Shelf Life Of Banana Research Articles

Carrageenan Edible Coating Application Prolongs Cavendish Banana Shelf Life.

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).

Cassava starch/carboxymethylcellulose edible films embedded with lactic acid bacteria to extend the shelf life of banana

In this study, two different species of lactic acid bacteria (LAB) (Lactobacillus plantarum and Pedocococcus pentosaceus) with high exopolysaccharide (EPS) yield were selected from a pickled water. Further, edible films based on cassava starch (CS) were developed containing LAB, and sodium carboxymethylcellulose (CMC). After addition of probiotics, the antioxidant activity of the composite film was significantly enhanced. Further, as the probiotic content increased, the antioxidant activity continuously increased. Moreover, L. plantarum showed uniform distribution in the CS/CMC matrix, forming a denser structure, which effectively blocked the penetration of water molecules and exhibited ultraviolet protection. Finally, due to the intermolecular interaction between probiotics and the CS/CMC matrix, the water vapor and light transmission rates were reduced, effectively blocking water and light to prevent lipid oxidation deterioration in food packaging. Banana shelf life has qualitatively improved with 2% LAB added composite film and its application in food packaging has been affirmed.

Effect of Potassium Permanganate and Zeolite on Shelf Life and Quality of Musa Acuminata

This paper study the effect of ethylene scavenger treatments in different quantity (T0: 0g, T1: 1g, T2: 3g, T3: 5g and T4: 10g per sachet) and types of packaging (T5: non-perforated and T6: perforated packaging) on Musa Acuminata to its shelf life and physicochemical quality. Potassium permanganate (KMnO4) and zeolite were used as ethylene absorbent which stored together with the bananas under uniform atmospheric condition at temperature of 25-28°C and 85-95% of relative humidity (RH). Physicochemical analysis (e.g. weight loss, peel colour changes, firmness, total soluble solid content and titratable acidity) were performed to evaluate the effectiveness of each treatments throughout its storage period. Results showed that treatment with higher quantity of KMnO4-zeolite (T4: 10g) shows reduction and retardation in percent weight loss (9.62%), peel colour changes, firmness changes (28.2%), total soluble solid (TSS) (12.1% Brix), titratable acidity (TA) (0.084% malic acid) and also greater storability of banana. Therefore, postharvest losses can be reduced by the mentioned treatment and it can be implemented in postharvest industries for extending the shelf life of banana effectively.

Effects of Pre-harvest Application of 1-Methylcyclopropene (1-MCP) on the Postharvest Quality of 'Cavendish' Banana (Musa cavendishii)

Several researches have been conducted to investigate the effect of 1-MCP in bananas, but inconsistencies in the results have been reported. Additionally, the effectiveness of 1-MCP is governed by various factors, such as cultivar, fruit maturity, concentration, time of exposure, and method of application. In this study, the effect of pre-harvest methods " Stalk End Immersion (SEI), bunch spraying (BS), Combination (SEIBS), and Control” of 1-MCP application was determined by observing the postharvest quality of Cavendish bananas, such as peel yellowing, sensory firmness, visual quality, weight loss, degree of shriveling, fruit finger drop, organoleptic attributes, chemical properties, and disease incidence. Results revealed that pre-harvest 1-MCP (aqueous solution dosage of 400 nL/L) application through SEI and SEI-BS methods significantly retarded the peel color change up to 7 days of storage and prolonged the banana's shelf life for up to 19 days under ambient storage conditions. SEI-BS delayed fruit softening (for 15 days) and maintained visual quality (for 19 days) compared to SEI. Fruits treated with 1-MCP through SEI-BS had lesser accumulated weight loss, lower degree of shriveling, and reduced finger drop incidence compared to BS and SEI methods conducted separately. In terms of cost efficiency, BS had lower cost compared to SEI and SEI-BS methods, while the chemical properties, organoleptic attributes, and disease incidence (crown discoloration, crown rot/mold, and banana anthracnose) failed to show any significant difference among pre-harvest methods.

