scholarly journals Carrageenan Edible Coating Application Prolongs Cavendish Banana Shelf Life

2020 ◽  
Vol 2020 ◽  
pp. 1-11
Author(s):  
Fenny Martha Dwivany ◽  
Ayesha Nilam Aprilyandi ◽  
Veinardi Suendo ◽  
Nisrina Sukriandi
Keyword(s):  
Shelf Life ◽  
Fruit Quality ◽  
Edible Coating ◽  
Banana Peel ◽  
Cool Temperature ◽  
Banana Fruit ◽  
Coating Application ◽  
Climacteric Fruit ◽  
Cavendish Banana ◽  
Different Temperatures

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).

scholarly journals Improving Shelf-life of Cavendish Banana Using Chitosan Edible Coating

2014 ◽  
Vol 9 ◽  
pp. 113-120 ◽  
Author(s):  
Natalia Suseno ◽  
Emma Savitri ◽  
Lanny Sapei ◽  
Karsono S. Padmawijaya
Keyword(s):  
Shelf Life ◽  
Edible Coating ◽  
Cavendish Banana

scholarly journals Effect of Coating of Aloe Vera Gelon Shelf Life of Grapes

2016 ◽  
Vol 4 (1) ◽  
pp. 58-68 ◽  
Author(s):  
Javed Ali ◽  
Suyash Pandey ◽  
Vaishali Singh ◽  
Prerna Joshi
Keyword(s):  
Low Temperature ◽  
Fungal Infection ◽  
Shelf Life ◽  
Aloe Vera ◽  
Edible Coating ◽  
Low Temperature Storage ◽  
Aloe Vera Gel ◽  
Different Temperatures ◽  
Temperature Storage

The present study had been conducted to study the shelf life of grapes with coatings of Aloe Vera suspended in water with concentrations of 0, 10, 20 and 30 per cent Aloe veraand was stored in poly packaging and open plates under different temperatures of 0⁰C and 30⁰C in refrigerator and incubator. The data was compared with the original shelf life of grapes to determine the efficiency of the Aloe Vera coating. Aloe Vera based coatings provided good gloss and 20 per cent coating concentration gave the best visual and physicochemical results. It was found that 20 per cent coating concentration of Aloe Vera is the most effective and appropriate for the extension of shelf life of grapes.It was also found that the use of low temperature storage in combination with edible coating and packaging extends marketability by reducing moisture loss.In short, the shelf life of grapes can be increased by using Aloe Vera gel coating and the spoilage due to fungal infection of grapes can be reduced.

scholarly journals Use of galactomannan edible coating application and storage temperature for prolonging shelf-life of “Regional” cheese

2010 ◽  
Vol 97 (1) ◽  
pp. 87-94 ◽  
Author(s):  
Miguel A. Cerqueira ◽  
Maria J. Sousa-Gallagher ◽  
Isabel Macedo ◽  
Rocio Rodriguez-Aguilera ◽  
Bartolomeu W.S. Souza ◽  
...  
Keyword(s):  
Shelf Life ◽  
Storage Temperature ◽  
Edible Coating ◽  
Coating Application ◽  
And Storage

Shelf Life Extension of Cavendish Banana Fruit Using Cold Plasma Treatment

2020 ◽  
Author(s):  
Thisara Sandanuwan ◽  
Dinesh Attygalle ◽  
S. Amarasinghe ◽  
Sampath C. Weragoda ◽  
Bandula Ranaweera ◽  
...  
Keyword(s):  
Shelf Life ◽  
Plasma Treatment ◽  
Cold Plasma ◽  
Life Extension ◽  
Banana Fruit ◽  
Shelf Life Extension ◽  
Cavendish Banana

scholarly journals Improvement of Shelf Life and Sensory Quality of Pears Using a Specialized Edible Coating

