Effect of chitosan coating and bamboo FSC (fruit storage chamber) to expand banana shelf life

Pratiwi, Aksarani ‘Sa; Dwivany, Fenny Martha; Larasati, Dewi; Islamia, Hana Cahya; Martien, Ronny

doi:10.1063/1.4930763

Cited by 21 publications

(12 citation statements)

References 9 publications

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“…This indicated that chitosan coatings can inhibit metabollic process during ripening. Our results are similar to those reported by Pratiwi et al 2015. They reported that the pulp to peel ratio of banana coated with chitosan was lower than uncoated banana.…”

Section: Pulp To Peel Ratiosupporting

confidence: 92%

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Effect of chitosan and chitosan-nanoparticles on post harvest quality of banana fruits

et al. 2018

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In this study, we evaluated the effect of different concentrations of chitosan and chitosan nanoparticles as edible coating in extending shelf life and maintaining the quality of banana fruits (Musa acuminata AAA group). The fruit treated with 1.15% chitosan, 1.25% chitosan and chitosan nanoparticles then store at ambient temperature (25±1°C). The shelf-life of banana, starch content, weight loss, pulp to peel ratio, total soluble solid, surface morpholgy of banana peel and sensory evaluation were analysed. Molecular analysis on the effect of chitosan was also conducted. Results showed that the application of chitosan nanoparticles and chitosan could extend shelf-life and maintain quality of banana fruits.

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Section: Pulp To Peel Ratiosupporting

confidence: 92%

“…The TSS content of banana fruit was determined by using a refractrometer (Atago) and performed as described by Pratiwi et al, 2015. Results were expressed as degree Brix (°Brix).…”

Section: Total Soluble Solids (Tss)mentioning

confidence: 99%

Effect of chitosan and chitosan-nanoparticles on post harvest quality of banana fruits

et al. 2018

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“…Observations included change in peel color, measurement of peel to pulp ratio, starch percentage analysis of the pulp using iodine test, and measurement of the total soluble solid (TSS) content using a refractometer (Atago Co. Ltd., Tokyo, Japan). TSS content was measured according to the method used in a previous study [18], and the results were expressed as degree Brix (°Brix).…”

Section: Physical and Biochemical Analysis Of Banana Fruitmentioning

confidence: 99%

Carrageenan Edible Coating Application Prolongs Cavendish Banana Shelf Life

Dwivany

Aprilyandi

Suendo

et al. 2020

International Journal of Food Science

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Banana is very important for both food and economic securities in many tropical and subtropical countries, because of its nutritional values. However, banana fruit is a climacteric fruit which has short shelf life, so an alternative method to delay its ripening is needed. Our group has used carrageenan as an edible coating to delay banana fruit ripening. In this study, the effect of different concentrations of carrageenan and storage temperatures on Cavendish banana shelf life and fruit quality was evaluated. The fruits were treated with 0.5%, 1.0%, and 1.5% carrageenan and stored at two different temperatures, 26°C and 20°C. Carrageenan functional groups in banana peel samples as well as changes in surface structure of banana peel, color, weight loss, pulp to peel ratio, total soluble solid, and levels of MaACS1 and MaACO1 gene expression were analyzed. Result showed that the optimum condition to extend shelf life and maintain fruit quality was by treating the banana fruits with 1.5% carrageenan and storing them at a cool temperature (20°C). In addition, the result obtained from this study suggested that carrageenan can be used as edible coating to extend the shelf life of banana fruits (Musa acuminata AAA group).

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“…Hence, osmosis from pulp to peel is inhibited and pulp to peel ratio changes is delayed. Lustriane et al (2018) and Pratiwi et al (2015) reported that pulp to peel ratio of chitosan-coated Cavendish banana was lower than the uncoated banana.…”

Section: Fruit Physical Analysismentioning

confidence: 99%

“…Chitosan-based edible coating has been applied on some banana cultivars and could extend their shelf-life, such as on 'Berangan' (Musa sapientum, AAA group) (Malmiri et al, 2011;Maqbool et al, 2011) and Cavendish (Musa acuminata, AAA group) (Lustriane et al, 2018;Pratiwi et al, 2015). Though the study of chitosan effect on banana ripening had been confirmed through physical and chemical analysis, only limited study had been conducted on the molecular mechanism, such as analysis of the expression of ACS and ACO genes on chitosan-coated Cavendish banana (Dwivany et al, 2018;Lustriane et al, 2018;Yamamoto et al, 2018).…”

Section: Introductionmentioning

confidence: 99%

Chitosan-based Edible Coating Prolongs Musa troglodytarum L. (‘Pisang Tongkat Langit’) Fruit Shelf-life and Changes the ACS1 and ACO1 Gene Expression Profile

Novianti¹,

Dwivany²

2020

JTAS

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Musa troglodytarum L. (‘Pisang Tongkat Langit’), a banana cultivar which originated from Eastern Indonesia, has an economic potential due to the high β-carotene content on its pulp. Being a climacteric fruit, M. troglodytarum has a short shelf-life that can reduce fruit quality. In this study, the effect of 1.25% (w/v) chitosan coating on M. troglodytarum fruit shelf-life and ACS1 and ACO1 gene expression analysis using quantitative PCR were evaluated. Results showed that the application of chitosan coating delayed the fruit ripening process for two days by delaying several fruit physical and chemical changes. ACS1 and ACO1 gene expression analysis showed a different expression pattern, the expression level was lower on chitosan-coated fruits on the first day compared to control. In conclusion, chitosan-based edible coating delayed M. troglodytarum fruit ripening and changed the ACS1 and ACO1 gene expression pattern, compared with the chitosan coating effect on Cavendish banana which also prolonged fruit ripening and suppressed ACS1 and ACO1 expression in a previous research.

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Effect of chitosan coating and bamboo FSC (fruit storage chamber) to expand banana shelf life

Cited by 21 publications

References 9 publications

Effect of chitosan and chitosan-nanoparticles on post harvest quality of banana fruits

Effect of chitosan and chitosan-nanoparticles on post harvest quality of banana fruits

Carrageenan Edible Coating Application Prolongs Cavendish Banana Shelf Life

Chitosan-based Edible Coating Prolongs Musa troglodytarum L. (‘Pisang Tongkat Langit’) Fruit Shelf-life and Changes the ACS1 and ACO1 Gene Expression Profile

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