บทคัดย่องานวิจัย

หมวดหมู่ : ฐานข้อมูลงานวิจัย

The use of edible coating for delay ripening of Cavendish banana

S. Setha; A. Uthairatanakij; S. Kanlayanarat and H. Gemma

Proceedings of the APEC symposium on postharvest handling systems Bangkok, Thailand September 1-3, 2003. p. 425

2003

บทคัดย่อ

The use of edible coating for delay ripening of Cavendish banana  Coating have been applied to fresh produce to improve their appearance and to maintain qualities. Cavendish banana (Musa AAA) were coated with chitosan, sucrose fatty acid ester (S-1670), commercial wax (KF-8000 DX) or un-coated and stored at 13°C, 85-90 % RH

Edible coatings were investigated. The coating treatments reduced respiration rate and ethylene production. Moreover, coated banana delayed degreening, changing of pulp texture, weight loss, total chlorophyll content, starch degradation, sugar accumulation and shelf life by more than 30 days. There were no significant differences among three different kinds of edible coating.