Improving Shelf-life of Cavendish Banana Using Chitosan Edible Coating

Suseno, Natalia; Savitri, Emma; Sapei, Lanny; Padmawijaya, Karsono Samuel

doi:10.1016/j.proche.2014.05.014

Cited by 94 publications

(47 citation statements)

References 10 publications

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“…Many climacteric fruits loss weight because of water evaporation from the skin surface during ripening and senescence (Sharma, Singh, & Goswami, ). The first weight loss mechanism in the harvested fresh fruits during storage includes diffusion of vapor between the internal and external phases by the vapor pressure gradient of the fruit juice (Suseno et al., ). In our case, application of chitosan was efficient in decreasing water loss from the fruit skin at both concentrations used, 1% and 2%, confirming previous results with 1.5 (Zahoorullah et al., ), 2 (Suseno et al., ), and 2.5% chitosan (Widodo et al., ).…”

Section: Resultsmentioning

confidence: 99%

“…The decreases in fruit TSS with the treatments can also be associated with changes in the fruit internal atmosphere of the fruit, including decreases in O 2 and ethylene and increases in CO 2 (Devlieghere et al., ), which would result in decreases in respiration and conversion of starch into sugar. Chitosan applications have been reported to cause decreases in fruit TSS and TA during storage in papaya (Ali et al., ) and banana (Suseno et al., ; Zahoorullah et al., ), and to decrease significantly the acid content in strawberry (Petriccione et al., ), litchi (Dong et al., ), and banana (Widodo et al., ; Zahoorullah et al., ). On the other hand, application of polyamines has been reported to delay the increases in TSS during ripening in mango (Malik & Singh, ) and grape (Mirdehghan and Rahimi, ), and application of putrescine decreased TSS in pomegranate (Razzaq et al., ).…”

Section: Resultsmentioning

confidence: 99%

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Effects of postharvest treatments with chitosan and putrescine to maintain quality and extend shelf‐life of two banana cultivars

Hosseini

Zahedi

Abadı́a

et al. 2018

Food Science & Nutrition

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Chitosan (1.0% and 2.0%) and putrescine (1.0 and 2.0 mmol/L) treatments were used to investigate the effects of these compounds on the postharvest quality and shelf‐life of two banana cultivars, “Native” and “Cavendish.” Fruits were stored at 15 ± 2°C and a relative humidity of 85%–90% during a 20‐day period. In the controls, increases in weight loss, microbial population, total soluble solids, and ethylene production and decreases in firmness, ascorbic acid contents, and fruit lightness occurred gradually during storage. All these changes were delayed significantly after treatments with chitosan and putrescine. Application of putrescine and chitosan also caused small increases in phenolic compound contents and antioxidant activity at the end of the storage period. Results obtained suggest that a treatment with 1% chitosan is effective in improving the postharvest quality and shelf‐life of banana, and open the possibility that lower concentrations of chitosan may be also effective.

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Section: Resultsmentioning

confidence: 99%

Section: Resultsmentioning

confidence: 99%

Effects of postharvest treatments with chitosan and putrescine to maintain quality and extend shelf‐life of two banana cultivars

Hosseini

Zahedi

Abadı́a

et al. 2018

Food Science & Nutrition

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show abstract

“…These results might be also attributed to the concept that the edible coatings are selective barriers to O 2 resulting in a lower O 2 level in treated fruit and thus reduce respiration rate and delay fruit ripening (Maqbool et al 2011;Velickova et al 2013). Different edible coat formulations have been reported to limit oxygen permeability and maintain vitamin C during storage of bananas (Maqbool et al 2011;Suseno et al 2014). The retention of phenols by chitosan, GA and CG, especially at higher rate, partly confirms those of Simoes et al (2009) who found a higher phenols concentration in carrot sticks treated with edible coating containing chitosan than control.…”

Section: Discussionmentioning

confidence: 99%

“…Bioactive natural edible coatings such as chitosan is attracting a worldwide interest as an alternative to chemical preservatives to control decay and extend fruit shelf life (Romanazzi et al 2013). Postharvest dipping of 'Embul' bananas in 1% chitosan (Jinasena et al 2011) or 'Cavendish' bananas in 2% chitosan (Suseno et al 2014) delayed ripening, decreased weight loss and maintained higher firmness and vitamin C concentration with lower anthracnose incidence than control. In addition to its function as protective barrier, chitosan coating can work as carrier for bioactive compounds, such as antioxidants and antimicrobials (Sun et al 2014).…”