2015 ◽  
Vol 2015 ◽  
pp. 1-7 ◽  
Author(s):  
Virgilio Cruz ◽  
Romeo Rojas ◽  
Saúl Saucedo-Pompa ◽  
Dolores G. Martínez ◽  
Antonio F. Aguilera-Carbó ◽  
...  
Keyword(s):  
Shelf Life ◽  
Sensory Quality ◽  
Life Quality ◽  
Gum Arabic ◽  
Good Alternative ◽  
Edible Coating ◽  
Jojoba Oil ◽  
Coating Application ◽  
Candelilla Wax

An edible coating functionalized with pomegranate polyphenols was designed. Different blends of candelilla wax, gum arabic, jojoba oil, and pomegranate polyphenols were formulated in order to improve the shelf life quality of pears (variety Bartlett), and all formulations were applied by immersion onto the fruit surface. Coated pears with and without polyphenols and uncoated pears (control) were stored under the same conditions. Fruits were analyzed to evaluate changes in their physicochemical, microbiological, and sensorial properties during 30 days of storage at room temperature. Coated pears coded as T13 (candelilla wax 3%, gum arabic 4%, jojoba oil 0.15%, and pomegranate polyphenols 0.015%) extended and improved their shelf life quality due to the minimization of the physic-chemical changes and sensorial properties. Therefore, the results indicated that the formulated edible coating has potential to extend the shelf life and maintain quality of pears. It was probed that coated pears were accepted for consumers as a good product. Edible coating application represents a good alternative to keep pears freshness for longer periods.

scholarly journals Analysis of ethylene biosynthesis gene expression profile during titanium dioxide (TiO2) treatment to develop a new banana postharvest technology

2019 ◽  
Vol 24 (2) ◽  
pp. 88
Author(s):  
Fenny M Dwivany ◽  
Rizkita R Esyanti ◽  
Veinardi Suendo ◽  
Aksarani ‘Sa Pratiwi ◽  
Annisa A Putri
Keyword(s):  
Gene Expression ◽  
Shelf Life ◽  
Fruit Ripening ◽  
Ethylene Biosynthesis ◽  
Banana Fruit ◽  
Ripening Process ◽  
Climacteric Fruit ◽  
Expression Of Genes ◽  
Biosynthesis Gene ◽  
Postharvest Handling

Banana is an important crop that demands proper methods in postharvest handling. As a climacteric fruit, thebanana fruit ripening process is affected by ethylene. Several methods have been developed to extend the shelf life of a banana, such as using ethylene scrubbers. In this study, ttanium dioxide (TiO2), a photocatalyst, was used as an alternatve method to delay the fruit ripening process. The effect of TiO2 on the ripening‐related gene MaACS1 was investgated. Banana fruits were placed in a TiO2‐coated glass chamber and observed for ten days. Fruit ripening in the treated chamber was delayed for eight days compared to the control. Total RNA was extracted from control and TiO2‐treated fruit pulp and synthesized into cDNA. Reverse transcripton PCR was performed to investgate the gene expression, which showed that MaACS1 expression was relatvely lower than treated control. The fnding of these studies suggested that the TiO2 chamber has the potental to extend the shelf life of banana by delaying its ripening process and decreasing the expression of MaACS1. To the best of our knowledge, no previous study has investgated the effect of TiO2 on the expression of genes related to banana fruit ripening.

scholarly journals Physico-chemical changes in “Xiem” banana cultivar (cultivated in Vietnam) during ripening and storage at different temperatures

Food Research ◽  
2021 ◽  
Vol 5 (6) ◽  
pp. 229-237
Author(s):  
N.M. Thuy ◽  
M.N. Linh ◽  
L.T.D. My ◽  
V.Q. Minh ◽  
N.V. Tai
Keyword(s):  
Chemical Properties ◽  
Correlation Coefficients ◽  
Beta Carotene ◽  
Coefficient Of Determination ◽  
Banana Peel ◽  
Banana Fruit ◽  
Physico Chemical ◽  
Different Temperatures ◽  
Banana Variety ◽  
Banana Cultivar

