A starch edible surface coating delays banana fruit ripening

Abstract

A rice starch edible coating blended with sucrose esters was developed for controlling the postharvest physiological activity of Cavendish banana to extend postharvest quality during ripening at ± 2°C. Coating effectiveness was assessed against changes in fruit physiochemical parameters such as weight loss, titratable acidity, total soluble solids, flesh fruit firmness, ion leakage, colour change, respiration, ethylene production, chlorophyll degradation and starch conversion were determined. The topography of coating material on the fruit surface was evaluated by scanning electron microscope (SEM). Surface morphology studies highlighted the binding compatibility of the coating matrix with the fruit peel character and formed a continuous uniform layer over the fruit surface. The results showed that the coating was effective in delaying ethylene biosynthesis and reducing respiration rate. Other factors impacting included delayed chlorophyll degradation, reduced weight loss and retention of fruit firmness for the first six days, all of which improved the commercial value of the fruit. The shelf life of coated fruit was prolonged for 12 days in comparison with the untreated control which ripened within seven days and lost marketability after Day 6. The pilot study demonstrates the effectiveness of a starch-based edible coating formulation for improving the ambient storage capacity of banana fruit.

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

“…Whereas, Chakkarakeli (AAB group) banana fruits firmness analysis shown that T1, T2, T3 coatings have also increase in 1.97‐, 2.4‐, 2.77‐fold to control fruits, respectively. The similar results were also reported in Cavendish banana using starch blended coatings (Thakur et al, ). Softening of fruits is related to a change in cell wall component and starch degradation (Perera et al, ).…”

“…The similar results were also reported in Cavendish banana using starch blended coatings (Thakur et al, 2019). Softening of fruits is…”

“…The PWL of all banana samples after 20 days of storage significantly changed (Gol & Ramana Rao, ; Islam, Islam, & Kabir, ). In the recent study, 5.23% of PWL was observed in Cavendish banana upon rice starch blended with sucrose esters edible coatings only after 10 days (Thakur et al, ). The change in weight was in accordance with the other parameters such as color, Browning Index.…”

“…The RSC of the two varieties ( Rastali and Chakkarakeli ) at different days of storage were shown in Figure (right)g,h. Rapid increment in the total and reducing sugar as well as a rapid decrease in sugar contents of control fruit could be due to faster ripening process which converts starch into sugar, while the slower rate in the rest of the treatments could be because of the treatments in delaying the ripening process (Thakur et al, ; Zomo et al, ). Rapid increment in the RSC was due to enzymatic conversion of starch to reducing sugar.…”

“…Postharvest treatments with different pullulan formulations were significantly affected the SSC of Rastali and Chakkarakeli (AAB group) banana fruits (Figure 3(right) ripening of fruits and decrease after attaining peak levels followed natural fruit ripening and senescence processes that have also been displayed in related traits including color change and fruit marketability which are typical of postharvest change in climacteric fruit (Bai, Huang, & Jiang, 1988;Kittur et al, 2001;Zomo et al, 2014). Highly significant variations were seen in the TSC between the two varieties (Rastali and Chakkarakeli) at different days of storage (Figure 3 be because of the treatments in delaying the ripening process (Thakur et al, 2019;Zomo et al, 2014). Rapid increment in the RSC was due to enzymatic conversion of starch to reducing sugar.…”