Development of an edible coating based on chitosan-glycerol to delay ‘Berangan’ banana (Musa sapientum cv. Berangan) ripening process

• Main Authors: Malmiri, Hoda Jafarizadeh, Osman, Azizah, Tan, Chin Ping, Abdul Rahman, Russly
• Format: Article
• Language: English; English
• Published: Faculty of Food Science and Technology, Universiti Putra Malaysia 2011
• Online Access: http://psasir.upm.edu.my/id/eprint/24105/1/24105.pdf; http://psasir.upm.edu.my/id/eprint/24105/; http://www.ifrj.upm.edu.my/volume-18-2011.html

Response surface methodology (RSM) was used to optimize the concentrations of chitosan and glycerol for coating Berangan banana (Musa sapientum cv. Berangan). The effects of main edible coating components, chitosan (0.5-2.5%, w/w) and glycerol (0-2%, w/w) on weight loss, firmness, total colour diffe...