Basil oil plus aluminium sulfate and modified atmosphere packaging controls Crown rot disease in Embul banana (Musa acuminata, AAB) during cold storage

- Crown rot disease of Embul banana was controlled significantly by 1% aluminium sulfate + 0.4% basil oil treatment.
- Physicochemical properties were not adversely affected by the treatment.
- Sensory properties of treated banana were not significantly different from control samples.
- Nutritional properties were not affected by treatments.
- Insignificant amount of residues persisted on treated banana.

Effect of basil oil spray treatment in combination with modified atmosphere packaging was investigated in controlling crown rot and extending the shelf life of Embul banana (Musa acuminata, AAB) at 12-14 °C. Embul banana fruits were treated with 1% aluminium sulfate, 1% aluminium sulfate + 0.4% basil oil and distilled water (control). Treated banana samples were packed in Low Density Polyethylene bags and stored at 12-14 °C. In-package gases were analysed after 14 days of cold storage. Physicochemical properties, nutritional properties, sensory properties and crown rot disease severity as well as residues in treated banana peel were determined in ripening induced fruits. Test marketing trials were conducted in fruit outlets in Dambulla and Kiribathgoda, Sri Lanka where treatments were provided to consumers and staff to obtain feedback on the quality of treated banana. At the end of 14 days, O2 in packages remained between 3.1-3.7% while CO2 varied from 4.2 to 4.7%. 1% aluminium sulfate + oil treatment significantly controlled crown rot disease compared to others. Most of the physicochemical, sensory properties of aluminium sulfate + basil oil treated banana were not significantly different compared to control whereas nutritional properties of treated samples showed no drastic changes compared to control. Treated samples scored higher for peel colour and taste over control samples, by staff and consumers of fruit outlets. Consumers preferred basil oil treated banana over untreated due to their sweet and pleasant taste. Insignificant amount of residues persisted in treated banana. This current safe, eco-friendly treatment strategy could be recommended in preparing Embul as well as other banana varieties belonging to Musa acuminata, AAB group for commercial scale export to various destinations which require a transit time of two weeks.

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