Reduced browning: Enhancing the storability of banana

The novel coating was developed from soluble soybean polysaccharide (SSPS)-based coatings incorporated with carboxymethyl chitosan (CMCS) and lavender essential oil (LEO). Test results suggested that strong interactions occurred between LEO and the polysaccharides. The mechanical properties, water resistance and barrier abilities to ultraviolet light and water vapor of the SSPS-based films were improved by the incorporation of CMCS and LEO. Contact angle results showed that the SSPS/CMCS/LEO emulsion coating exhibited excellent wettability onto banana surface.

Reduced browning of postharvest banana fruits

The SSPS/CMCS/LEO coating offered excellent bacterial inhibitory effect against both Gram-positive and Gram-negative bacteria. The antioxidant results revealed that LEO can highly augment the antioxidant activity of the SSPS-based coatings. After 9 days of storage, the SSPS/CMCS/LEO coating remarkably reduced the browning of postharvest banana fruits. According to the researchers, the study indicates that the SSPS-based emulsion coatings incorporated with CMCS and LEO have substantial potential for extending the shelf life of perishable fruits like banana under ambient temperature.

The study has been published in Progress in Organic Coatings, Volume 173, December 2022.