Poly(vinyl) alcohol crosslinked composite packaging film containing gold nanoparticles on shelf life extension of banana

Abstract In this work, gold nanoparticles (AuNPs) and graphene oxide (GO) were successfully incorporated separately into the poly(vinyl) alcohol (PVA) crosslinked composite films. Glyoxal and/or glutaraldehyde (GA) were employed as a crosslinking agent in film fabrication. Through the analytical approach, the success in imparting the crosslink toward PVA by which the relative transmittance intensity of the hydroxyl group is subsided to a greater extent has verified by the FTIR analysis. The dispersion of AuNPs and GO in the PVA crosslinked composites have improved the mechanical or physical properties (tensile strength, Young’s modulus value, water vapor transmission rate, water solubility) and making them promising candidates for food packaging application. The outcome of the agar disk diffusion test reveals that AuNPs incorporated PVA crosslinked composite film possess a greater capability with the formation of the larger inhibition zone to prevent the microbial contamination than GO-PVA crosslinked composite film. Banana shelf life has qualitatively improved with PVA-glyoxal-AuNPs composite film for food preservation and affirmed the uses in food packaging applications.

DURATION AND CONCENTRATION OF 1-METHYLCYCLOPROPENE TREATMENT: IMPACT ON RIPENING AND SHELF LIFE OF PARTIALLY RIPENED BANANAS

In order to improve the quality and extend the shelf life of bananas after gassing with ethylene at commercial treatment during transportation and storage the simultaneous application of ethylene and 1-methylcyclopropene were examined. Fruit were treated with 100 µL L-1 of ethylene for two consecutive days as a control, followed by 20 min ventilation each day, or simultaneously exposed to 1-MCP at different concentrations (30, 100 or 300 nL L-1 on the first day or second day, or treated with 1-MCP alone on the third day at 22ºC. Fruit from each treatment were used to evaluate external and internal quality parameters and shelf life. The results showed that shelf life increased significantly, compared to the control when 1-MCP was applied coincidently with ethylene in the second day and reapplied alone in the third day. The highest increase in shelf life (125%) was obtained when 1-MCP was applied on the second day at 30 nL L-1 simultaneously with ethylene and at 300 nL L-1 alone on the third day, compared to the control in both harvest months. We conclude that simultaneous application of 1-MCP is more effective than the more common method of extending banana shelf life through application of 1-MCP after ethylene treatment.

Effect of monooxygenase purified from Mycobacterium JS60 combined with sodium alginate on the preservation of banana

Abstract The effect of monooxygenase combined with sodium alginate on the shelf life of banana was studied. Monooxygenase was purified from Mycobacterium JS60 and combined with sodium alginate to form MOs@SA solution. The banana was immersed in MOs@SA for 10 min and air dried, then stored at 25 ℃, 70 % humidity for twelve days. The results indicated that the activity of the purified monooxygenase was more than 3.67 mmol kg−1 s−1. Compared with sodium alginate treatment, MOs@SA treatment extended the time of banana to get yellow for 3–4 d and banana softening, increased the accumulations of phenolics and the activities of POD and SOD. Also, the MOs@SA treatment maintained the low level of reducing sugar content, MDA content, PPO activity and ethylene production. The results showed that the shelf life of banana treated by MOs@SA coating could be extended for approximately 30 % compared to the sodium alginate treatment.

