Comparative effects of gibberellic acid, salicylic acid and Bacillus subtilis on oxidative stress marker and antioxidant potential of Musa sapientum Linn

Abstract

Banana (Musa sapientum) as a major fruit is widely cultivated for its nutritional and therapeutic properties. Thus, to avoid wastage, there is a need to increase its shelf life. In this study, banana fruits were dipped into the solutions of salicylic acid (SA), gibberellic acid (GA₃), Bacillus subtilis (BS) and BS with SA or GA₃, respectively, and control in distilled water. The SA, GA₃ and BS effects on postharvest treatment of banana was investigated at 0, 3 and 6 day. This study compared the effects of GA₃, SA or BS and their combined treatment on antioxidant properties of banana. The results showed that the use of GA₃, SA and BS individually or in combination significantly (p ≤ .05) increased the antioxidant properties of the fruits. Decreased titratable acidity and weight loss in the treated groups show the effectiveness of postharvest treatments. Therefore, the results of (GA₃ and BS) combined effect is a promising postharvest treatment for banana fruits.

Keywords:

• Musa sapientum
• salicylic acid
• gibberellic acid
• Bacillus subtilis
• antioxidant potential

Acknowledgement

Our special gratitude goes to Pastor Odewale of the Department of Pharmaceutical Microbiology, University of Ibadan, Nigeria for helping with the bacteria culture.

Disclosure statement

No potential conflict of interest was reported by the authors.