Effect of pectin concentration on edible coated-Musa acuminate cv Berangan quality

Abstract

Banana was prone to decay specifically under tropical conditions because of its high moisture content. Pectin and sodium chloride were used to develop edible coatings for shelf-life study throughout 5 days at ambient temperature of banana fruits. The edible coating effectiveness with different concentrations of pectin (1, 2 and 3%, w/v) on Berangan banana properties were evaluated such as weight loss, microbial growth, TSS, pH, firmness, colour and sensory attributes. The coating method used was the dipping method. Banana samples were dipped into sodium chloride (200 ppm) for 30 s and left dried on for 10 min. This step was repeated using pectin coating solution (1%, 2% or 3%, w/v). In general, results exhibited higher pectin concentration influenced the changes in properties in maintaining the banana quality. Samples of 2 & 3% were significantly lower in weight loss compared to sample uncoated and 1%. Again, 2% coated sample has the significant lowest TSS (7.40 °Brix) in all samples. In addition, 2% pectin coated sample proved to prolong the banana shelf-life by having the lowest value (3.72 log CFU/ml) in total yeast&mould counts throughout 5 days of storage. Meanwhile, 2% (w/v) coated sample showed significantly higher values compared to the uncoated sample in firmness (40.42 and 31.25 N, respectively); however, vice versa result of pH values were obtained (4.80 and 5.23, respectively). Finally, no significance different in all sensory attributes between uncoated and coated samples were recorded. In conclusion, the sample of 2% (w/v) coated pectin with 200 ppm sodium chloride was found to be the best coating solution in this study. This composite coating could be applied as an edible coating for post-harvest banana fruits and have beneficial effects on delaying the ripening process, maintaining quality attributes and prolonging the shelf life of the fruit.