Effects of Maturity, Dipping Time and Drying Method on Selected Physical and Mechanical Properties of Dried Saba (Musa acuminate x balbisiana) Leaves as Packaging Material

Abstract

Banana leaves are currently used as packaging material for fresh fruits and vegetables. This study focused on the characterization of the physical and mechanical properties of dried banana leaves. This study evaluated the effect of maturity (young, mature and old leaves), dipping time and drying method on the color, tensile strength and puncture strength of dried banana leaves. The leaves were dipped in boiling water at varying time (2 to 3 s, 5 to 6 s and 8 to 9 s) and dried using different methods (air, sun and oven drying). After drying, the samples were subjected to color analysis, tensile and puncture testing. Browning index was computed using the L*, a* and b* values measured. The combination of blanching and drying process will improve the properties of the leaves. The result showed that the browning index decreases with maturity while it increases with longer dipping time and higher drying temperature. Tensile strength was computed and showed that as the leaves mature, tensile strength decreases. Also, tensile strength decreases with longer dipping time. Puncture strength increases with maturity and decreases with longer dipping time. Overall, the combination of blanching followed by drying was proven to be effective in increasing the physical strength of the banana leaves. The study can be used in knowing the quality and finding the appropriate harvesting age of the leaves to be used as a packaging material.

Citation:

RAMIREZ, R. J., FLORES, F., MANUEL, L. J., & ACABAL, MA. C. (2020). Effects of Maturity, Dipping Time and Drying Method on Selected Physical and Mechanical Properties of Dried Saba (Musa acuminate x balbisiana) Leaves as Packaging Material. Philippine Journal of Agricultural and Biosystems Engineering, 16(1), 27–37. https://doi.org/10.48196/016.01.2020.03