2025/11/02 by Rufai, R. O, Dahiru, A. N.
#banana #oxalic acid #postharvest quality #varieties
paper · doi:10.82552/njhs.v29i4.164-170
One of the most popular fruits in the world, bananas (Musa spp.) are also quite perishable, particularly in tropical climates where postharvest losses can amount to 30–40%. To increase the longevity of the product and preserve the quality of two banana varieties Matoke and Cavendish during storage, this study examined the potential of oxalic acid as an inexpensive, natural remedy. Mature green bananas were kept at room temperature after dipped in oxalic acid solutions (0, 0.1, 0.2, and 0.3 g/L concentrations) for ten minutes. Proximate characteristics like crude fiber, chlorophyll, and vitamin C were examined at the beginning and end of storage, whereas physical characteristics like color change, firmness, and disease incidence were noted at 3-day intervals. According to the findings, oxalic acid extends ripening and preserved fruit quality; in Matoke, the 0.3 g/L treatment was most successful in prolonging storage for up to 33 days. The 0.2 g/L treatment in Cavendish enhanced the retention of vitamin C and speed up ripening (21 days). In comparison to the control (21 days), treated fruits often kept higher levels of fiber and chlorophyll, indicating that oxalic acid assisted in stabilizing structural and nutritional elements. Oxalic acid's accessibility and safety make it a viable option for banana growers and sellers, particularly in environments with low resources.