SHELF LIFE AND NUTRITIVE CONTENT OF PLANTAIN (MUSA SPP.) AS AFFECTED BY CONCENTRATIONS OF GIBBERILLIC ACID TREATMENT

Abstract

This study investigated the influence of different concentrations of gibberellic acid (GA₃) on the shelf life and nutritional quality of plantain (Musa spp.) during postharvest storage. Physiologically mature green plantain fruits were treated with 0.01%, 0.02%, and 0.03% GA₃, while untreated fruits served as the control. The fruits were stored under controlled conditions, and observations were made on storage temperature, relative humidity, weight loss, peel colour, fruit firmness, pH, proximate composition, and selected chemical constituents. The data obtained were analysed using analysis of variance (ANOVA), and treatment means were separated with the Least Significant Difference (LSD) test at the 5% level of significance. The application of gibberellic acid effectively delayed the ripening process by reducing weight loss, slowing peel colour development, and maintaining fruit firmness throughout the storage period when compared with the untreated control. Treated fruits also exhibited higher dry matter content and lower moisture content, suggesting improved preservation of nutritional quality during storage. Furthermore, the chemical composition of GA₃-treated fruits indicated better retention of essential nutrients than the control. Among the concentrations evaluated, 0.02% GA₃ consistently produced the most favourable results, providing an optimal balance between extended shelf life and the preservation of important nutritional attributes, particularly crude protein, ash content, and overall fruit quality. The findings demonstrate that postharvest application of 0.02% gibberellic acid is an effective and practical approach for extending the shelf life of plantain while maintaining its nutritional and market quality. Adoption of this treatment could contribute to reducing postharvest losses, improving food availability, and enhancing the economic value of plantain during storage and marketing.