Effect of Different Plant Extracts on Olfactory Response of Bactrocera zonata Saunder and Postharvest Quality of Banana (Musa acuminata Colla)
Effect of Different Plant Extracts on Olfactory Response of Bactrocera zonata Saunder and Postharvest Quality of Banana (Musa acuminata Colla)
Alia Tajdar1,3, Shaghef Ejaz2, Muhammad Shah Zaib1, Anum Ishfaq1, Syed Muhammad Zaka1*, Hafiz Muhammad Safeer1 and Khalid Abbas1
Olfactory response Mean±SEM, n=10 of adult Bactrocera zonata flies towards an olfactometer arm with odour sources of A, distilled water extract of moringa bark (D.W MB), methanolic extract of moringa bark (MMB), and ethanolic extract of moringa bark (EMB). B, distilled water extract of moringa leaves (D.W ML), methanolic extract of moringa leaves (MML), and ethanolic extract of moringa leaves (EML).
Olfactory response of Mean±SEM, n=10 adult Bactrocera zonata flies towards an olfactometer arm with odour sources of A, distilled water extract of cinnamon (D.W C), methanolic extract of cinnamon (MC), and ethanolic extract of cinnamon (EC); B, distilled water extract of ginger (D.W G), methanolic extract of ginger (MG), and ethanolic extract of ginger (EG); C, distilled water extract of peppermint (D.W M), methanolic extract of peppermint (MM), and ethanolic extract of peppermint (EM).
Effect of different treatments on the taste development of banana in storage life. Bars with similar letters are non-significant (P=0.05) and bars with same colour are representing same analysis.
