A Comparative Quality analysis of Banana (var palayamkodan)

摘要

The project entitled -Quality evaluation of organic ripe banana- was carried out with the objective to study and compare the quality characteristics of palayankodan variety cultivated by conventional and organic farming techniques. Physical characteristics, sensory qualities of fruit, shelf life, nutrient/chemical composition, anti nutrients and pesticide residue were the parameters investigated in the present study. With respect to physical characteristics- appearance , total number of hands/bunch and number of fruits per hand were on par among the treatments Pulp to peel ratio was higher in conventionally cultivated palayankodan variety and this difference was statistically significant. As far as sensory qualities were concerned organic treatment depicted higher significant values for colour, texture and taste. Storage studies revealed uniform trends in the increase and decrease in ratings, among both treatments, throughout the period of storage. Moisture content of organic produce were significantly higher. Total minerals, calcium, and sodium were significantly higher in organically cultivated varieties. However pesticide residue analysis showed nil results. Hence it can be concluded that organic samples scored higher in sensory qualities (colour, texture and taste) and nutritional qualities (moisture and minerals) With respect to physical characteristics the values were on par in both the samples. Shelf life studies revealed similar trends in both organic and conventional produce.