Efficacy of 24‐epibrassinolide–chitosan composite coating on the quality of ‘Williams’ bananas during ripening

Abstract

AbstractBackgroundBanana fruit undergo rapid metabolic changes following the induction of ripening. They result in excessive softening, chlorophyll degradation, browning, and senescence during postharvest life. As part of a continuous effort to extend fruit shelf life and maintain the best possible quality, this study examined the effect of a 24‐epibrassinolide (EBR) and chitosan (CT) composite coating on ‘Williams’ bananas ripening in ambient conditions. Fruit were soaked in 20 μM EBR, 10 g L−1 CT (w/v), and 20 μM EBR + 10 g L−1 CT solutions for 15 min and were kept at 23 ± 1 °C and 85–90% (RH) for 9 days.ResultsThe combined treatment (20 μM EBR + 10 g L−1 CT) clearly delayed fruit ripening; bananas treated with this showed less peel yellowing, weight loss, and total soluble solids, and greater firmness, titratable acidity, membrane stability index, and ascorbic acid content than the untreated control. After the treatment, the fruit also presented higher radical scavenging capacity, and higher total phenol and flavonoid content. The activity of polyphenoloxidase and hydrolytic enzymes was lower, and that of peroxidase was higher in both the peel and pulp of all the treated fruit than in the control.ConclusionThe combined treatment (20 μM EBR + 10 g L−1 CT) is suggested as an effective composite edible coat to retain the quality of ‘Williams’ bananas during ripening. © 2023 Society of Chemical Industry.