Abstract
Banana is a very perishable climacteric fruit with consequence of large postharvest losses. The objective of the present study was to improve the postharvest shelf life of bananas. Fruits from the Melong locality were treated with coating solutions formulated with a mixture of Aloe vera, starch, and Arabic gum at different concentrations. These concentrations were obtained using the response surface methodology in order to establish the relationship between independent variables (ripening parameters) and dependent variable (Aloe vera, starch and Arabic gum), which led to the generation of experimental design as well as the prediction of result model. The effects of the coating solutions were evaluated on firmness, percentage of ripening, weight loss, chlorophyll a, chlorophyll b, and total soluble solid contents. The results showed that the combination of Aloe vera, starch, and Arabic gum extended the shelf life of banana by slowing down the chlorophyll degradation, the loss of firmness, the weight loss, and the synthesis of total soluble solids. The coefficients of determination (R2) of the responses were all above 80% indicating that the experimental data fit well with the predicted responses. The interactions that influenced most of the responses were those between Aloe vera-starch and Aloe vera-Arabic gum. The optimum concentrations obtained for the mixture of the final solution were 286.799 ml.l-1 ( <a:math xmlns:a="http://www.w3.org/1998/Math/MathML" id="M1"> <a:mi>v</a:mi> <a:mo>/</a:mo> <a:mi>v</a:mi> </a:math> ), 102.589 g.l-1 ( <c:math xmlns:c="http://www.w3.org/1998/Math/MathML" id="M2"> <c:mi>m</c:mi> <c:mo>/</c:mo> <c:mi>v</c:mi> </c:math> ), and 1.0888% ( <e:math xmlns:e="http://www.w3.org/1998/Math/MathML" id="M3"> <e:mi>m</e:mi> <e:mo>/</e:mo> <e:mi>v</e:mi> </e:math> ) for Aloe vera, starch, and Arabic gum, respectively.
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Claims 8
Claim · model-written summary
The coating extended banana shelf life.
- Taxon
- bananae0
- Treatment
- combination of Aloe vera, starch, and Arabic gume0
- Outcome
- shelf life of bananae0
- Direction
- extendede0
- Setting
- Melong localitye1
Not reportedComparator
Verbatim
e0“the combination of Aloe vera, starch, and Arabic gum extended the shelf life of banana”
t0“Banana”
e1“Fruits from the Melong locality”
Claim · model-written summary
The coating slowed chlorophyll degradation and firmness loss.
- Taxon
- bananae0
- Treatment
- combination of Aloe vera, starch, and Arabic gume0
- Outcome
- chlorophyll degradation, the loss of firmnesse0
- Direction
- slowing downe0
Not reportedComparator
Verbatim
e0“the combination of Aloe vera, starch, and Arabic gum extended the shelf life of banana by slowing down the chlorophyll degradation, the loss of firmness, the weight loss, and the synthesis of total soluble solids.”
Claim · model-written summary
The coating slowed weight loss and synthesis of soluble solids.
- Taxon
- bananae0
- Treatment
- combination of Aloe vera, starch, and Arabic gume0
- Outcome
- weight loss, and the synthesis of total soluble solidse0
- Direction
- slowing downe0
Not reportedComparator
Verbatim
e0“the combination of Aloe vera, starch, and Arabic gum extended the shelf life of banana by slowing down the chlorophyll degradation, the loss of firmness, the weight loss, and the synthesis of total soluble solids.”
Claim · model-written summary
Response models had coefficients of determination above 80%.
Not reportedDirection
Verbatim
e0“The coefficients of determination (R2) of the responses were all above 80% indicating that the experimental data fit well with the predicted responses.”
t0“Banana”
Claim · model-written summary
Aloe vera-starch and Aloe vera-Arabic gum interactions influenced most responses.
Not reportedDirection
Verbatim
e0“The interactions that influenced most of the responses were those between Aloe vera-starch and Aloe vera-Arabic gum.”
t0“Banana”
Claim · model-written summary
The optimum Aloe vera concentration was 286.799 ml.l-1.
Verbatim
e0“The optimum concentrations obtained for the mixture of the final solution were 286.799 ml.l-1”
t0“Aloe vera, Starch, and Arabic Gum Improved the Conservation of Banana”
Claim · model-written summary
The optimum starch concentration was 102.589 g.l-1.
Verbatim
e0“102.589 g.l-1”
t0“Starch, and Arabic Gum Improved the Conservation of Banana”
Claim · model-written summary
The optimum Arabic gum concentration was 1.0888%.
Verbatim
e0“1.0888%”
t0“Arabic Gum Improved the Conservation of Banana”
The same questions in other papers
Aloe vera · quality: postharvest · MusaResults agree
1 paper in the same direction as this paper
- positive
Aloe vera · quality: sugar starch · MusaResults agree
1 paper in the same direction as this paper
- positive
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.