Effect of shrimp chitosan coating on physicochemical properties and shelf life extension of banana

• Main Authors: Sikder, Md. Belal Hossain, Islam, Md. Muksitu, Rashid, Shah Samiur, Moazzem, Md. Shakir
• Format: Article
• Language: English
• Published: Penerbit Universiti Malaysia Pahang 2019
• Subjects: QP Physiology; TP Chemical technology
• Online Access: http://umpir.ump.edu.my/id/eprint/25277/1/Effect%20of%20shrimp%20chitosan%20coating%20on%20physicochemical%20properties%20.pdf; http://umpir.ump.edu.my/id/eprint/25277/; http://journal.ump.edu.my/ijets/article/view/1390/398

Banana is a highly perishable fruit with short shelf-life. Lack of proper preservation practices results in considerable amount of post-harvest loss of banana in Bangladesh. To minimize this post-harvest loss and extend the shelf-life of mature bananas (green colour) were treated with 0.5%, 0.75% and 1% chitosan coating and stored at room temperature (28±2ºC). The viability of the coating in extending the fruits shelf-life was assessed by evaluating total weight loss, ash content, total soluble solids ( ̊Brix), pH, titratable acidity (%), disease severity and shelf-life during the storage period. Chitosan coating Reduced respiration activity, thus slow ripening and the rate of decay reduces due to senescence. The chitosan-coated banana samples had a better outcome on weight loss, ash content, total soluble solids ( ̊Brix), pH, titratable acidity (%) and disease severity values as compared to control samples. Banana coated with 1% chitosan exhibited less weight loss and reduced darkening than other samples. Disease severity was remarkably reduced by 1% chitosan coating application. Chitosan coating could extend the shelf-life of banana up to 16 days. This investigation showed that 1% chitosan was very effective in prolonging the shelf-life and quality of banana during the entire storage period.