Abstract
Banana fruit undergoes rapid metabolic changes following ripening that limit shelf life and marketability. The response of pre-climacteric ‘Williams’ bananas to exogenous 1% procyanindin (PN) and 1% chitosan (CT) either alone or in combination treatments during ripening at ambient conditions was evaluated. PN and CT treatments retained quality and delayed senescence as shown by greener peel, higher firmness and titratable acidity (TA), but lower total soluble solids (TSS) and TSS/TA ratio, weight loss, browning and electrolyte leakage than the control. Total phenol (TPC) and flavonoid contents (TFC) in both peel and pulp increased up to 6 days, then decreased and was higher in treated fruit than the control. Vitamin C content in fruit pulp decreased up to 3 days, then increased and was higher in treated fruit than the control. Radical scavenging capacity (RSC) of peel and pulp increased up to day 6, then decreased and was higher in treated fruit than the control. The treated fruit exhibited lower polyphenoloxidase (PPO), and hydrolytic enzymes but higher peroxidase (POD) activities in both peel and pulp than control. The combined treatment of PN and CT could be used to extend the shelf life of ‘Williams’ bananas for up to four more days.
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Claims 9
Claim · model-written summary
PN and CT retained banana peel greenness, firmness and titratable acidity relative to control.
Verbatim
e0“PN and CT treatments retained quality and delayed senescence as shown by greener peel, higher firmness and titratable acidity (TA), but lower total soluble solids (TSS) and TSS/TA ratio, weight loss, browning and electrolyte leakage than the control.”
t0“‘Williams’ banana fruit”
Claim · model-written summary
PN and CT lowered soluble solids, TSS/TA ratio and weight loss relative to control.
Verbatim
e0“lower total soluble solids (TSS) and TSS/TA ratio, weight loss, browning and electrolyte leakage than the control”
e1“PN and CT treatments retained quality”
t0“‘Williams’ banana fruit”
Claim · model-written summary
PN and CT reduced browning and electrolyte leakage relative to control.
Verbatim
e0“lower total soluble solids (TSS) and TSS/TA ratio, weight loss, browning and electrolyte leakage than the control”
e1“PN and CT treatments retained quality”
t0“‘Williams’ banana fruit”
Claim · model-written summary
Phenol and flavonoid contents of peel and pulp peaked at six days and were higher in treated fruit.
Verbatim
e0“Total phenol (TPC) and flavonoid contents (TFC) in both peel and pulp increased up to 6 days, then decreased and was higher in treated fruit than the control.”
t0“‘Williams’ banana fruit”
Claim · model-written summary
Pulp vitamin C decreased until day three, then rose and was higher in treated fruit.
Verbatim
e0“Vitamin C content in fruit pulp decreased up to 3 days, then increased and was higher in treated fruit than the control.”
t0“‘Williams’ banana fruit”
Claim · model-written summary
Peel and pulp scavenging capacity peaked at day six and was higher with treatment.
Verbatim
e0“Radical scavenging capacity (RSC) of peel and pulp increased up to day 6, then decreased and was higher in treated fruit than the control.”
t0“‘Williams’ banana fruit”
Claim · model-written summary
Treated peel and pulp had lower polyphenoloxidase and hydrolytic enzyme activities.
Verbatim
e0“The treated fruit exhibited lower polyphenoloxidase (PPO), and hydrolytic enzymes but higher peroxidase (POD) activities in both peel and pulp than control.”
t0“‘Williams’ banana fruit”
Claim · model-written summary
Treated peel and pulp had higher peroxidase activity.
Verbatim
e0“higher peroxidase (POD) activities in both peel and pulp than control”
e1“The treated fruit exhibited”
t0“‘Williams’ banana fruit”
Claim · model-written summary
The authors recommend combined PN and CT to extend Williams banana shelf life by up to four days.
Verbatim
e0“The combined treatment of PN and CT could be used to extend the shelf life of ‘Williams’ bananas for up to four more days.”
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