Antioxidant-Incorporated Poly(vinyl alcohol) Coating: Preparation, Characterization, and Influence on Ripening of Green Bananas

Abstract

In this study, the gallic acid (antioxidant)-rich leaf extract of Ficus auriculata was incorporated into poly(vinyl alcohol) (PVA) and utilized as a coating to delay the ripening of green bananas. The films exhibited low opacity of 0.86 ± 0.014 for pure PVA (PP) and 0.92 ± 0.019, 0.99 ± 0.020, and 1.18 ± 0.029 for PVA + 1% extract (PE1), PVA + 5% extract (PE5), and PVA + 10% extract (PE10), respectively, indicating excellent transparency. The weight loss was higher in the uncoated group than in any coated fruits. The reduction in titratable acidity and the increase in total soluble sugars were slower in all of the coated samples as compared to the uncoated ones. The fruits without any treatment attained complete maturity on the ninth day where the ion leakage was 85.61 ± 2.33% while that of PP was 56.36 ± 2.95% and those of PE1, PE5, and PE10 remained below 30%. The coated samples showed better retention and consequently slower degradation of chlorophyll. The fruits coated with pure PVA as well as 10% extract-incorporated PVA remained acceptable till day 15, while the ones with 1 and 5% of extract reached full ripeness on day 18. Results of the present investigation suggest that safe, low-cost, and environmentally friendly coatings can improve the shelf life of perishable produces like bananas.

Enhanced Preservation of Climacteric Fruit with a Cellulose Nanofiber-Based Film Coating

“…A banana, which is a representative climacteric fruit, was chosen for improvement in the preservation period. It appears with a green color before harvesting, but its color rapidly and naturally changes to yellow during ripening . When it arrives at senescence, black dots and peel discoloration appear on the surface of the banana due to enzymatic degradation, known as the browning effect (Figure a). , The process of browning occurs via polyphenol oxidase (PPO).…”

Enhancing Gas Transmission Rate of PBS/PBAT Composite Films: A Study on Microperforated Film Solutions for Mango Storage

“…Modified atmosphere packaging (MAP) is a novel technology that can control gas composition inside the package to maintain freshness and extend the shelf life of fruits and vegetables. − Highly respiring produce requires modification of the O 2 and CO 2 levels in packaging. Gas composition changes within the packaging film depend on various factors such as the weight of the produce, respiration rate, package size, and gas permeability of the film. − By controlling the gas composition, MAP effectively reduces the respiration rate and dehydration of fresh fruits and vegetables, thus retarding deterioration and extending the shelf life. − Plastic films with an oxygen transmission rate (OTR) of over 10,000 cm 3 /m 2 ·d can induce a desirable modified atmosphere within fresh produce packaging throughout the storage period …”

“… 5 − 8 By controlling the gas composition, MAP effectively reduces the respiration rate and dehydration of fresh fruits and vegetables, thus retarding deterioration and extending the shelf life. 9 − 11 Plastic films with an oxygen transmission rate (OTR) of over 10,000 cm 3 /m 2 ·d can induce a desirable modified atmosphere within fresh produce packaging throughout the storage period. 12 …”