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

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.
LanguageEnglish
JournalLWT - Food Science and Technology
DOIs
Publication statusAccepted/In press - 19 Oct 2018

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. (Accepted/In press). A starch edible surface coating delays banana fruit ripening. LWT - Food Science and Technology. 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. 2018.
@article{df01e2316ff749a18eca72e060e10d2a,
title = "A starch edible surface coating delays banana fruit ripening",
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.",
author = "Rahul Thakur and Penta Pristijono and Michael Bowyer and Singh, {Sukhvinder P.} and Scarlett, {Christopher J.} and Stathopoulos, {Costas E.} and Vuong, {Quan V.}",
year = "2018",
month = "10",
day = "19",
doi = "10.1016/j.lwt.2018.10.055",
language = "English",
journal = "LWT - Food Science and Technology",
issn = "0023-6438",
publisher = "Academic Press Inc.",

}

Thakur, R, Pristijono, P, Bowyer, M, Singh, SP, Scarlett, CJ, Stathopoulos, CE & Vuong, QV 2018, 'A starch edible surface coating delays banana fruit ripening' LWT - Food Science and Technology. 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, 19.10.2018.

Research output: Contribution to journalArticle

TY - JOUR

T1 - A starch edible surface coating delays banana fruit ripening

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.

PY - 2018/10/19

Y1 - 2018/10/19

N2 - 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.

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.

U2 - 10.1016/j.lwt.2018.10.055

DO - 10.1016/j.lwt.2018.10.055

M3 - Article

JO - LWT - Food Science and Technology

T2 - LWT - Food Science and Technology

JF - LWT - Food Science and Technology

SN - 0023-6438

ER -

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. 2018 Oct 19. https://doi.org/10.1016/j.lwt.2018.10.055