Abstract
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).
Highlights
Banana is one of the most popular fruits that are in great demand
Samples of banana peel coated with carrageenan as well as uncoated banana peel as control were analyzed with FTIR
Carrageenan Edible Coating in Combination with Low Temperature Was Effective to Prolong Banana Shelf Life. These results were in agreement with the results obtained from edible coating with chitosan as reported in a previous study [10]
Summary
Banana is one of the most popular fruits that are in great demand. The Cavendish banana cultivar is commonly consumed as a quick dessert. The biosynthesis of ethylene is regulated by two important genes, Musa acuminata aminocyclopropane-1-carboxylic acid synthase (MaACS1) and Musa acuminata aminocyclopropanecarboxylate oxidase (MaACO1) These genes encode ACC (1 aminocyclopropane1-carboxylic acid) synthase (ACS) and ACC oxidase (ACO), respectively, and catalyze the synthesis of ethylene from its precursor S-AdoMet (S-adenosyl-methionine/SAM) and ACC (1 aminocyclopropane-1-carboxylic acid) [3]. This process is known to be affected by O2 and CO2 during fruit respiration [4]. These genes induce physiological processes in fruits such as ethylene biosynthesis [5], respiration, starch metabolism, and degradation of the cell wall [6]
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