Banana Fruit Ripening as Influenced by Edible Coatings

Abstract

The effects of chitosan 1% and 1.5%, calcium chloride (CaCl2) 1% and 1.5%, chitosan 1% + gibberellic acid 100 ppm, chitosan 1.5% + gibberellic acid 100 ppm, jojoba wax, and glycerol (98%) coatings were evaluated on the shelf life and postharvest quality characteristics of banana fruits stored at 34 ± 1°C and 70–75% relative humidity, while uncoated fruits served as a control. The coatings of chitosan, chitosan + gibberellic acid, and jojoba wax delayed the changes in the weight loss percentage, decay percentage, total soluble solids, pH, titrable acidity, sugar accumulation, pigment degradation, and ascorbic acid compared to uncoated ones. Further, the least disease incidence was found to occur in the banana fruits treated with chitosan and chitosan + gibberellic acid. Hence, it can be concluded that coating with chitosan and chitosan + gibberellic acid has the potential to control decay percentage, prolong the shelf life, and preserve valuable attributes of banana. Calcium chloride and glycerol coatings neither showed any potential to control disease incidence nor prolong the storage life and preserve valuable attributes of banana fruit.