Abstract
Sucrose fatty acid esters were used as coating materials to observe their effects on the ripening of ethylene-treated cavendish bananas. Bananas were coated with 2% sucrose fatty acid esters namely sucrose lauric, palmitic and stearic acid esters after 100 ppm ethylene application for 12 h and stored at 20°C. The sucrose fatty acid ester coating reduced the weight loss and extended the storage life of the bananas. Coated bananas reached close to the hue angle of 90 degrees later than non-coated bananas, i.e., delayed degreening. Non-coated bananas which ripened faster also lost their firmness earlier. Among the sucrose fatty acid esters, a 2% palmitic acid ester coating significantly delayed the ripening phenomenon of bananas. The reducing sugar content of 2% stearic acid ester-coated banana was 7.56 g/100 g and was found to be significantly higher than that of other treatments. Test panel members chose 2% lauric acid ester-coated bananas with respect to taste, sweetness and hardness.
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Claims 7
Claim · model-written summary
Coating reduced banana weight loss.
Verbatim
e0“The sucrose fatty acid ester coating reduced the weight loss and extended the storage life of the bananas”
e1“Non-coated bananas”
Claim · model-written summary
Coating extended banana storage life.
Verbatim
e0“The sucrose fatty acid ester coating reduced the weight loss and extended the storage life of the bananas”
e1“Non-coated bananas”
Claim · model-written summary
Coated bananas reached 90 degree hue later than non-coated fruit.
Verbatim
e0“Coated bananas reached close to the hue angle of 90 degrees later than non-coated bananas, i.e., delayed degreening”
Claim · model-written summary
Non-coated bananas lost firmness earlier.
Verbatim
e0“Non-coated bananas which ripened faster also lost their firmness earlier”
Claim · model-written summary
A 2% palmitic ester coating significantly delayed ripening.
Verbatim
e0“a 2% palmitic acid ester coating significantly delayed the ripening phenomenon of bananas”
e1“non-coated bananas”
Claim · model-written summary
A 2% stearic ester coating produced 7.56 g/100 g reducing sugar, higher than other treatments.
Verbatim
e0“The reducing sugar content of 2% stearic acid ester-coated banana was 7.56 g/100 g and was found to be significantly higher than that of other treatments”
Claim · model-written summary
Panel members chose lauric ester coated bananas for taste, sweetness and hardness.
Not reportedDirection
Verbatim
e0“Test panel members chose 2% lauric acid ester-coated bananas with respect to taste, sweetness and hardness”
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