Some Effects of TAL Pro-long Coating on Ripening Bananas

Banks, Nigel H.

doi:10.1093/jxb/35.1.127

Cited by 128 publications

(76 citation statements)

References 12 publications

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“…Respiration rate of the fruits during storage were determined as per the headspace analysis procedure adopted by Banks (1984Banks ( , 1985 using gas liquid chromatograph fi tted with chromosorb-101 column and thermal conductivity detector. The fl ow rate of carrier gas (nitrogen) was 18 ml/min, oven temperature 100°C and injector and detector temperature 120°C.…”

Section: Methodsmentioning

confidence: 99%

“…Prevention of spoilage was sometimes attributed to adjuncts, such as fungicides or bioregulators, but more often to the diffusion barrier formed by the coating. The barrier hinders O 2 and CO 2 diffusion, thus reducing the respiration rate (Banks 1984, Erbil and Muftugil 1986, Farooqi et al 1988, Saftner 1999. Coatings also prevent spoilage by serving as a barrier to water vapour (Morris 1982).…”

Section: Introductionmentioning

confidence: 99%

“…In general, with the exceptions of appearance and lubrication (Lidster 1981, Mellenthin et al 1982, the literature shows that the effects of coating are directly related to gas exchange between fruit and its environment. However, the literature provides no information on the permeability properties of fruit coatings except for a few estimates made for permeance of coated vs. uncoated fruits (Banks 1984, Ben-Yehoshua et al 1985, Paull and Chen 1989, Perez-Gago et al 2003, Chauhan et al 2005, Togrul and Arshan 2005 or based on relative values from storage of the same commodity with different coatings (Cuquerela et al 1981, Rohrbach andPaull 1982). Due to lack of data on permeability in general, the considerable literature on coatings is of little value in predicting whether a coating used for one purpose is suitable for another.…”

Section: Introductionmentioning

confidence: 99%

See 2 more Smart Citations

Permeability of edible coatings

Mishra

Khatkar²,

Garg

et al. 2010

J Food Sci Technol

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The permeabilities of water vapour, O 2 and CO 2 were determined for 18 coating formulations. Water vapour transmission rate ranged from 98.8 g/m 2 .day (6% beeswax) to 758.0 g/m 2 .day (1.5% carboxymethyl cellulose with glycerol). O 2 permeability at 14 ± 1°C and 55 ± 5% RH ranged from 1.50 to 7.95 cm 3 cm cm -2 s -1 Pa -1 , with CO 2 permeability 2 to 6 times as high. Permeability to noncondensable gases (O 2 and CO 2 ) was higher for hydrophobic (peanut oil followed by beeswax) coatings as compared to hydrophilic (whey protein concentrate and carboxymethyl cellulose).

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Section: Methodsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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Permeability of edible coatings

Mishra

Khatkar²,

Garg

et al. 2010

J Food Sci Technol

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“…These coatings can be utilized to modify the internal atmosphere, thereby reducing respiration of fruits and vegetables (Banks 1984;Drake and others 1987;Motlagh and Quantick 1988;Nisperos-Carriedo and Baldwin 1990). Due to the hydrophilic nature of polysaccharides, the advantages of using these materials are more apparent as a gas barrier rather than retarding water loss.…”

Section: Polysaccharide-based Coatingsmentioning

confidence: 99%

Innovations in the Development and Application of Edible Coatings for Fresh and Minimally Processed Fruits and Vegetables

Lin¹,

Zhao²

2007

Comp Rev Food Sci Food Safe

505

301

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One of the major growth segments in the food retail industry is fresh and minimally processed fruits and vegetables. This new market trend has thus increased the demands to the food industry for seeking new strategies to increase storability and shelf life and to enhance microbial safety of fresh produce. The technology of edible coatings has been considered as one of the potential approaches for meeting this demand. Edible coatings from renewable sources, including lipids, polysaccharides, and proteins, can function as barriers to water vapor, gases, and other solutes and also as carriers of many functional ingredients, such as antimicrobial and antioxidant agents, thus enhancing quality and extending shelf life of fresh and minimally processed fruits and vegetables. This review discusses the rationale of using edible coatings on fresh and minimally processed produce, the challenges in developing effective coatings that meet the specific criteria of fruits and vegetables, the recent advances in the development of coating technology, the analytical techniques for measuring some important coating functionalities, and future research needs for supporting a broad range of commercial applications.

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“…In the control, the first sign of infection appeared after 6 days of storage, whereas fungal developments were visible after 8 and 10 days in the 1.0% and 2.0% chitosan-coated fruit, respectively. Dipping fruit only in acetic acid may have caused some damage to the fruit surface; the 0.5% acetic acid treatment increased the rate of fungal develop- (Banks, 1984), pear (Meheriuk and Lau, 1988) and strawberry Arai et al (1968) and Hirano et al (1990) reported that chitosan is a safe food material for mice and domestic animals.…”

Section: Introductionmentioning

confidence: 99%

Effects of Chitosan Coating on the Storage of Peach, Japanese Pear, and Kiwifruit.

Gemma

Iwahori

1997

Engei Gakkai zasshi

139

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SummaryThe effects of chitosan coating on respiration, ethylene production, and storage of peach (Prunus persica Batsch. var. vulgaris Maxim cv. Hakuho), Japanese pear (Pyrus pyrifolia Nakai cv. Shinko and Housui), and kiwifruit (Actinidia deliciosa L. cv. Hayward) during storage were investigated. Acetic acid was found to be a suitable solvent of chitosan for coating fresh fruits. Chitosan coating significantly reduced the respiration rate of peach and 'Shinko' pear in storage and of kiwifruit after storage. Coating reduced the ethylene production of the peach markedly, increased the internal CO2, and decreased the internal O2 levels of 'Shinko' pear. Chitosan significantly inhibited the growth of Botrytis cinerea and fungi isolated from decaying 'Housui' pear. This resulted in a decrease of post-harvested spoilage of peach, 'Housui' pear, and kiwifruit. Chitosan-coated peach and 'Shinko' pear were markedly firmer and less mature at the end of storage , indicating that the treatment could be an alternative means of preserving fresh fruits.

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Some Effects of TAL Pro-long Coating on Ripening Bananas

Cited by 128 publications

References 12 publications

Permeability of edible coatings

Permeability of edible coatings

Innovations in the Development and Application of Edible Coatings for Fresh and Minimally Processed Fruits and Vegetables

Effects of Chitosan Coating on the Storage of Peach, Japanese Pear, and Kiwifruit.

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