Abstract
This study was executed to investigate the potential of agar-agar, a nontoxic and non-degradable gelling agent, as a promising coating agent to improve and protect banana fruit against fungal postharvest diseases i.e., crown, finger, neck and flower end rots which are caused by fungal isolates of Colletotrichum musae and Fusarium moniliforme. Coated-ba-nana fruit samples with different concentrations of agar-agar suspension particularly at 2.0 g · l−1 exhibited a significant reduction in incidence and severity of postharvest diseases compared to untreated fruit. Banana fruits dipped in agar suspension at 2.0 g · l−1 for 5, 10 and 15 min showed significant reduction in disease incidence and severity. Moreover, application of agar suspension as a coating agent at 2.0 g · l−1 significantly decreased weight loss (%), firmness loss (%), and soluble solid concentration of banana fruit for 15 days at 25 ± 2°C. Scanning electron microscopy observation confirmed that the fruit coated with agar colloid at 2.0 g · l−1 had significantly fewer cracks and showed smoother surfaces than untreated fruit. This explains the quality improvement in agar-coated fruit compared to uncoated fruit. Overall, agar colloid, a safe coating agent, could be used to protect banana fruit against postharvest rot diseases and extend fruit storage life during ripening and storage.
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Claims 8
Claim · model-written summary
Agar coating at 2.0 g · l−1 reduced postharvest disease incidence in banana fruit compared with untreated fruit.
Verbatim
e0“Coated-ba-nana fruit samples with different concentrations of agar-agar suspension particularly at 2.0 g · l−1 exhibited a significant reduction in incidence and severity of postharvest diseases compared to untreated fruit.”
t0“banana fruit”
Claim · model-written summary
Agar coating at 2.0 g · l−1 reduced postharvest disease severity in banana fruit compared with untreated fruit.
Verbatim
e0“Coated-ba-nana fruit samples with different concentrations of agar-agar suspension particularly at 2.0 g · l−1 exhibited a significant reduction in incidence and severity of postharvest diseases compared to untreated fruit.”
t0“banana fruit”
Claim · model-written summary
Dipping banana fruit in agar for 5, 10, or 15 minutes reduced disease incidence and severity.
- Taxon
- Bananae0
- Treatment
- agar suspension at 2.0 g · l−1 for 5, 10 and 15 mine0
- Outcome
- disease incidence and severitye0
- Direction
- reductione0
Not reportedComparator
Verbatim
e0“Banana fruits dipped in agar suspension at 2.0 g · l−1 for 5, 10 and 15 min showed significant reduction in disease incidence and severity.”
Claim · model-written summary
Agar coating reduced banana fruit weight loss during storage.
- Taxon
- bananae0
- Treatment
- agar suspension as a coating agent at 2.0 g · l−1e0
- Outcome
- weight loss (%)e0
- Direction
- decreasede0
- Qualifier
- for 15 days at 25 ± 2°Ce0
Not reportedComparator
Verbatim
e0“application of agar suspension as a coating agent at 2.0 g · l−1 significantly decreased weight loss (%), firmness loss (%), and soluble solid concentration of banana fruit for 15 days at 25 ± 2°C”
Claim · model-written summary
Agar coating reduced banana fruit firmness loss during storage.
- Taxon
- bananae0
- Treatment
- agar suspension as a coating agent at 2.0 g · l−1e0
- Outcome
- firmness loss (%)e0
- Direction
- decreasede0
- Qualifier
- for 15 days at 25 ± 2°Ce0
Not reportedComparator
Verbatim
e0“application of agar suspension as a coating agent at 2.0 g · l−1 significantly decreased weight loss (%), firmness loss (%), and soluble solid concentration of banana fruit for 15 days at 25 ± 2°C”
Claim · model-written summary
Agar coating decreased banana fruit soluble solid concentration during storage.
- Taxon
- bananae0
- Treatment
- agar suspension as a coating agent at 2.0 g · l−1e0
- Outcome
- soluble solid concentration of banana fruite0
- Direction
- decreasede0
- Qualifier
- for 15 days at 25 ± 2°Ce0
Not reportedComparator
Verbatim
e0“application of agar suspension as a coating agent at 2.0 g · l−1 significantly decreased weight loss (%), firmness loss (%), and soluble solid concentration of banana fruit for 15 days at 25 ± 2°C”
Claim · model-written summary
Agar coated banana fruit had fewer cracks and smoother surfaces than untreated fruit.
Verbatim
e0“fruit coated with agar colloid at 2.0 g · l−1 had significantly fewer cracks and showed smoother surfaces than untreated fruit”
t0“banana fruit”
Claim · model-written summary
The authors propose agar colloid to protect banana fruit from postharvest rot and extend storage life.
Verbatim
e0“agar colloid, a safe coating agent, could be used to protect banana fruit against postharvest rot diseases and extend fruit storage life during ripening and storage.”
The same questions in other papers
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See all 82 papers →Claims are grouped by organism, treatment and what was measured or targeted. A paper counts as positive when any of its claims in the group is positive.