Effect of shrimp chitosan coating on postharvest quality of banana (Musa sapientum L.) fruits.
To reduce the post-harvest loss and extension of shelf-life of banana, green mature bananas were coated with 0.5%, 0.75% and 1% chitosan, respectively. Following treatments, bananas were stored at 26±20C and 85 ± 5% RH. The effectiveness of the treatments in extending fruit’s shelf-life was evaluated by determining total weight loss, colour, total soluble solid, titratable acidity, disease incidence and disease severity during the storage period. The chitosan coating reduced respiration activity, thus delaying ripening and the progress of decay due to senescence. Chitosan coatings delayed changes in weight loss, total soluble solids, titratable acidity and external colour compared to untreated samples. Bananas coated with 1% chitosan exhibited less weight loss and reduced darkening than other treatments and control sample. Disease incidence and disease severity was remarkably reduced by chitosan coating application. Chitosan coating extended banana up to the shelf life of more 3 to 4 days. This study showed that 1% chitosan was more suitable in prolonging the shelf-life and quality of banana during ripening and storage.