Effect of cassava-starch coatings with ascorbic acidic and N-acetylcysteine on the quality of harton plantain (<i>Musa paradisiaca</i>)

Abstract

The effect of coatings was evaluated on the quality of harton plantain fruits (Musa paradisiaca) in the postharvest stage. Solutions for three treatments were prepared from 50 g L-1 cassava starch (Manihot esculenta) with 30 g L-1 glycerol as the plasticizer and 6 g L-1 polyethylene glycol-600®; for anti-browning agents, 6 g L-1 ascorbic acid (AA) and 8 g L-1 N-Acetyl-Cysteine (NAC) were added. The fruits were coated by immersion, stored at 18 ± 4°C and 85% RH. Physicochemical properties were determined at 32 days postharvest. The applied coatings decreased the physiological weight loss (%WL) and resulted in a higher pulp firmness (PF); no significant difference was seen with a confidence level of 95% in the concentration of total soluble solids (TSS), acidity or maturity index. The skin color was measured by the CIE L*a*b* method, with an average L value of 70 for the fruits coated with the 6 g L-1 AA and 8 g L-1 NAC mixture, while the control fruits had a value of 57. Also, lower a* coordinate values and browning indices were found for the epidermis of the coated fruits. The enzymatic activity of the polyphenol oxidase decreased with the number of postharvest days for all of the treatments, being lower for the fruits with the mixture of anti-browning agents by 27%, as compared to the control. It was concluded that the coating mixture containing the anti-browning agents ascorbic acid, 6 g L-1, and N-acetyl-cysteine, 8 g L-1, showed a better effect as an alternative for storing fruits and prolonging the shelf-life of harton plantain.

Effect of leaf extract of Lantana camara with Maize-based coating on the quality of fresh-cut fruits of Ananas comosus and Musa acuminata

“…The retention effect in PEC and PEC@4 could be due to the functionality of the semi-permeability of the coating with bioactive compounds, which assisted with the moderation of the metabolic activities in the fruits and, consequently, delayed the increase of TSS contents of the coated fresh-cut fruit (Gol & Ramana Rao, 2011). A similar progressional pattern coupled with delayed increase in TSS content during storage was reported by Márquez Cardozo et al (2015) when cassava-starch coatings were applied with ascorbic acidic and N-acetylcysteine on Musa paradisiaca.…”

The Effect of Tapioca-Starch Edible Coating on Quality of Fresh-Cut Cauliflower During Storage

“…Total Soluble Solids (TSS) But, among the treatments there was no seen evident changes. In previously study, harton plantain (Musa paradisiaca) was coated with cassava starch-based coating material, but the authors did not found significant difference with a confidence level of 95% in the concentration of total soluble solids (TSS) (Cardozo et al 2015). The result of the present study is inappropriate with this result, but we used the fresh-cut samples, however, the authors used intact banana fruits.…”

Influence of Leaf Extract of Lantana camara Integrated with Maize-based Coating on the Quality of Fresh Talinum triangulare and Telfairia occidentalis Leaves

“…The semi-permeability of the bioactive chemical coating, which helped control metabolic activities in vegetables and as a result, delayed the increase in TSS levels of the treated vegetables, could explain the retention effect of TSS of T. triangulare and T. occidentalis treated with the leaves of L. camara and maize-based coating. When cassava starch coatings containing ascorbic acid and N-acetylcysteine were applied to Musa paradisiaca, Márquez Cardozo et al (2015) observed a similar progressional trend with a delayed increase in TSS contents.…”