Plant Extract Fortified Edible Coatings Enhanced Postharvest Shelf Life And Preserved Quality Of Mature Banana

Authors

  • Tabassum Munir
  • Ayesha Mohyuddin
  • Muhammad Amjad
  • Azra Abdul Majeed

DOI:

https://doi.org/10.69980/ajpr.v27i1.259

Keywords:

Family meliaceae; Edible candelilla wax ; banana; brix; color; firmness; pH; wt. loss %

Abstract

This work investigates the effects of various plant extract fortified wax/ edible coatings on the quality of mature bananas for improvement in their shelf life. The coatings under study consisted of water-based and ethanol-based plant leaf extracts of Azedirachta indica, Melia azedarach, Chukrasia tabularies, Swietenia macrophylla and Toon ciliate (each 4% (w/w) incorporated into Candelilla wax (16%) along with 16 % candelilla wax coatings without plants extracts. The uncoated bananas acted as a control. The coated and uncoated samples were placed separately at 22 ± 3 ºC temperature and 60-70% humidity for ten days. The assessment of quality aspects of bananas included pH, weight loss percentage, brix, firmness, color, sensory perception and physical appearance. An analysis of variance (ANOVA) test was used. It was found that all coatings delayed the ripening processes in the coated samples compared to the uncoated samples. The weight loss increased over time.

Author Biographies

Tabassum Munir

Department of Chemistry, School of Science, University of Management and Technology, Lahore 54770, Pakistan,

Ayesha Mohyuddin

Department of Chemistry, School of Science, University of Management and Technology, Lahore 54770, Pakistan, 

Muhammad Amjad

Department of Chemistry, School of Science, University of Management and Technology, Lahore 54770, Pakistan,

Azra Abdul Majeed

Department of Chemistry, School of Science, University of Management and Technology, Lahore 54770, Pakistan,

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2024-04-10

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Vol. 27 No. 1 (2024): American Journal of Psychiatric Rehabilitation

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