Introduction. The study had two distinct objectives: (1) to determine
physicochemical changes and sensory preferences of bananas treated with 0.2% acetic acid, and
(2) to explore the possibility of using vinegar available from local retail shops in
place of glacial acetic acid, for treating bananas. Materials and methods. The effects
of either 0.2% acetic acid (made by diluting glacial acetic acid) or diluted vinegar
(0.2% titratable acidity) pressure infiltration (1.03 × 105 Pa for 2 min) of bananas
(Musa AAB `Embul'), on firmness, peel thickness, pH, titratable acidity, and soluble
solids content of the fruit were determined. Sensory preference of treated fruits was
evaluated by paired difference evaluations. Results and discussion. A significant
decrease in soluble solids content in the unripe peel, and an increase in firmness of
ripe peel were observed in acetic acid-treated fruits. A decrease in thickness of unripe
peel and a decrease in soluble solids in ripe peel were observed in vinegar-treated fruits.
bananas treated with either acetic acid or vinegar were preferred significantly
(p < 0.001 and p < 0.05, respectively). However, in general, unlike when treated
with 0.2% acetic acid, vinegar-treated bananas did not show positive changes to the
same extent. Artificial vinegar from retailers, which is more freely available than
glacial acetic acid, cannot be used to popularize this method of shelf life extension
among local banana handlers. Conclusion. A 0.2% acetic acid treatment was effective in
improving the taste with a high significance, in addition to shelf life extension of
bananas. Treatments with vinegar improved the taste significantly but increased
disease development.