Effectiveness of botanical hydrocolloid of grass jelly leaf and seaweed to delay ripening of banana

Abstract

Banana has an important purpose as the source of vitamins, minerals, and other substances in supporting nutritional adequacy. However, there is an obstacle in the supply chain of banana from producers to consumers with prime quality because of the nature of banana which is perishable. Therefore, it is necessary to implement any mean to delay the ripening of banana so that the process can be inhibited and the quality of banana maintained, among which is the fruit skin surface coating technology. The aim of this study was to determine the appropriate material and concentration of botanical hydrocolloid to delay ripening of bananas. This research was conducted in November to December 2014 in the Agronomy Laboratory of University of Mercu Buana Yogyakarta. The research is a single factor experiment arranged in a completely randomized design with three replications. The treatments tested were both hydrocolloid material of seaweed (Euchema spinosum) concentration of 1.5%, 2%, 2.5% and grass jelly (Stephania hernandifolia) with concentration of 2.5%, 5%, 7.5%. The result showed that based on either the percentage of fruit weight loss, fruit skin discoloration, hardness (texture), or total dissolved solids, the grass jelly hydrocolloid with the concentration of 7.5% is the best application in delaying the ripening of banana. The coating of banana with grass jelly hydrocolloid concentration of 7,5% is capable of inhibiting ripening of bananas for 11 days.

Green grass jelly edible coating maintains shelf life of sapota fruit (Manilkara zapota)

“…This is presumably due to the fact that in conditions where the skin is coated, the oxygen intake is lower which consequently impairs breathing, thereby suppressing the degradation of chlorophyll and the appearance of carotenoids. In short, the coating delays the yellowing process of sapota fruit [20]. The result showed that there was a significant effect (p<0.05) of CH treatments on the total soluble solids in sapota fruit during storage, except at day 0 and day 2 (Figure 4A).…”

“…Fruit ripening is a complex process characterized first by a change in colour. It develops because of either breaking down of chlorophyll or synthesis of carotenoids and dismantling of chlorophyll cause fruit rind colour change [20]. The colour change occurs with chlorophyll's decomposition and anthocyanin pigments' formation.…”

The percentages of chlorophyll, flavonoids, dietary fibre, and water content in cyclea barbata, premna oblongata miq, and cocculus orbiculatus leaves

“…Cocculus trilobus (Thunb.) DC Indonesian name : cincau jelly Determination key :1b-2b-3b-4b-12b-13b-14b-17b-18b-19b-20b-21b-22b-23b-24b-25b-26b-27a-28b-29b-30b-31a-32a-33b-34a-35a-36d-37b-38b-39a-40b- (19) 5 show the flavonoid content by number and by the diagram. Of these three kinds of leaves, the highest flavonoid content is Cyclea barbata leaves, with 0.1054%.…”

“…Edible materials for fruit surface coatings available are vegetable-based hydrocolloids, such as grass jelly. The 7.5% concentration of grass jelly hydrocolloid is the best use to delay banana ripening, based on the percentage of fruit weight loss, fruit skin discoloration, hardness (texture), and total dissolved solids [19].…”