Journal
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE
Volume 57, Issue 11, Pages 4236-4246Publisher
SPRINGER INDIA
DOI: 10.1007/s13197-020-04462-x
Keywords
Coating; Prosopis farcta extract; Banana; Farsi gum; Kurdi gum
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This study evaluated the effects of Kurdi gum (KG) and Farsi gum (FG) based coatings with and without ethanolic Prosopis farcta extract (PFE; 0, 0.25 and 0.5%) on microbial, physicochemical, and sensory properties as well as respiration and ethylene production rates of banana fruits during storage (13 degrees C, 80% relative humidity (RH)) for 21 days and afterward 7 days at simulated market conditions (25 degrees C, 60% RH). The treatment of fruits with KG + PFE 0.5% resulted in the best bacterial, chemical, and sensory properties at the end of the storage period. It can be concluded that the application of KG and FG coatings enriched with PFE can be applied to increase the commercialization of bananas during prolonged storage.
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