Section: Introductionmentioning

confidence: 99%

Postharvest chitosan, gallic acid and chitosan gallate treatments effects on shelf life quality, antioxidant compounds, free radical scavenging capacity and enzymes activities of ‘Sukkari’ bananas

et al. 2017

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The effect of postharvest chitosan, gallic acid (GA) and chitosan gallate (CG) dipping treatments at different concentrations on quality parameters, antioxidant compounds, free radical scavenging capacity (FRSC) and enzymes activities of 'Sukkari' bananas were studied during storage (ripening) at 20 ± 2°C and 60-70% RH for 13 days. Weight loss and peel color index (the change from green to yellow) increased while, membrane stability index of peel tissues, pulp firmness and acidity decreased during storage. CG and GA treatments slowed down the changes in these parameters compared to control. Total soluble solids (TSS) concentration increased during storage and was lower at CG than other treatments. TSS/acid ratio increased during storage and showed higher value after storage than initial. This ratio was lower at 1% chitosan, 0.075% GA and CG treatments than control. Both vitamin C and total flavonoids concentrations decreased during storage and were not affected by the applied treatments. Total phenols concentration decreased during storage and was higher at acetic acid and the high rate of chitosan, GA and CG treatments than control. FRSC (DPPH IC 50 values) of fruit peel ranged from 2.54 to 4.19 lg phenolics concentration among the treatments. FRSC was not affected by the applied treatments but increased (lower IC 50 value) during shelf life. The possible relations of these biochemical changes with the activities of the enzymes a-amylase, xylanase, polygalacturonase, peroxidase and polyphenoloxidase were discussed. It is concluded that postharvest CG and GA treatments delayed ripening and maintained better quality parameters of 'Sukkari' bananas during 13 days of shelf life than control.

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“…were attempted as surface coating formulations in shelf‐life studies (Chauhan et al, ; Sothornvit & Krochta, ; Vargas, Pastor, Chiralt, McClements, & González‐Martínez, ). In other studies, chitosan (Suseno, Savitri, Sapei, & Padmawijaya, ), mixture of sodium carboxymethyl cellulose, sodium caseinate and glycerol (Malmiri, Osman, Tan, & Abdul Rahman, ), composite of shellac and gelatin (Soradech et al, ), Gibberellic acid (Chimdessa & Duguma, ) containing formulations were attempted to prolong the shelf life of bananas.…”

Section: Introductionmentioning

confidence: 99%

Evaluation of pullulan‐based edible active coating methods onRastaliandChakkarakelibananas and their shelf‐life extension parameters studies

Ganduri

2020

J Food Process Preserv

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Pullulan, a bio‐polysaccharide, is being currently known as an edible coating shelf‐life extension of fruits and vegetables. In this examination, edible coating method was optimized using the RSM technique and pullulan‐based active edible coating formulations with Calcium chloride (1% w/v) and lemon juice (2% v/v) were coated on the Rastali and Chakkarakeli bananas and put away at 25 ± 1°C, 70% RH, for 20 days. Results have demonstrated that optimized coating emulsion at 60°C, dipping time for 10 min, and 10% w/v pullulan concentration was best for minimum (5.466%) weight loss. Further, physico‐chemical properties for all coating solutions were compared with control (p < .05). This new edible coating formulation had shown low (64.92) color saturation, less (212.17) browning Index, 15% decreased peel‐pulp ratio, 19% reduced vitamin C content, 55% increased fruit firmness, and 12%–13% high total and residual sugar contents. Practical applications Tropical fruits like nonclimacteric banana (Musa acuminate and Musa balbisiana) get easily deteriorated during longer distance commercial transport and storage in their postharvest periods. Improved postharvest practices results in reduction in losses, improve overall quality, extends shelf life, perishability, and higher profits for growers and marketers. Research highlighted in this article enables the researchers to identify the formulations made from pullulan‐based (fungal exopolysaccharide and potential food ingredient, Generally Regarded As Safe (GRAS) by USFDA) coatings for the evaluation of physicochemical, mechanical, and sensorial properties of coatings on bananas. Further, it investigated the evaluation of physical and biochemical parameters in understanding the process of shelf‐life extension. Edible films applied on fresh produce would be more helpful for the agriculturists to understand the preprocessing of fresh produce before distributing to the open markets.

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Improving Shelf-life of Cavendish Banana Using Chitosan Edible Coating

Cited by 94 publications

References 10 publications

Effects of postharvest treatments with chitosan and putrescine to maintain quality and extend shelf‐life of two banana cultivars

Effects of postharvest treatments with chitosan and putrescine to maintain quality and extend shelf‐life of two banana cultivars

Postharvest chitosan, gallic acid and chitosan gallate treatments effects on shelf life quality, antioxidant compounds, free radical scavenging capacity and enzymes activities of ‘Sukkari’ bananas

Evaluation of pullulan‐based edible active coating methods onRastaliandChakkarakelibananas and their shelf‐life extension parameters studies

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