Effect of a Protein–Polysaccharide Coating on the Physicochemical Properties of Banana (Musa paradisiaca) During Storage
Source abstract
Abstract
Banana (Musa paradisiaca) is a climacteric fruit with high postharvest perishability, limiting its export potential. This study evaluated the effectiveness of a natural protein–polysaccharide edible coating—comprising whey, agar, cassava starch, and glycerol—on maintaining the physicochemical quality of green bananas during 28 days of refrigerated storage (13 °C, 95% RH). Seven formulations were tested, including an uncoated control. Physicochemical parameters such as weight loss, firmness, fruit dimensions, peel color, titratable acidity, pH, and soluble solids (°Brix) were systematically monitored. Significant differences were observed among treatments (ANOVA, p < 0.001). The most effective coating (T5), composed of 16.7% whey, 16.7% agar, 33.3% cassava starch, and 33.3% glycerol (based on 30 g/L solids), reduced weight loss by 58.8%, improved firmness retention by 48.4%, and limited sugar accumulation by 17.0% compared to the control. It also stabilized pH and acidity, preserved peel thickness and color parameters (L*, a*, b*), and delayed ripening. These findings confirm the coating’s capacity to form a cohesive semipermeable barrier that modulates moisture loss and respiration, making it a functional and sustainable alternative for extending banana shelf life in tropical supply chains.
Source: crossref · Quality: baseline
Research context
OpenAlex topics: Nanocomposite Films for Food Packaging · Proteins in Food Systems · Food composition and properties
SciVX discovery tags are terminology-based. OpenAlex topics are source-provided classifications.
Affiliations
Departamento de Ciencias de Alimentos y Biotecnología (DECAB), Escuela Politécnica Nacional (EPN), Quito 170525, Ecuador
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