Efficacy of 24-epibrassinolide-chitosan composite coating on the quality of 'Williams' bananas during ripening.

Abstract

Banana fruit undergo rapid metabolic changes following ripening induction, which results in excessive softening, chlorophyll degradation, browning, and senescence during postharvest life. As part of a continuous effort to extend fruit shelf life and maintain the best possible quality, this study examined the effect of 24-epibrassinolide (EBR) and chitosan (CT) composite coating on 'Williams' bananas ripening at ambient conditions. Fruit were soaked in 20 μM EBR, 10g L^-1 CT (w/v), and 20 μM EBR + 10g L^-1 CT solutions for 15 min and kept at 23 ± 1C° and 85%-90% (RH) for 9 days. The combined treatment (20 μM EBR + 10g L^-1 CT) clearly delayed fruit ripening, showed lower peel yellowing, weight loss, total soluble solids, and higher firmness, titratable acidity, membrane stability index, and ascorbic acid content compared to the untreated control. After the treatment, the fruit also presented higher radical scavenging capacity, total phenol, and flavonoid contents. The activities of polyphenoloxidase and hydrolytic enzymes were lower, and those of peroxidase were higher in both the peel and pulp of all the treated fruit than in the control. The combined treatment (20 μM EBR + 10g L^-1 CT) is suggested as an effective composite edible coat to retain quality of 'Williams' bananas during ripening. This article is protected by copyright. All rights reserved.