temperature to Texture Characteristics of Banana in Wrapped Condition

Room  

Refrigeration  

-­‐4000  

-­‐2000  

0  

2000  

4000  

6000  

8000  

10000  

12000  

0  day   7  days   0  day   7  days   0  day   7  days  

Peel  Firmness   Pulp  Firmness   Stickiness  

Force  (gramforce)  

Texture  Parameter  

The Influences of Storage Room Temperature to Texture Characteristics of Banana in Unwrapped Condition

Room  

Refrigeration  

Table 10. Banana pH not wrapped at room temperature Treatment: No wrap and room temperature (Group 3 and 4)

Observation day pH

Group 3 Group 4 Average Day 0 4.67 5.44 5.055 Day 5 5.25 5.23 5.24 Day 7 4.94 3.24 4.09 Day 10 0 5.76 5.76

Table 11. Banana pH wrapped and refrigerated

Table 12. Banana pH not wrapped and refrigerated

Treatment: No wrap and refrigerated (Group 7 and 8)

Observation day pH Group 7 Group 8 Average

Day 0 5.58 6.16 5.87 Day 7 5.09 5.39 5.24 Day 10 5.58 5.5 5.54 Day 14 5.47 5.83 5.65 Day 21 5.46 5.53 5.495

Table 13. Banana weight wrapped and unwrapped

Treatment Observation Day Banana Initial

weight

Weight of peel (grams)

Weight of pulp (grams)

Final Weight

Pulp to Peel Ratio

Not wrapped (Group 3)

0 1 34.2578 9.96 23.24 33.2 2.33 5 3 37.0385 5.8152 25.2295 31.0447 4.34 7 6 22.8063 3.3409 14.5459 17.8868 4.35

Not wrapped (Group 4)

0 1 36.47 12.83 23.18 36.01 1.81 5 3 26.33 4.36 21 25.36 4.82 7 6 30.96 4.0086 21.1799 25.1885 5.28

10 10 31.1 3.7525 19.905 23.6575 5.3

Wrapped (Group 1)

0 2 27.53 10.94 15.7 26.64 1.44 5 4 27.02 5.32 18.38 23.7 3.45 7 5 36.08 6.36 24.94 31.3 3.92

12 8 26.74 4.0376 18.3835 22.4211 4.55 14 10 25.45 5.3287 14.1855 19.5142 2.66

Wrapped (Group 2)

0 1 27.096 10.199 19.828 30.027 1.94 5 4 35.8 6.6387 29.513 36.1517 4.45 7 5 27.3697 4.6099 19.1569 23.7668 4.16

12 7 25.9145 3.6956 17.6904 21.386 4.79 14 10 31.7661 8.4596 16.1401 24.5997 1.91

Example calculation of pulp to peel ration on day 5 unwrapped banana:

Treatment: Wrap and refrigerated (Group 5 and 6)

Observation day pH

Group 5 Group 6 Average Day 0 5.38 5.22 5.3 Day 7 4.83 4.86 4.845 Day 10 5.01 4.9 4.955 Day 14 5.16 5.26 5.21 Day 21 5.89 5.62 5.755

Pulp to peel ratio = 25.2295 = 4.34

(Group 3) 5.8152

Pulp to peel ratio = 21.00 = 4.82

(Group 4) 4.26

Average = 4.34 + 4.82

2

= 4.58 Table 14. Average result of weight loss and peel-pulp ratio with different wrapping treatment

Treatment Observation Day Banana

Average of Initial

Weight (grams)

Average of Final

Weight (grams)

Weight Loss (%)

Peel to Pulp Ratio

Not wrapped

0 1 35.3639 34.605 2.15 2.07 5 3 31.68425 28.20235 10.99 4.58 7 6 26.88315 21.53765 19.88 4.815

10 10 31.1 23.6575 23.93 5.3

Wrapped

0 2 27.313 28.3335 -3.74 1.69 5 4 31.41 29.92585 4.73 3.95 7 5 31.72485 27.5334 13.21 4.04

12 8 26.32725 21.90355 16.8 4.67 14 10 28.60805 22.05695 22.9 2.285

Example calculation of weight loss on day 5 unwrapped banana :

Weight loss = initial weight - final weight x 100%

initial weight

= 35.3639 - 34.605 x 100%

35.3639

= 2.15 % Table 15. Banana weight stored at room temperature and refrigerator

Treatment Observation Day Banana Initial

weight

Weight of peel (grams)

Weight of pulp

(grams)

Final Weight

Pulp to Peel Ratio

Room Temperature (Group 3)

0 1 34.2578 9.96 23.24 33.2 2.33 5 3 37.0385 5.8152 25.2295 31.0447 4.34 7 6 22.8063 3.3409 14.5459 17.8868 4.35

Room Temperature (Group 4)

0 1 36.47 12.83 23.18 36.01 1.81 5 3 26.33 4.36 21 25.36 4.82 7 6 30.96 4.0086 21.1799 25.1885 5.28

10 10 31.1 3.7525 19.905 23.6575 5.3

Refrigerator (Group 7)

0 2 28.19 8.58 12.8 21.38 1.49 7 4 18.22 6.0257 10.9483 16.974 1.82

10 6 26.82 6.57 18.09 24.66 2.75 14 8 18.48 5.78 10.96 16.74 1.9 21 10 37.46 5.052 28.7024 33.7544 5.68

Refrigerator (Group 8)

0 2 25.97 9.44 15.74 25.18 1.67 7 3 31.2 12.16 18.07 30.23 1.49

10 5 31.94 11.33 18.61 29.94 1.64 14 7 29.25 11.8 17.45 29.25 1.48 21 10 40 13.69 16.13 29.82 1.18

Table 16. Average result of weight loss and peel-pulp ratio with different storage temperature

Treatment Observation Day Banana

Average of Initial Weight

(grams)

Average of Final Weight

(grams)

Weight Loss (%)

Peel to Pulp Ratio

Room Temperature (Group 4)

0 1 35.3639 34.605 2.15 2.07 5 3 31.68425 28.20235 10.99 4.58 7 6 26.88315 21.53765 19.88 4.815

10 10 31.1 23.6575 23.93 5.3

Refrigerator (Group 7)

0 2 27.08 23.28 14.03 1.58 7 4 24.71 23.602 4.48 1.655

10 5 29.38 27.3 7.08 2.195 14 8 23.865 22.995 3.65 1.69 21 10 38.73 31.7872 17.93 3.43