Gibberellic Acid and 6-Benzylaminopurine Treatments Prolong Storage Life and Delay Ripening in ‘Grand Naine’ Banana
Ch. Swethasri
Department of Postharvest Management, College of Horticulture, Dr. Y.S.R Horticultural University, Anantharajupeta, A.P.-516105, India.
Venkata Satish Kuchi *
Department of Horticulture, Horticultural Research Station, Dr. Y.S.R Horticultural University, Chintapalli, ASR District, A.P. 531111, India.
K. Venkata Subbaiah
Department of Horticulture, Dr. Y.S.R Horticultural University, Bapatla, India.
V. V. Padmaja
Department of Plant physiology, College of Horticulture, Dr. Y.S.R Horticultural University, Chinalataripi, India.
*Author to whom correspondence should be addressed.
Abstract
Banana is a highly perishable climacteric fruit for which rapid ripening after harvest results in softening, moisture loss, starch degradation and accumulation of soluble sugars, thereby reducing marketability. The present investigation was conducted during 2025-2026 in the Department of Postharvest Management Laboratory, College of Horticulture, Anantharajupeta, Annamyya District, Andhra Pradesh, to study the influence of postharvest growth-regulator dipping treatments on the quality and shelf life of banana cv. Grand Naine during storage. Fruits harvested at approximately 70% maturity were subjected to five treatments comprising a control, gibberellic acid (GA3) @ 100 ppm, GA3@ 200 ppm, 6-benzylaminopurine (6-BAP) @ 50 ppm and 6-BAP @ 100 ppm. The experiment was conducted using a completely randomised design with four replications. Observations were recorded at 0, 3, 6 and 9 days of storage for pulp to peel ratio, pH, total soluble solids (TSS), total sugars, firmness, starch, physiological loss in weight (PLW) and marketability. Ripening progressed in all treatments during storage, but the rate of change was lower in treated fruits. At 9 days, gibberellic acid @ 200 ppm recorded the lowest pulp-to-peel ratio (1.76), pH (4.45), total soluble solids (18.80 °Brix) and total sugars (15.04%), while retaining the highest firmness (4.89 kg cm⁻²) and starch content (3.24%). It also recorded the lowest PLW (21.97%) and highest marketability (77.36%). In comparison, untreated fruits recorded a pulp to peel ratio of 2.79, a pH of 5.81, TSS of 22.80°Brix, total sugars of 18.84%, firmness of 3.04 kg cm⁻², starch content of 1.42%, PLW of 26.64% and marketability of 27.36% at 9 days. The slower increase in ripening-related attributes and better retention of firmness and starch indicate delayed physiological and biochemical ripening in treated fruits. Among the treatments, GA3 @ 200 ppm showed the greatest potential for maintaining postharvest quality and marketability of Grand Naine banana during the nine-day storage period.
Keywords: Banana, Grand Naine, Gibberellic acid, 6-Benzylaminopurine, shelf life