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Effect of Chitosan Coating on the Post Harvest Quality of Banana during Storage

Shaik Mohammed Zahoorullah, Lomada Dakshayani, A. Swaroopa Rani, G. Venkateswerlu

Asian Journal of Biotechnology and Bioresource Technology · pp. 1–10 · Published 25 Jun 2017

10.9734/AJB2T/2017/34732

Abstract

Chitosan-based coating was concerned in recent years owing to its non-toxic, biodegradable, and biocompatible. The objective of the study was to evaluate the effect of Chitosan coatings that were applied by double immersion of fruits in the film-forming solutions for 5 min, depending on treatments: (i) Chitosan at 1.5% (w/v) in lactic acid 1% (v/v); (ii) Chitosan at 1.5% (w/v) in lactic acid 1% (v/v) and Tween 80 at 0.1% (w/v); and (iii) Chitosan at 1.5%(w/v) in acetic acid 1% (v/v). (iv) uncoated. The effectiveness of the treatments in extending fruit shelf-life was evaluated by determining ripening stages, weight loss, firmness, pH, total sugars, reducing sugars, non- reducing sugars. The results have proved that the addition of Lactic acid at 1% (w/v based on chitosan) and Tween 80 at 0.1% (v/v) in chitosan solution improved coating properties delaying the ripening stage with lowest weight loss (4.5%), lowest firmness (38%), with no change in pH (4.8-4.9), high total sugars (95%), high reducing sugars (46%) and low  non-reducing sugars (45%) in banana.

Banana chitosan food fruits lactic acid shelf life vegetable

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Cited by 17

1249-JHSOP Final-JHSOP.e.xps

· 2019

Banana Starch as Edible Coating Incorporated with Chitosan for Fresh Fruit Preservation

Ahmed H. Abdullah, Naglaa A. A. Abd-Elkarim, Mostafa A. A. Awad-Allah · International Journal of Fruit Science · 2026

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