Abstract
Banana, the cheapest energy boosting fruit, is globally consumed for its abundance in carbohydrates, fibre, minerals, particularly potassium, vitamins and phenolic compounds. Bananas are most frequently stored and traded in ambient conditions in many tropical developing countries. However, this leads to high perishability with low shelf life. Therefore, in the present experiment, Melatonin, a natural substance found to delay ripening and fruit senescence, has been used along with Chitosan, a biodegradable biopolymer, found to maintain postharvest quality, inhibit microbial growth and extend shelf life; in sole and in combination for evaluating response on quality and storability of banana cv. Vaibalhla (Tall Cavendish; AAA) at ambient condition (Temperature: 26±30C; Relative Humidity: 75±6%) in the Postharvest Research Laboratory, Department of Horticulture, Aromatic and Medicinal Plants, Mizoram University, Aizawl-796004, India during April-May, 2022. The nine postharvest treatments, viz., T1: Melatonin (MLT) 200 µM, T2: MLT 500 µM, T3: Chitosan (CH) 1%, T4: CH 1.5%, T5: MLT 200 µM + CH 1%, T6: MLT 500 µM + CH 1%, T7: MLT 200 µM + CH 1.5%, T8: MLT 500 µM + CH 1.5% and T9: Control (water dipped) were used in the present study with five replications following a complete randomised design. Results manifested that the MLT+CH combined application in mature green banana had maintained better fruit quality and shelf life during storage. Fruits treated with MLT 200 µM + CH 1% (T5) had minimum weight loss (9.87%), high fruit firmness (21.45/Ncm2), excellent skin colour (L: 87.67, a: 12.16, b: 62.97) with delayed accumulation of TSS (11.150Brix), total sugar (11.76%) and gradual breakdown of starch (2.12%) due to slow down ripening of fruits up to 12 days after storage (DAS). This combined treatment had retained high ascorbic acid (16.96 mg/100 g), phenolics (0.49 mg GAE/g), antioxidant activity (41.36% inhibition DPPH), with minimum fruit decay (8.33%) and thus recorded maximum shelf life (17.20 days) against the control (10.60 days). Therefore, MLT 200 µM + CH 1% was proved to be a favourable approach for long preserving physicochemical qualities while extending shelf life under ambient storage.
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Claims 12
Claim · model-written summary
Combined melatonin and chitosan maintained better banana fruit quality and shelf life.
- Taxon
- bananae0
- Treatment
- MLT+CH combined applicatione0
- Outcome
- fruit quality and shelf lifee0
- Direction
- bettere0
Not reportedComparator
Verbatim
e0“the MLT+CH combined application in mature green banana had maintained better fruit quality and shelf life during storage”
Claim · model-written summary
The combined coating minimized weight loss at 9.87%.
Not reportedComparator
Verbatim
e0“Fruits treated with MLT 200 µM + CH 1% (T5) had minimum weight loss (9.87%)”
t0“banana”
Claim · model-written summary
The combined coating maintained fruit firmness at 21.45/Ncm2.
Not reportedComparator
Verbatim
e0“high fruit firmness (21.45/Ncm2)”
e1“Fruits treated with MLT 200 µM + CH 1% (T5) had minimum weight loss (9.87%)”
t0“banana”
Claim · model-written summary
The combined coating yielded skin colour L 87.67.
Verbatim
e0“excellent skin colour (L: 87.67, a: 12.16, b: 62.97)”
t0“banana”
Claim · model-written summary
The combined coating delayed TSS accumulation to 11.150Brix.
Not reportedComparator
Verbatim
e0“delayed accumulation of TSS (11.150Brix)”
e1“Fruits treated with MLT 200 µM + CH 1% (T5) had minimum weight loss (9.87%)”
t0“banana”
Claim · model-written summary
The combined coating delayed total sugar accumulation to 11.76%.
Not reportedComparatorDirection
Verbatim
e0“total sugar (11.76%)”
e1“Fruits treated with MLT 200 µM + CH 1% (T5) had minimum weight loss (9.87%)”
t0“banana”
Claim · model-written summary
The combined coating gave gradual starch breakdown to 2.12%.
- Taxon
- bananat0
- Treatment
- MLT 200 µM + CH 1%e1
- Outcome
- breakdown of starche0
- Direction
- gradual breakdowne0
- Value
- 2.12%e0
Not reportedComparator
Verbatim
e0“gradual breakdown of starch (2.12%)”
e1“Fruits treated with MLT 200 µM + CH 1% (T5) had minimum weight loss (9.87%)”
t0“banana”
Claim · model-written summary
The coating retained high ascorbic acid at 16.96 mg/100 g.
- Taxon
- bananat0
- Treatment
- MLT 200 µM + CH 1%e1
- Outcome
- ascorbic acide0
- Direction
- highe0
- Value
- 16.96 mg/100 ge0
Not reportedComparator
Verbatim
e0“retained high ascorbic acid (16.96 mg/100 g)”
e1“Fruits treated with MLT 200 µM + CH 1% (T5) had minimum weight loss (9.87%)”
t0“banana”
Claim · model-written summary
The coating retained phenolics at 0.49 mg GAE/g.
Not reportedComparatorDirection
Verbatim
e0“phenolics (0.49 mg GAE/g)”
e1“Fruits treated with MLT 200 µM + CH 1% (T5) had minimum weight loss (9.87%)”
t0“banana”
Claim · model-written summary
The coating retained antioxidant activity at 41.36% inhibition DPPH.
- Taxon
- bananat0
- Treatment
- MLT 200 µM + CH 1%e1
- Outcome
- antioxidant activitye0
- Value
- 41.36% inhibition DPPHe0
Not reportedComparatorDirection
Verbatim
e0“antioxidant activity (41.36% inhibition DPPH)”
e1“Fruits treated with MLT 200 µM + CH 1% (T5) had minimum weight loss (9.87%)”
t0“banana”
Claim · model-written summary
The coating minimized fruit decay at 8.33%.
Not reportedComparator
Verbatim
e0“minimum fruit decay (8.33%)”
e1“Fruits treated with MLT 200 µM + CH 1% (T5) had minimum weight loss (9.87%)”
t0“banana”
Claim · model-written summary
The coating extended shelf life to 17.20 days versus 10.60 days for control.
Verbatim
e0“maximum shelf life (17.20 days) against the control (10.60 days)”
e1“Fruits treated with MLT 200 µM + CH 1% (T5) had minimum weight loss (9.87%)”
t0“banana”
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