Inhibition of Cell Wall Degrading Enzymes and Improved Storability of Banana Fruit by Using Composite Edible Coatings

Mehdi Maqbool, Noosheen Zahid, Asgar Ali, Ajit Singh

Abstract


Composite effect of gum arabic (GA) (5, 10, 15 and 20%) plus 1.0% chitosan (CH) were investigated on cell wall degrading enzymes of banana stored at 13 ± 1 °C and 80 ± 3% relative humidity for 28 days and 5 days at simulated market conditions. Banana fruit coated with highest concentration of GA plus CH showed a significant (P<0.05) low concentration of cell wall degrading enzymes whereas the fruits coated with 5% GA plus 1.0% CH showed non-significant (P>0.05) difference with the control fruits. Fruits coated with 15 and 20% GA + 1.0% CH inhibited the production of cell wall degrading enzymes whilst an off flavour was recorded in these fruits. On the other hand fruits treated with 10% GA plus 1.0% CH showed a very gradual increase in cell wall degrading enzymes with a very uniform ripening of fruits. The findings of this study suggest that by using 10% GA plus 1.0% CH as an edible coating, the ripening process of banana can be delayed for up to 33 days while maintain the overall quality.

Keywords


Banana; Gum arabic; Chitosan; Enzymes; Post harvest management; Postharvest storage; Edible coating; edible film; induced resistance; food borne pathogens; antimicrobial activity

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References


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