The method used. Dipping bananas in hot water, 47-49°C for ten minutes. Then stored normal condition. Chilling experiment was also done, stored at 8-10°C for 8 to 10 days.
HWD was able to reduce finger rot and anthracnose infection. No drastic effect on fruit ripening under normal surrounding up to six days. Saba bananas turned ripe soft two to three days later than untreated. Bananas subjected to further chill treatment had less chilling injuries. The same results were observed on Latundan.
Based from the study results, hot water dipping is a must to prevent postharvest diseases such as finger rot and anthracnose, delay fruit ripening, reduce chilling injuries and to attain better fruit quality.
The article was according to bar digest, “Hot Water Dip Improves Banana and Mango Fruit Quality” by Rita T. dela Cruz. Please refer to “Extended Hot Water Dip” for mango fruit information. I think EHWD instruction is more detailed and comprehensive. The latter study never included bananas though.
The study was conducted by Dr. Antonio Acedo Jr., Marilou Benitez, and Dr. Ma. Cherry Abit or Leyte State University, LSU.
HWD and EHWD are cheaper alternatives of Vapor Heat Treatment, VHT.