A starch edible surface coating delays banana fruit ripening

Rahul Thakur, Penta Pristijono, Michael Bowyer, Sukhvinder P. Singh, Christopher J. Scarlett, Costas E. Stathopoulos, Quan V. Vuong

    Research output: Contribution to journalArticle

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    Abstract

    A rice starch edible coating blended with sucrose esters was developed for controlling the postharvest physiological activity of Cavendish banana to extend postharvest quality during ripening at 20 ± 2 °C. Coating effectiveness was assessed against changes in fruit physiochemical parameters such as weight loss, titratable acidity, total soluble solids, flesh fruit firmness, ion leakage, colour change, respiration, ethylene production, chlorophyll degradation and starch conversion were determined. The topography of coating material on the fruit surface was evaluated by scanning electron microscope (SEM). Surface morphology studies highlighted the binding compatibility of the coating matrix with the fruit peel character and formed a continuous uniform layer over the fruit surface. The results showed that the coating was effective in delaying ethylene biosynthesis and reducing respiration rate. Other factors impacting included delayed chlorophyll degradation, reduced weight loss and retention of fruit firmness for the first six days, all of which improved the commercial value of the fruit. The shelf life of coated fruit was prolonged for 12 days in comparison with the untreated control which ripened within seven days and lost marketability after Day 6. The pilot study demonstrates the effectiveness of a starch-based edible coating formulation for improving the ambient storage capacity of banana fruit.
    Original languageEnglish
    Pages (from-to)341-347
    Number of pages7
    JournalLWT - Food Science and Technology
    Volume100
    Early online date20 Oct 2018
    DOIs
    Publication statusPublished - Feb 2019

    Fingerprint

    Musa
    Starch
    bananas
    coatings
    Fruit
    ripening
    starch
    fruits
    edible films
    ethylene production
    Chlorophyll
    firmness
    weight loss
    Weight Loss
    sucrose esters
    chlorophyll
    rice starch
    fruit peels
    degradation
    storage quality

    Cite this

    Thakur, R., Pristijono, P., Bowyer, M., Singh, S. P., Scarlett, C. J., Stathopoulos, C. E., & Vuong, Q. V. (2019). A starch edible surface coating delays banana fruit ripening. LWT - Food Science and Technology, 100, 341-347. https://doi.org/10.1016/j.lwt.2018.10.055
    Thakur, Rahul ; Pristijono, Penta ; Bowyer, Michael ; Singh, Sukhvinder P. ; Scarlett, Christopher J. ; Stathopoulos, Costas E. ; Vuong, Quan V. . / A starch edible surface coating delays banana fruit ripening. In: LWT - Food Science and Technology. 2019 ; Vol. 100. pp. 341-347.
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    abstract = "A rice starch edible coating blended with sucrose esters was developed for controlling the postharvest physiological activity of Cavendish banana to extend postharvest quality during ripening at 20 ± 2 °C. Coating effectiveness was assessed against changes in fruit physiochemical parameters such as weight loss, titratable acidity, total soluble solids, flesh fruit firmness, ion leakage, colour change, respiration, ethylene production, chlorophyll degradation and starch conversion were determined. The topography of coating material on the fruit surface was evaluated by scanning electron microscope (SEM). Surface morphology studies highlighted the binding compatibility of the coating matrix with the fruit peel character and formed a continuous uniform layer over the fruit surface. The results showed that the coating was effective in delaying ethylene biosynthesis and reducing respiration rate. Other factors impacting included delayed chlorophyll degradation, reduced weight loss and retention of fruit firmness for the first six days, all of which improved the commercial value of the fruit. The shelf life of coated fruit was prolonged for 12 days in comparison with the untreated control which ripened within seven days and lost marketability after Day 6. The pilot study demonstrates the effectiveness of a starch-based edible coating formulation for improving the ambient storage capacity of banana fruit.",
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    Thakur, R, Pristijono, P, Bowyer, M, Singh, SP, Scarlett, CJ, Stathopoulos, CE & Vuong, QV 2019, 'A starch edible surface coating delays banana fruit ripening', LWT - Food Science and Technology, vol. 100, pp. 341-347. https://doi.org/10.1016/j.lwt.2018.10.055

    A starch edible surface coating delays banana fruit ripening. / Thakur, Rahul; Pristijono, Penta; Bowyer, Michael; Singh, Sukhvinder P.; Scarlett, Christopher J. ; Stathopoulos, Costas E.; Vuong, Quan V. .

    In: LWT - Food Science and Technology, Vol. 100, 02.2019, p. 341-347.

    Research output: Contribution to journalArticle

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    AU - Thakur, Rahul

    AU - Pristijono, Penta

    AU - Bowyer, Michael

    AU - Singh, Sukhvinder P.

    AU - Scarlett, Christopher J.

    AU - Stathopoulos, Costas E.

    AU - Vuong, Quan V.

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    AB - A rice starch edible coating blended with sucrose esters was developed for controlling the postharvest physiological activity of Cavendish banana to extend postharvest quality during ripening at 20 ± 2 °C. Coating effectiveness was assessed against changes in fruit physiochemical parameters such as weight loss, titratable acidity, total soluble solids, flesh fruit firmness, ion leakage, colour change, respiration, ethylene production, chlorophyll degradation and starch conversion were determined. The topography of coating material on the fruit surface was evaluated by scanning electron microscope (SEM). Surface morphology studies highlighted the binding compatibility of the coating matrix with the fruit peel character and formed a continuous uniform layer over the fruit surface. The results showed that the coating was effective in delaying ethylene biosynthesis and reducing respiration rate. Other factors impacting included delayed chlorophyll degradation, reduced weight loss and retention of fruit firmness for the first six days, all of which improved the commercial value of the fruit. The shelf life of coated fruit was prolonged for 12 days in comparison with the untreated control which ripened within seven days and lost marketability after Day 6. The pilot study demonstrates the effectiveness of a starch-based edible coating formulation for improving the ambient storage capacity of banana fruit.

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    Thakur R, Pristijono P, Bowyer M, Singh SP, Scarlett CJ, Stathopoulos CE et al. A starch edible surface coating delays banana fruit ripening. LWT - Food Science and Technology. 2019 Feb;100:341-347. https://doi.org/10.1016/j.lwt.2018.10.055