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

Cita Lustriane|Fenny M. Dwivany|Veinardi Suendo|Muhammad Reza
한국식물생명공학회 (Korean Society for Plant Biotechnology)|2018.03|Journal of Plant Biotechnology|제45권 제1호|pp. 36-44

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참고문헌

키워드

NanoparticlesChitosanEdible CoatingMusa acuminata AAA groupPostharvest Quality
주제분류농학

초록

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.

Abstract

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.

참고문헌 (33)

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