Shelf-life extension of banana fruit using a chitosan-containing photocatalyst
This research aimed to prolong the shelf-life of cultivated banana (Musa acuminata subsp. siamea) by using a chitosan coating containing a photocatalyst. Banana fruits at matured green stage were separated into three subgroups: (i) uncoated, (ii) coated with chitosan (CS), and (iii) coated with chitosan containing photocatalyst (CS+Ti). All samples were stored at room temperature (28±2°C). Changes in qualities of bananas including pH, color as determined by hue angle, total soluble solids (TSS), firmness, and sensory evaluation (including color, odor and firmness) were examined consecutively throughout the storage. Changes in pH, color, TSS, and firmness of uncoated banana were significantly faster (p›0.05) than those of CS and CS+Ti, respectively. The bananas coated with CS+Ti had a slower ripening process than those coated with CS and the control. The CS+Ti coating outperformed CS coating, and was proven to be able to maintain qualities and extend shelf-life of banana. These results were possibly due to the good oxygen-barrier property of chitosan and the ability to decompose ethylene of the photocatalyst incorporated into the chitosan coating, thus delaying the ripening process of the fruit.
Tattiyakul, T. and Siripatrawan, U. (2017). Shelf-life extension of banana fruit using a chitosan-containing photocatalyst. Acta Hortic. 1179, 111-118
composite film, ethylene scavenging, biodegradable, biobased material, quality attributes