Pathways of postharvest water loss from banana fruit

Khanal, Bishnu P.; Sangroula, Bimbisar; Bhattarai, Anil; Almeida, Gustavo Klamer de; Knoche, Moritz

doi:10.1016/j.postharvbio.2022.111979

Cited by 9 publications

(2 citation statements)

References 31 publications

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“…These results can confirm that transpiration rate increment is one of the key reasons for weight loss in bananas in this study. Adi et al (2019) and Khanal et al (2022) confirmed that banana fruit is highly correlated with storage temperature. Murmu and Mishra (2016) studied the effect of the three storage conditions (10, 20, and 30 °C) on the TR of three banana cultivars and found that the TR of bananas increased with the rise in temperature across all cultivars.…”

Section: Resultsmentioning

confidence: 61%

Effect on physiological properties of banana fruit based on pendulum impact test and storage

Al-Dairi,

Pathare,

Al-Yahyai

et al. 2023

Current Research in Food Science

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Section: Resultsmentioning

confidence: 61%

Effect on physiological properties of banana fruit based on pendulum impact test and storage

Al-Dairi,

Pathare,

Al-Yahyai

et al. 2023

Current Research in Food Science

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“…According to [11] during the fruit ripening process, starch degradation occurs into simple sugars, causing SSC to increase. [12] added that during the fruit ripening process, there is an increase in the sugar content and a decrease in the levels of organic acids and phenolic compounds in the fruit. After 4 days of storage, the SSC of bananas decreased, indicating that the reducing sugar produced was used as a substrate in the respiration process.…”

Section: Soluble Solids Concentrationmentioning

confidence: 99%

The Use of Chitosan and Beeswax Coatings on Berangan Banana (Musa Paradisiaca) in Different Maturity Stages

Novita,

Husna,

Alfiana

2024

IOP Conf. Ser.: Earth Environ. Sci.

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The coating is a method of giving a thin layer on the surface of the fruit to inhibit the release of gas, water vapor, and direct contact with oxygen. Coatings can create modified atmospheric conditions that slow fruit ripening, browning and prevent water loss, which in turn delays spoilage. The purpose of this study was to quantify the effect of the type of coating material (chitosan and beeswax) and the maturity stages of bananas (full green skin, 25% yellow skin, and 50% yellow skin) on changes in the quality of barangan bananas during storage. Coating significantly affected weight loss, soluble solids concentration (SSC), titratable acidity (TA), and firmness. Bananas with chitosan coating had higher SSC and titratable acidity than bananas with beeswax coating, but had lower weight loss. The maturity stages of bananas had a significant effect on weight loss, total dissolved solids, total acid, and firmness, which also affected the storage time of barangan bananas. Bananas with a yellow maturity level of 50% had higher weight loss and total dissolved solids than bananas with full green maturity and 25% yellow maturity. The barangan bananas with full green maturity had a shelf life of up to 12 days, bananas with 25 % yellow skin had a shelf life of up to 8 days, and bananas with 50% yellow skin had a shelf life of 4 days at room temperature.

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