EFFECT OF GINGER (ZINGIBER OFFICINALIS) ETHANOLIC ROOT EXTRACT ON THE SHELF LIFE OF BANANA (MUSA SP.) FRUITS

Abstract

The present investigation was undertaken under laboratory conditions at the Plant protection Department, College of Agricultural Studies (CAS), Sudan University of Science and Technology (SUST), to study the effect of ethanolic extracts of ginger roots (Zingiber officinalis) during March 2017. The study was conducted to prolong shelf life of banana fruits using ethanolic extracts of the ginger roots that collected from bahri market. The banana fruits were then coated with the different extracts concentrations (100%, 50% and 25%) under laboratory conditions where the temperature is around 25 0 C. An other banana fruits were then kept untreated. The results revealed that the shelf life of banana fruits was prolonged upto 4 days showing significant difference (P= 0.05) between the three concentrations of ethanolic extracts and the control. These results are indicative of bio potential extending material of the shelf life of banana fruits.