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Banana flowers are highly susceptible to enzymatic browning. Different pretreatments are generally used to reduce enzymatic browning and also helpful to reduce the bitterness of banana flowers. This study explored different pretreatments effects on drying kinetics, moisture diffusion, physical, functional, flow, and sensory properties of banana flower powder. Samples were pretreated with five different pretreatments (T0: Control, T1: Blanching, T2: Citric acid solution, T3: Lemon juice, T4: Brine solution, T5: Rice rinse water) then dried under a tray dryer (50°C). Experimental data were fitted to thin‐layer drying models and the Page model was found the best‐fitted model for all pretreatments with the highest R2 values of 0.99652 (T0), 0.99584 (T1), 0.99438 (T2), 0.99499 (T3), 0.9950(T4), and 0.99903(T5). The diffusivity coefficient of moisture transfer was calculated by using Fick's second law and varied from 1.2925 × 10−6m2/s to 9.8493 × 10−7m2/s. Sample T5 showed the highest lightness L* of 56.66 ± 1.56 with redness (a*) of 2.31 ± 0.56, and yellowness (b) of 9.79 ± 0.42. The highest water solubility index was 35.8341 ± 0.35% (T0) and bulk and tapped density were varied from 0.3315 to 0.4023 g/cm3 and 0.4109 to 0.467 g/cm3. Pretreatments also affected flow, foaming, and oil binding properties. Industrial applications The finding of this study can be applied in the waste utilization process in banana farms and help to generate income for farmers. Pretreatment before processing can reduce enzymatic browning, bitterness, starchy flavor, and also helps to enhance functional, flow, color characteristic of banana flower powder which will increase consumer demand. This comparative study regarding pretreatment can be useful for different processing. The present work suggests that dipping banana flower slices in lemon juice and rice rinse water before drying operation valuable pretreatment technology for banana flower drying, which can not only improve color parameters of banana flower powder, but also enhance some functional and flow properties of banana flower powder. Data generated can be used for process design and new food product formulation. Novelty Impact Statement Drying of banana waste (flower) has been mathematically modeled. Effective diffusivity has been determined for understanding the physico‐functional properties. Functional properties of banana flower powder are studied which is useful for new product development.

Tomato is considered as one of the most grown horticultural crops having a short shelf-life due to its climacteric nature of ripening, susceptibility to postharvest microbial decay, and mechanical damage, resulting in huge postharvest losses.Recently, the use of edible coatings has been seen as a promising environment friendly and sustainable technology for preserving the quality attributes and prolonging the shelf-life of tomato during storage. Although a lot of literature is available on the aspects of edible coating for fresh produce, especially stone and tropical fruits, but there is no dedicated comprehensive review that specifically addresses the requirements of edible coatings for whole fresh tomato. This review aims to provide the information about the desirable coating property requirements specific to tomato and summarizes or analyzes the recent studies conducted on the application of edible coating on tomato. The article also deals with recent trends on utilization of bioactive compounds as well as nanotechnological approaches for improving the performance and functionality of coating materials used for tomato. However, the edible coating technology for tomato is still at infancy state, and adoption of technology on a commercial scale requires economic viability and large-scale consumer acceptability.

The effect of incubation time, incubation temperature, and crude enzyme concentration was observed on the yield, viscosity, and clarity of the juice obtained from bael fruit pulp. The recommended enzymatic treatment conditions from the study were incubation time 475 min, incubation temperature 45°C, and crude enzyme concentration 0.20 mL/25 g bael fruit pulp. The recovery, viscosity, and clarity of the juice under these conditions were 82.9%, 1.41 cps, and 21.32%T, respectively. The variables, clarity, and yield were found as principal components for comparing different samples of the juice treated with enzyme.