Analysis of ethylene biosynthesis gene expression profile during titanium dioxide (TiO2) treatment to develop a new banana postharvest technology

Banana is an important crop that demands proper methods in postharvest handling. As a climacteric fruit, thebanana fruit ripening process is affected by ethylene. Several methods have been developed to extend the shelf life of a banana, such as using ethylene scrubbers. In this study, ttanium dioxide (TiO2), a photocatalyst, was used as an alternatve method to delay the fruit ripening process. The effect of TiO2 on the ripening‐related gene MaACS1 was investgated. Banana fruits were placed in a TiO2‐coated glass chamber and observed for ten days. Fruit ripening in the treated chamber was delayed for eight days compared to the control. Total RNA was extracted from control and TiO2‐treated fruit pulp and synthesized into cDNA. Reverse transcripton PCR was performed to investgate the gene expression, which showed that MaACS1 expression was relatvely lower than treated control. The fnding of these studies suggested that the TiO2 chamber has the potental to extend the shelf life of banana by delaying its ripening process and decreasing the expression of MaACS1. To the best of our knowledge, no previous study has investgated the effect of TiO2 on the expression of genes related to banana fruit ripening.

Effect of banana peel extract on storage stability of banana cv. Sagar

Due to shorter shelf life and inadequate postharvest facilities, every year a huge loss of banana occurs in Bangladesh. An effective postharvest practice can reduce the spoilage rate as well as can extend the shelf life of banana. In this context, this current study was conducted to assess the effect of banana peel extract (BPE) on shelf life and quality characteristics of ripe banana (cultivar: sagar). Four types of ripe banana samples were prepared and were assessed to find the changes of different physico-chemical parameters like weight loss, color, flavor, firmness, total soluble solid (TSS), pH and spoilage rate. Storage study showed that shelf life of banana can be extended around 2-3 days by spraying BPE on the outer surface of ripe banana. Bananas without treatment were completely spoiled on the fifth day of storage whereas 31.25, 50.00 and 69.23% samples were spoiled on that day in case of bananas treated with BPE of 80% ethanol, distilled water and acetone respectively. The best retention of color, flavor and texture was found for samples treated with BPE of 80% ethanol. Finally, this study revealed that banana peel can be used as a potential source to preserve banana with extended shelf stability

Identification of Banana Quality (Musa paradisiaca Var. Sapientum L.) Through the Using of Coconut Shell Charcoal and Potassium Permanganat as Absorber

One of the most frequently encountered problems in handling bananas is the ease of it characteristic to decay so they cannot be stored longer. Thus a technology is needed to increase the shelf life of banana. The use an absorber from coconut shell charcoal which is applied with potassium permanganate is a method that can be used. In this study the effectiveness of the absorber was tested using gas chromatography. The results obtained show us that the ethylene concentration can be pushed by the addition the number of the absorber. The treatment carried out is by compare it at two temperatures. Where at a temperature of 13 0C, the ethylene concentration is about 102.78 ppm for an absorber of 10 g. At 20 g it is 95.13 ppm. At 30 g it is 64.23 ppm and at 40 g is 65.85 ppm. At a temperature of 28 0C in the 8th hour the ethylene concentration was 104.30 ppm for 10 g absorber. At 20 g, it is 101.12 ppm. At 30 g is 89.22 ppm. At 40 g, it is 64.20 ppm. Absorber treatment affects ethylene production, and slows the physical and chemical processes of Raja banana which is characterized by green colouruntil the end of storage time and retained hardness, high starch content, low sugar content and small amount weight loss. generally, the treatment of ethylene potassium absorbent material greatly influences the maturation effect, by suppressing ethylene production and maintains the green color, texture and aroma of Raja banana within 15 days at 28 0C and 45 days at 13 0C.

Potential of Chitosan From Local Crab (Portunus Pelagicus) to Enhance Storability of Musa Paradisiaca L.