There are changes in chemical and physical characteristics involved in the ripening of bananas. This study evaluated the changes in physico-chemical and nutritional characteristics of the "Xiêm" banana cultivar at the harvesting (unripe fruit) and ripe stages (ripe fruit). As the pulp to peel ratio and titrable acidity increased, the firmness decreased with an increase in ripening time. A significant increase in total polyphenol content and decrease in beta-carotene and vitamin C content was observed at climacteric peak during ripening. During ripening, the banana peel colour changed from green to yellow, the pulp softened, the flavour develops, and the moisture is lost. "Xiem" banana variety was fully mature after 7 and 22 days of storage at 28-30oC and 13-15oC, respectively. The correlation between various stages of ripeness and these properties were determined and the correlation coefficients were calculated. A very high coefficient of determination (r2 >0.937) was recorded between physical properties (pulp firmness/peel colour) and chemical properties (starch/sugar) of banana fruit with the stage of ripeness.

Pengaruh Penambahan Molases Pada Kulit Pisang Kapendis Untuk Media Produksi Xilanase B.Stearothermophillus DSM 22

2019 ◽  
Vol 15 (3) ◽  
Author(s):  
Trismillah
Keyword(s):  
Enzyme Activity ◽  
Ammonium Sulfate ◽  
Banana Peel ◽  
Partial Purification ◽  
Temperature Conditions ◽  
Cavendish Banana ◽  
Working Volume ◽  
Initial Ph ◽  
Xylanase Enzyme

Cavendish banana peel can be used as a substitute for the expensive xylan, while molasses than as a source of carbon as well as nitrogen, minerals and nutrients needed for the growth of microbes that can produce the enzyme. Xylanase produced from Bacillus stearothermopillus DSM 22, using media cavendish banana peels with the addition of molasses 1%, 2%, and 3%. Fermentation is done in a shaker incubator at 550C temperature conditions, initial pH 8, and 250 rpm agitation. The result showed the highest enzyme activity of 4,14 ± 0,16 U/mL min., on the addition 2% molasses after 24 hours. Further fermentation carried out in the fermenter working volume of 3.5 liters, with the condition of temperature 550C, pH 8, aeration 1 vvm, agitation 250 rpm, the highest spesific enzyme of activity of 51,62 ± 0,16 U/mg after 24 hours. Partial purification of xylanase enzyme fermentation is done with the results of microfiltration, ultrafiltration, ammonium sulfate (0-80%) and dialysis. There is an increase in the purity of the enzyme at each stage of purification, the highest purity on dialysis 3.23 times of crude enzymes.Kulit buah pisang kapendis dapat digunakan sebagai pengganti xilan yang harganya mahal, sementara molases selain sebagai sumber karbon serta nitrogen, mineral dan nutrisi dibutuhkan untuk pertumbuhan mikroba yang dapat menghasilkan enzim. Xilanase yang dihasilkan dari Bacillus stearothermopillus DSM 22, menggunakan media kulit pisang kapendis dengan penambahan molase 1%, 2%, dan 3%. Fermentasi dilakukan dalam shaker inkubator pada temperatur 550C, pH awal 8, dan agitasi 250 rpm. Hasilnya menunjukkan aktivitas enzim tertinggi 4,14 ± 0,16 U/mL min., pada penambahan 2% molases setelah 24 jam. Selanjutnya fermentasi dilakukan di dalam fermentor, volume kerja dari 3,5 liter, dengan kondisi temperatur 550C, pH 8, aeration 1 vvm, agitasi 250 rpm, aktivitas spesifik tertinggi 51,62 ± 0,16 U/mg setelah 24 jam. Pemurnian parsial fermentasi enzim xilanase dilakukan dengan hasil mikrofiltrasi, ultrafiltrasi, amonium sulfat (0-80%) dan dialisis. Ada peningkatan kemurnian enzim pada setiap tahap pemurnian, kemurnian tertinggi pada dialisis 3,23 kali dari enzim kasar.Keywords: Xylanase, B. stearothermophillus DSM 22, Cavendish banana peel, molasses, enzyme activity

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