EFFECTS OF FRUIT MATURITIES, COATINGS, AND STORAGE TEMPERATURES
ON THE QUALITIES AND GREEN-LIFE OF CAVENDISH BANANA
EFFECTS OF FRUIT MATURITIES, COATINGS, AND STORAGE TEMPERATURES
ON THE QUALITIES AND GREEN-LIFE OF CAVENDISH BANANA
Author(s): Alamanda Katartika Fahri, Soesiladi Esti Widodo, Sri Waluyo, Zulferiyenni ZulferiyenniSubject(s): Agriculture
Published by: Centrum Badań i Innowacji Pro-Akademia
Keywords: fruit maturities; coatings and storage temperatures on Cavendish Banana;
Summary/Abstract: Cavendish banana is a climacteric fruit with a fast response to ethylene and a very high respiration rate during storage. Previous studies revealed that these characteristics shortened the green-life and fastened fruit damage, affecting the economic value. Therefore, this study aims to examine the effects of fruit maturity levels, coatings, and storage temperatures on the qualities and green-life of Cavendish banana. The result showed that the level of fruit maturity significantly increased the green-life duration, as well as maintained firmness, diameter loss, acidity, and starch content, but it had no effect on weight loss, oBrix, and glucose. Meanwhile, low temperature was able to delay senescence, promote starch degradation, as well as detain firmness and diameter loss. The results also showed that the combined application of maturity levels + temperatures affected all parameters, while maturities + coatings as well as coatings + storage had effects on firmness, acidity, and starch content. The 1% chitosan coating coverage was analyzed with a Scanning Electron Microscope (SEM), which showed fully covered surface of M1 finger rind tip and some crack points on finger rind base. Furthermore, there was full coverage on M2, and some crack points on M3.
Journal: Acta Innovations
- Issue Year: 2023
- Issue No: 47
- Page Range: 56-63
- Page Count: 8
- Language: English