Potential waste of local crab carapace (Portunus pelagicus) as a source of chitosan as an active layer that can protect bananas has been studied. The process in this study consists of three stages. The first stage was the isolation of chitin through deproteinization process using 2.0 N NaOH solution with a ratio of 1:6 w/v and demineralization process using 1.5 N HCl solution with a ratio of 1:12 w/v. The second stage is the deacetylation stage using 50% NaOH solution with a ratio of 1:20 w/v. Fourier Transform Infra-Red (FTIR) Spectroscopy is used to determine the degree of deacetylation. The third stage is the banana coating application using chitin solution to determine the shelf life of bananas with variations in levels of 2, 2.5, 3 and 3,5 % w/v by immersion method for one hour. It was found that carapace crab, a part that was underutilized from crab, gave rise to chitin deacetylation with a deacetylation rate of 62.11%; pH 8.9 and water content of 7.677%. Chitosan-based coatings are applied to fresh bananas and are found to increase fruit firmness, and inhibit browning. The results show that chitosan-coated bananas have a longer storage time. The application of chitin deacetylated (chitosan) as fruit banana coater found that higher coater levels extend the shelf life of bananas with the best coater content is 3% b/v. It results in a shelf life of bananas for up to 12 days, this is longer than bananas without chitosan layer which only has a shelf life of four days. Increased coating rates have a positive effect on the shelf life of bananas. This study shows that waste from carapace crabs can be used to form active layers that can preserve fruit.

Postharvest application of potassium silicate improves keeping quality of banana

ABSTRACTGRAS (General-Regarded-As-Safe) compounds play a considerable role in food industry to secure the food safety and environmental sustainability. Soluble silicon (Si) acts as a disease control agent for many plants. Climacteric pattern of ripening and postharvest diseases limit the shelf life of banana during transportation to local and overseas destinations. The ability of banana fruit to absorb Si upon postharvest dip treatment and if so, the absorption of Si confers any effects on disease reduction and keeping quality, were investigated. Banana dipped in 1500 µg mL−1 silicon for 20 minutes showed longer shelf life among different Si concentration × dipping time treatment combinations. Si treatment resulted significantly lower rates of ethylene production, respiration and delayed time taken for fungal rot development compared to non Si-treated (control) fruit. Total soluble silicon content in peel tissues was significantly higher [0.54% dry weight (dw)] in Si-treated versus control fruit (0.13% dw). Si treatment had no effect on total Si content, total soluble solids (TSS) content, titratable acidity (TA) or antioxidant activity in banana fruit pulp. This indicates that dip-treatment allowed Si to penetrate and remain in peel without reaching fruit pulp while extending the shelf life without altering the organoleptic properties of banana fruit pulp.

Enhancing Shelf Life of Bananas by Using Atmospheric Pressure Pulsed Cold Plasma Treatment of the Storage Atmosphere

Enhancing Shelf Life of Bananas by Using Atmospheric Pressure Pulsed Cold Plasma Treatment of the Storage Atmosphere

Effects of neem leaf extract and hot water treatments on shelf life and quality of banana

A huge loss of banana occurs due to its shorter shelf life and inappropriate postharvest handling. There is a scarce of effective postharvest practices to combat this situation in Bangladesh. In this context, the current experiment was conducted to assess the effects of hot water (45°C for 2 or 5 minutes) and neem leaf extract (20% or 40%) on quality and shelf life of banana (cv. Sabri). The experiment was carried out in completely randomized design with three replications. Data on physico-chemical properties of banana were collected during storage in ambient conditions for two weeks. After two weeks of storage, the banana treated with 40% neem leaf extract showed longest shelf life (8.33 days), minimum change in color (score 4.88), minimum disease incidence (33.33%) and severity (score 2.23), lower reduction of titratable acidity (0.12%) and lower level of total soluble solid (6.90%). While the banana were treated with hot water at 45°C for 2 min, the treated banana also showed lower color change (score 4.53), longer shelf life (8.33 days), minimum loss of firmness (score 4.67), minimum change in vitamin C content (2.17mg/100g) and lower reduction in titratable acidity (0.11%). Among the combined treatments, the banana treated with the combination of hot water (at 45°C for 5 minutes)and 40% neem leaf extract also exhibited considerably longer shelf life (8.17 days), lower change in color (score 5.00), lower disease incidence (46.67%) and lower reduction in titratable acidity (0.15%). From the study it could be concluded that the fruit treated with 40% neem leaf extract retained the majority of the quality parameters for considerably longer period and thereby it could be recommended for practical use to ensure better and longer storage of banana (cv. Sabri)
 J.Bangladesh Agril. Univ. 16(3): 351–356, December 2018

