Feasibility Study of the Product Development of In-sequence Ripening of ‘Hom Thong’ Banana Fruits in a Retail Packaging, According to the Needs of Tha Yang Agricultural Cooperative, Phetchaburi Province

The quality of ‘Hom Thong’ banana produced from Tha Yang Agricultural Cooperative, Phetchaburi province, is accepted by domestic and international markets. The objective of this study, based on the needs of the cooperative, was to develop a product of ripe bananas in a new type of retail packaging with 3 gradient ripe fruits/pack.  Mature green bananas were dipped in 50^oC water for 5 and 10 min and then cooled by dipping in tap water at 25^oC for 10 min (heated fruit). Fruits dipped 25^oC water for 10 min were used  as control (non-treated fruit).  All bananas were dipped in 500 ppm ethephon for 2 min and then incubated at 25^oC, 70% RH for 2 days. Banana in each batch was packed in a perforated polyethylene plastic bag (3 fruits/pack).  All banana packs were incubated at 25^oC.  After 4 days of storage, the yellow value (b *) of the peel from heated fruit was lower than non-treated fruit, whereas the pulp firmness of heated fruit was higher. The content of soluble solids was lower significantly different (p <0.01) between treatments.  This result indicates that pre-heating of ‘Hom Thong’ bananas before ripening induction can delay ripening levels than those in non-treated. However, trials are still needed to be confirmed with bananas produced in different areas and seasons.