Disease incidence, physicochemical changes and taste of bananas treated with acetic acid or vinegar

Abstract

Introduction. The study had two distinct objectives: (1) to determine physicochemical changes and sensory preferences of bananas treated with 0.2% acetic acid, and(2) to explore the possibility of using vinegar available from local retail shops in place of glacial acetic acid, for treating bananas. Materials and methods. The effects of either 0.2% acetic acid (made by diluting glacial acetic acid) or diluted vinegar (0.2% titratable acidity) pressure infiltration (1.03 × 10⁵ Pa for 2 min) of bananas (Musa AAB `Embul'), on firmness, peel thickness, pH, titratable acidity, and soluble solids content of the fruit were determined. Sensory preference of treated fruits was evaluated by paired difference evaluations. Results and discussion. A significant decrease in soluble solids content in the unripe peel, and an increase in firmness of ripe peel were observed in acetic acid-treated fruits. A decrease in thickness of unripe peel and a decrease in soluble solids in ripe peel were observed in vinegar-treated fruits. bananas treated with either acetic acid or vinegar were preferred significantly (p < 0.001 and p < 0.05, respectively). However, in general, unlike when treated with 0.2% acetic acid, vinegar-treated bananas did not show positive changes to the same extent. Artificial vinegar from retailers, which is more freely available than glacial acetic acid, cannot be used to popularize this method of shelf life extension among local banana handlers. Conclusion. A 0.2% acetic acid treatment was effective in improving the taste with a high significance, in addition to shelf life extension of bananas. Treatments with vinegar improved the taste significantly but increased disease development.