Influence of different edible coatings on the banana ripening

Edible coatings are thin layers of edible material applied to the fruits surface in addition to or as a replacement for natural protective waxy coatings and provide a barrier to moisture, oxygen and solute movement for the fruits. Green mature banana was coated using three different edible coating systems containing of sodium caseinate - sorbitol, methylcellulose - glycerol, and pectin - sorbitol - bees wax. The effects of main edible components, sodium caseinate (2, 4 and 6% w/w), methylcellulose (2, 3.5 and 5% w/w) and pectin (1, 2.5 and 4% w/w) contents on the weight loss, firmness, total colour difference and total soluble solids content of coated bananas were evaluated when the control sample was completely ripened (10 days after coating) at 26 2 °C and 40-50 % relative humidity. Results showed that coated banana using high concentration of methylcellulose (5% w/w) and moderate concentration of sodium caseinate (4% w/w) had the least weight loss 7.44% and 7.93%, respectively. However, the edible coating based on the moderate concentration of sodium caseinate had the best effects on the firmness, total colour difference and total soluble solids content of coated banana (18.98 N, 12.14 and 5.15° Brix). This study showed that combination of sodium caseinate (4%w/w) and sorbitol (1.5% w/w) significantly (P< 0.05) delayed the ripening of coated banana as compared to control and coated banana based on methylcellulose and pectin.

کلیدواژه ها:

Edible coating ، Banana ripening ، Sodium caseinate ، Methylcellulose ، Pectin