Effect of a Novel Edible Composite Coating Based on Gum Arabic and Chitosan on Biochemical and Physiological Responses of Banana Fruits during Cold Storage

Abstract

The composite effects of gum arabic (GA) (5, 10, 15, and 20%) and chitosan (CH) (1.0%) on the biochemical and physiological characteristics of banana fruits stored at 13 ± 1 °C and 80 ± 3% relative humidity (RH) for 28 days and afterward for 5 days at simulated marketing conditions (25 °C, 60% RH) were investigated. Significant (P ≤ 0.05) differences were observed for the entire GA plus CH treatments as compared to the control. However, the results showed that after 33 days of storage, the weight loss and soluble solids concentration of fruits treated with 10% GA plus 1.0% CH composite coating were 24 and 54% lower, whereas fruit firmness, total carbohydrates, and reducing sugars were 31, 59, and 40% higher than the control, respectively. Furthermore, the composite edible coating of 10% GA plus 1.0% CH delayed color development and reduced the rate of respiration and ethylene evolution during storage as compared to the control. Similarly, sensory evaluation results also proved the effectiveness of 10% GA plus 1.0% CH composite coating by maintaining the overall quality of banana fruits. Consequently, the results of scanning electron microscopy also confirmed that the fruits coated with 10% GA plus 1.0% CH composite edible coating had very fewer cracks and showed a smooth surface. These findings suggest that 10% GA plus 1.0% CH as an edible composite coating can be used commercially for extending the storage life of banana fruits for up to 33 days.

Nanoreinforced alginate–acerola puree coatings on acerola fruits

“…These findings indicate that the coatings have delayed the ripening process, corroborating previous studies evaluating effects of polysaccharide coatings on fresh produce (Dang et al, 2008;Sabularse et al,2009;Duan et al, 2011;Maqbool et al, 2011). This ripening delaying effect is related to reduced respiration rates, which is expected from polysaccharidebased coatings.…”

“…On the other hand, polysaccharides coatings are not good moisture barriers because of their hydrophilic nature (Nisperos-Carriedo, 1994;Yang and Paulson, 2000). Indeed, the main effect of polysaccharide-based coatings on shelf-life of fruits is that of reducing respiration rates due to selective permeabilities to O 2 and CO 2 (Nisperos-Carriedo, 1994;Maqbool et al, 2011).…”

Fabrication and Testing of PVA/Chitosan Bilayer Films for Strawberry Packaging

“…This is because the major cause of weight loss among non-packaged samples is the migration of water from the fruit to the environment [33], and the packaging materials serve as semipermeable barriers that block oxygen, carbon dioxide, and moisture. This reduces respiration, water loss, and oxidation [34]. Since PVA has the lowest water vapor permeability, strawberries packaged with it exhibit the lowest weight loss.…”

“…Coatings 2017, 7, 109 [34]. Since PVA has the lowest water vapor permeability, strawberries packaged with it exhibit the lowest weight loss.…”

Effect of Gum Arabic Coatings on Physico-Chemical and Sensory Qualities of Guava (Psidium guajava L) cv. Shweta

“…Decrease in firmness of fruits is due to pectinase and hydrolase enzyme activity that leads to degradation in cell structure, cell wall composition and inter and intracellular materials (Seymour et al, 1993). Inhibition of loss of firmness by edible coatings has been reported for various fruits including 10% GA in mango (Khaliq et al, 2015), 10 and 15% GA in tomato (Ali et al, 2010), combined treatment of GA and chitosin in banana (Maqbool et al, 2011). In this study, GA 5% and 10% coated fruits showed higher firmness than the control fruits and this may be due to thick coating which created a modified atmosphere around the fruit surface as a result reduced changes in pectin substances and activity of cell wall degrading enzymes.…”