STUDI PEMANFAATAN DAUN SIRSAK (Annona murica linn.) SEBAGAI MINUMAN SEDUH DENGAN PENAMBAHAN TEH (Camelia sinensis) SEBAGAI MINUMAN FUNGSIONAL

Kepok banana (Musaparadisiaca formatypica) is one fruit that contains enough digestivefiber for the body. Kepok banana (Musaparadisiaca formatypica) is usually processed byfrying or steaming, bananas have a short shelf life and easily damaged. Therefore, to extendthe shelf life of bananas, fruit will be processed into fruit leather products. However, becausethe color of bananas are less attractive, the color addition will make the product preferred byconsumers. Terung belanda (Solanum betaceum cav. has a bright color and has enough fibercontent so well processed into fruit leather. The objective of this research was to find the besttreatment combination between kepok banana (Musaparadisiaca formatypica) and terungbelanda (Solanum betaceum cav.) sugar concentration to produce a good physical andchemical properties and favored by consumers. The research was also to find out the effect ofsugar concentration addition to physical, chemical and organoleptic fruit leather banana andterung belanda (Solanum betaceum cav.). Treatment applied was A1: kepok banana(Musaparadisiaca formatypica) mashed 50%: terung belanda ((Solanum betaceum cav)mashed 45%: sugar 5%; A2: 45%: 40%: 15%; A3: 40%: 35%: 25%. Fruit leather is then testedorganoleptically including color, flavor, taste and texture and was chemically tested including moisture content, total acid, pH, anthocyanin and fiber. The result of the research shows thatA1 treatment: 50% banana porridge: terung belanda porridge 45%: 5% sugar produces thebest fruit leather product in terms of water content, total acid, pH, anthocyanin, fiber, aroma,taste, and texture

Gum Ghatti Coating Enriched with Clove Oil extends the post Harvest Shelf Life of Banana (Musa acuminata., cv. Robusta) Fruit Stored at Ambient Condition

Gum Ghatti Coating Enriched with Clove Oil extends the post Harvest Shelf Life of Banana (Musa acuminata., cv. Robusta) Fruit Stored at Ambient Condition

PEMANFAATAN PISANG KEPOK (MUSAPARADISIACA FORMATYPICA) DAN TERUNG BELANDA (SOLANUM BETACEUM CAV.) PADA PEMBUATAN FRUIT LEATHER

Kepok banana (Musaparadisiaca formatypica) is one fruit that contains enough digestive fiber for the body. Kepok banana (Musaparadisiaca formatypica) is usually processed by frying or steaming, bananas have a short shelf life and easily damaged. Therefore, to extend the shelf life of bananas, fruit will be processed into fruit leather products. However, because the color of bananas are less attractive, the color addition will make the product preferred by consumers. Terung belanda (Solanum betaceum cav. has a bright color and has enough fiber content so well processed into fruit leather. The objective of this research was to find the best treatment combination between kepok banana (Musaparadisiaca formatypica) and terung belanda (Solanum betaceum cav.) sugar concentration to produce a good physical and chemical properties and favored by consumers. The research was also to find out the effect of sugar concentration addition to physical, chemical and organoleptic fruit leather banana and terung belanda (Solanum betaceum cav.). Treatment applied was A1: kepok banana (Musaparadisiaca formatypica) mashed 50%: terung belanda ((Solanum betaceum cav) mashed 45%: sugar 5%; A2: 45%: 40%: 15%; A3: 40%: 35%: 25%. Fruit leather is then tested organoleptically including color, flavor, taste and texture and was chemically tested including moisture content, total acid, pH, anthocyanin and fiber. The result of the research shows that A1 treatment: 50% banana porridge: terung belanda porridge 45%: 5% sugar produces the best fruit leather product in terms of water content, total acid, pH, anthocyanin, fiber, aroma, taste, and texture.

