Chemical dips and edible coatings to retard softening and browning of fresh-cut banana

Abstract

The effects of chemical dips and edible coatings on firmness and colour of fresh-cut banana (cv. Cavendish) from Madeira Island were investigated. Two calcium salts, calcium chloride and calcium lactate, were first investigated for the effects on firmness during four days of storage at 5°C. Firmness and colour were evaluated after a three-minute chemical dipping or chemical dipping followed by coating and during five days of storage at 5°C. The coatings tested consisted of pectin, alginate, carboxymethylcelullose, carrageenan or chitosan solution. Dip with 1% (w/v) calcium chloride, 0.50% (w/v) ascorbic acid and 0.75% (w/v) cysteine was the most efficient treatment in retarding softening and browning of banana slices. This dip also inhibited yeast growth. According to sensory analysis, the edible shelf life of banana slices dipped in such solution was the longest: five days at 5°C. Carrageenan solution was the significantly (p < 0.05) best coating among the ones studied, in preserving firmness and colour of fresh-cut banana during five days at 5°C.

Effects of bio‐based coatings on the ripening and quality attributes of tomato (Solanum lycopersicum) fruits

“…During past decades, besides the well‐known refrigeration method, various techniques have been developed to extend the shelf life of fruits. Such methods include the application of the ethylene perception inhibitor 1‐methylcyclopropene, ethylene absorbents, storage in a controlled atmosphere, modified atmosphere, chemical dipping, chemical dipping combined with modified atmosphere, use of edible coatings and combinations of chemical dippings with edible coatings . It is well established that in many cases edible coatings lead to deterioration in fruit quality, and the success of edible coatings for fresh fruits totally depends on the control of internal gas consumption .…”

“…Such methods include the application of the ethylene perception inhibitor 1-methylcyclopropene, 33 ethylene absorbents, 34 storage in a controlled atmosphere, 35 modified atmosphere, 36 chemical dipping, 37 chemical dipping combined with modified atmosphere, 38 use of edible coatings [39][40][41] and combinations of chemical dippings with edible coatings. 42,43 It is well established that in many cases edible coatings lead to deterioration in fruit quality, 44 and the success of edible coatings for fresh fruits totally depends on the control of internal gas consumption. 45 Furthermore, although coatings with palm kernel oil or coconut oil induced an improvement in the shelf life of banana fruits, there was a blackening of their peel 40 due to the formation of dark-colored pigments.…”

Effect of ferulic acid on the performance of soy protein isolate-based edible coatings applied to fresh-cut apples

“…The shelf life and quality of cut fruit is further reduced by a series of decay processes also triggered by physical damage, including enzymatic browning, loss of texture, water loss, increased susceptibility to microbial spoilage, and production of undesirable odors and flavors (Olivas & Barbosa-C anovas, 2005). The process analysis becomes even more complicate as each fruit has different quality attributes to be maintained during the storage period (Falguera, Quintero, Jim enez, Muñoz, & Ibarza, 2011) and each of them react differently to different treatments (Bico, Raposo, Morais, & Morais, 2010).…”

Shelf-Life of Carrots (Daucus carota) Immersed in Calcium Lactate and Ascorbic Acid Solutions

“…During the climacteric, ethylene is produced in situ as one product of respiration. This induces the production of more ethylene, which further ratchets up the process [15].…”