Abstract
Banana is highly perishable fruit and shelf life is short, which leads resulting post-harvest loss consistently in Bangladesh. To lessen the post-harvest loss and draw out the time span of the usability of banana, green mature bananas were treated with 0.5%, 0.75%, and 1% chitosan, individually. For the subsequent treatments, bananas were stored at room temperature. The viability of the coating in extending fruit’s shelf-life was assessed by evaluated total weight loss, ash content, total soluble solids (TSS), pH, titratable acidity (TA), disease severity and shelf life during the storage period. Chitosan coating reduced respiration activity, thus delaying ripening and the rate of decay due to senescence. The chitosan-coated banana samples had a better outcome on weight loss, ash content, pH, TSS, TA and disease severity values as compared to control samples. Banana coated with 1% chitosan showed less weight reduction and lessened obscuring than different treatments and control. Disease severity was astoundingly lessened by chitosan covering application. Chitosan coating extended banana up to the shelf life of more 2 to 4 days. From this investigation, it demonstrated that 1% chitosan was more appropriate in extending the shelf-life and better quality of banana during ripening and storage at ambient temperature.
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Claims 7
Claim · model-written summary
Chitosan coating reduced banana respiration activity, delaying ripening.
- Taxon
- Bananat0
- Treatment
- Chitosan coatinge1
- Outcome
- respiration activitye1
- Direction
- reducede1
- Qualifier
- delaying ripeninge1
Not reportedComparator
Verbatim
e1“Chitosan coating reduced respiration activity, thus delaying ripening and the rate of decay due to senescence”
t0“Effect of Shrimp Chitosan Coating on Physico-chemical Properties and Shelf Life Extension of Banana”
Claim · model-written summary
Chitosan-coated bananas had better weight loss, ash content and pH than control samples.
Verbatim
e2“The chitosan-coated banana samples had a better outcome on weight loss, ash content, pH, TSS, TA and disease severity values as compared to control samples”
t0“Effect of Shrimp Chitosan Coating on Physico-chemical Properties and Shelf Life Extension of Banana”
Claim · model-written summary
Chitosan-coated bananas had better total soluble solids and titratable acidity than control samples.
Verbatim
e2“The chitosan-coated banana samples had a better outcome on weight loss, ash content, pH, TSS, TA and disease severity values as compared to control samples”
t0“Effect of Shrimp Chitosan Coating on Physico-chemical Properties and Shelf Life Extension of Banana”
Claim · model-written summary
Chitosan covering application lessened disease severity in banana.
Verbatim
e2“The chitosan-coated banana samples had a better outcome on weight loss, ash content, pH, TSS, TA and disease severity values as compared to control samples”
e3“Disease severity was astoundingly lessened by chitosan covering application”
t0“Effect of Shrimp Chitosan Coating on Physico-chemical Properties and Shelf Life Extension of Banana”
Claim · model-written summary
Banana coated with 1% chitosan showed less weight reduction than other treatments and control.
Verbatim
e4“Banana coated with 1% chitosan showed less weight reduction and lessened obscuring than different treatments and control”
t0“Effect of Shrimp Chitosan Coating on Physico-chemical Properties and Shelf Life Extension of Banana”
Claim · model-written summary
Chitosan coating extended banana shelf life by 2 to 4 days.
Not reportedComparator
Verbatim
e5“Chitosan coating extended banana up to the shelf life of more 2 to 4 days”
t0“Effect of Shrimp Chitosan Coating on Physico-chemical Properties and Shelf Life Extension of Banana”
Claim · model-written summary
1% chitosan was more appropriate than other concentrations for extending banana shelf life and quality.
Not reportedComparator
Verbatim
e6“1% chitosan was more appropriate in extending the shelf-life and better quality of banana during ripening and storage at ambient temperature”
t0“Effect of Shrimp Chitosan Coating on Physico-chemical Properties and Shelf Life Extension of Banana”
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