Application of Cold Storage for Raja Sere Banana (Musa acuminata colla)

Raja Sere is one of the indigenous banana cultivars in Indonesia. This cultivar has a yellow color when ripen, small size and sweet taste. Traditionally, the growers market this banana cultivar to the market without any treatment to delay the ripening process. Banana fruits are commonly being harvested at the condition of hard green mature. At this condition of hard green mature, banana fruits can be stored for a long-term period. The objective of this study was to examine the effect of cold storage on the quality of raja sere banana that stored at 13°C. Banana fruits cultivar Raja Sere were harvested from local farmer field at the condition of hard green mature (about 14 weeks age after the flower bloom). Fifteen bunches of banana were stored in cold storage with a temperature of 13°C for 0, 3, 6, 9, and 12 days, respectively. For the control, room temperature storage (28°C) was used. At a storage period, samples of banana fruits ripened in the ripening chamber by injecting 100 ppm of ethylene gas at 25°C for 24 hours. The quality parameters namely respiration rate, hardness, total soluble solids (TSS), change in color, and weight loss were measured. For those banana fruits stored at room temperature, the shelf-life of banana was only reached up to 6 days. For those banana fruits stored in cold storage, the condition of banana fruits was reached up to 12 days. After cold storage and ripening, the third day measurement was the optimal time for bananas to be consumed which indicated by the yellow color (lightness value = 68.51, a* = 4.74 and value b* = 62.63), TSS 24.30 °Brix and hardness 0.48 kgf, weight loss about 7.53-16.45% and CO2 respiration rate of 100.37 mLCO2 / kg.hr.

Effect of chitosan and chitosan-nanoparticles on post harvest quality of banana fruits

In this study, we evaluated the effect of different concentrations of chitosan and chitosan nanoparticles as edible coating in extending shelf life and maintaining the quality of banana fruits (Musa acuminata AAA group). The fruit treated with 1.15% chitosan, 1.25% chitosan and chitosan nanoparticles then store at ambient temperature (25±1°C). The shelf-life of banana, starch content, weight loss, pulp to peel ratio, total soluble solid, surface morpholgy of banana peel and sensory evaluation were analysed. Molecular analysis on the effect of chitosan was also conducted. Results showed that the application of chitosan nanoparticles and chitosan could extend shelf-life and maintain quality of banana fruits.

PEMANFAATAN ASAP CAIR ALANG-ALANG (Imperata cylindrica) SEBAGAI PENGAWET TERHADAP KARAKTERISTIK BUAH PISANG MAKAU (Musa spp.)

<em>Research on the utilization of liquid smoke especially for preservation of fruit has been done and become one of alternative methods that can be used to maintain fruit shelf life. Liquid smoke raw materials can come from a variety of sources one of which comes from the Alang-alang (Imperata cylindrica). This study aims to determine the ability of liquid smoke made from alang-alang as a preservative of bananas and to know the effect on the characteristics of bananas. The sample used in this research is a local banana known as Pisang Makau (Musa spp). This research uses experimental method with 7 days of storage time. Initial stages of the research are cleaning the fruit, dyeing, drying, and storage at room temperature. This research uses liquid smoke from alang-alang by using 2 various concentrations 50% and 100%. The next stage is the analysis of the characteristics of bananas such as color, fruit texture, fruit weight, sugar content, and vitamin C levels. Based on the analysis results obtained by Pisang Makau with the treatment of liquid has a longer shelf life than the control. Based on the results of the analysis of the shelf life of fruit treated with liquid smoke decreased levels of sugar and vitamin C levels. Percentage decrease levels of sugar and vitamin C between the fruit with the treatment and control not much different. This shows that liquid smoke from alang-alang has the ability to retain the shelf life of bananas without affecting sugar and vitamin C levels in bananas in this case for Pisang Makau. Levels of sugar and vitamin C in bananas decreased during the process of storage and bunding of fruit</em>