Vol. 9, Special Issue 10, Part B (2025)

The experiment was conducted using healthy, uniform, and physiologically mature banana fruits (cv. Grand Naine) at the green stage, Packaging treatments included brown paper bags, gunny bags, and LDPE films (51 µm) in combination with silica gel sachets (1 g, 2 g, and 3 g). Fruits were stored under ambient/controlled conditions, with temperature and relative humidity monitored using a digital thermometer and hygrometer data logger. Physiological parameters such as fruit weight loss, spoilage, and quality attributes (TSS, pH, sugars, ascorbic acid) were periodically assessed using standard laboratory instruments.