EFFECTS OF RETAIN - AVG (AMINOETHOXYVINYLGLYCINE) ON THE STORAGE TIME OF BANANA (MUSA CAVENDISH AAA) AFTER HARVEST
Abstract
In this study, we investigated the effects of Retain - AVG at different concentrations
(0.65 g/I, 0.80 g/1, 0.95 g/1, 1.10 g/1 and 0 g/1) in combination with low temperature preservation
on banana storage time. The results showed that, at storage temperature of 13 C. the most
suitable concentration of Retain - AVG was 0.95 g/1, resulting in a storage time of 43.6 days
compared to 24 days without the use of Retain - AVG. The respiration intensity, firmness,
damage rate, total sugar content and total acid content of banana during storage under different
conditions have been determined. Results obtained for the best Relain-AVG concentration
(0.95 g/1, 13°C, 24 days) were as follows:
+ Respiration intensity: 5.02 ml COVkg.h (with Retain - AVG) compared lo 13.47 ml
COj.kg'.h' (without Retain - AVG).
+ Fruit firmness: 38.13 N.cm' (with Retain - AVG) compared to 4.65N.cm"- (without
Retain - AVG)
+ Total sugar content: 2.98% (with Retain - AVG) compared to 18.13% (without Retain -
AVG).
+ Total acid content: 0.29% (with Retain - AVG) compared lo 1.25% (without Retain -
AVG)
+ Damage rate: 0.91% (with Retain - AVG) compared to 3.63% (without Retain - AVG).
Kev words: Retain - AVG, Banana. Ethylene and Ripening.