Abstract:
Banana is one of the major fruits in Sri Lanka. However, it undergoes high postharvest
losses and quality deterioration. This study aimed to investigate the effect of bunch
trimming on the physicochemical properties and quality of the Ambul banana variety.
Accordingly, distal hands were removed in three different intensities: removal of one
hand (T1), two hands (T2), three hands (T3) and non- removal of hands (T4) all within
one week after opening of the last hands. Data were collected from the top, middle
and bottom hands of each bunch, assessing physicochemical parameters such as
bunch weight, hand weight, finger weight, peel weight, pulp weight, finger length,
finger diameter, peel thickness, total soluble solids (TSS), color values, and fruit
firmness. Additionally, peel color, pulp color, TSS, firmness, and physiological
weight loss (PLW) were assessed over a 12-day storage period at 2-day intervals. The
results indicated that whole bunch weight and total hands weight did not change
significantly with bunch trimming (p>0.05). There were no significant differences
with related to all these parameters between T2 and T3. Removal of two distal hands
(T2) was identified as more advantageous over removal of three distal hands (T3).
The average bunch weight, hand weight, finger weight, peel weight, pulp weight,
finger length, finger diameter, peel thickness and total hands weight were
significantly higher in T2 (16.55±1.43 kg, 1.56±0.1 kg, 92.16±0.98 g, 26.81±1.55 g,
65.34±1.51 g, 11.56±1.34 cm, 37.23±0.86 mm, 3.15±0.33 mm, 15.17±1.28 kg),
respectively than T1 and T4. In both T2 and T3, peel color, pulp color, TSS, firmness
and PLW changed earlier than in T1 and T4 indicating faster ripening. Therefore,
bunch trimming facilitates early harvesting. In conclusion, these findings highlight
that bunch trimming has a significant impact on the quality of bananas by enhancing
their size and hand weight, which in turn increases overall profitability and reduces
postharvest losses.
