Edible coating effect on physicochemical properties of banana (Musa sapientum L.) during storage

Abstract

Abstract Banana (Musa sp.) is very important fruit crops in the tropical world. It is recognized for its potential health benefits and nutritional richness. Banana fruit is semi perishable food that rot quickly. Edible coating is a very useful technique to extend the shelf life of fruit and maintain quality for processing post-harvest fruits. In this research, coating of banana fruit (Musa sapientum L.) was carried out using aloe vera gel as a base material and modified by water extract of sungkai leaves. The aim of this research is to obtain the right composition of coating material to extend the shelf life of bananas. Five formulas (F1, F2, F3, F4, and F5 of coating material were prepared and coated on the Banana fruit. The coated banana fruit was evaluated for physicochemical properties using the Standard Methods at storage times of 0, 3, 6, 9, and 12 days. Banana fruit coating with formula F3 (30% Aloe vera gel, 40% Sungkai leaf extract, 2.0% CMC and 1.0% glycerol) showed the best performance on the days 9 with the weight loss 10.28+0.05%, fruit hardness 10.3+0.05 Newton, total acid titration 0.27+0.01%, Total Soluble Solid 27.67+0.58 °Brix, total antioxidants of 18.84+0.12 mgAAE/gFW and total phenolics 33.27+0.20 mgGAE/gFW compared to other compositions. In conclusion, coating Banana fruit with this coating material can extend the shelf life from 3 to 9 days.