Effect of post harvest factors on quality attributes of dehydrated banana products

Summary Unripe Cavendish banana fruits were stored at 7°C and normal or 0.14 normal atmospheric pressure for two weeks prior to ripening at 20°C. On ripening, the fruits were either cut into discs and air dried into chips or pureed and drum dried into flakes. Dried samples were stored at 20°C for two months prior to rheological, colorimetric and sensory quality evaluations. Flavour and colour of the banana chips and flakes respectively were affected significantly by the preripening chilling treatments, as were the rheological properties of banana flake purees. End product quality from chilled fruits was acceptable but inferior to those made from non-chilled fruits. the practical and technological implications of the findings are discussed.