Sustainable shelf-life extension of Musa acuminata using starch-based coatings infused with pomelo peel essential oil
2025
Sumia Rahman Sweet | B. M. Khaled | Md Abdullah Al Naeem | Md. Suman Rana | Adda Ann Sina | Asif Shahriar | Tamanna Naznin Shetu | Md. Momin Khan | Md. Entaduzzaman Jony | Mushfikur Rahman | Md. Mozaffor Hossain | Mahamudul Hasan
An edible coating made from corn starch and pomelo peel essential oil was developed to modulate the postharvest physiological processes of Musa acuminata, extending its ripening period. The efficacy of the coating was evaluated based on alterations in the physicochemical characteristics of bananas, including weight loss, visual color, firmness, titratable acidity, total soluble solids, ascorbic acid, pH, and total plate count. The findings indicated that the coating effectively lowered the weight loss (15.65%) and microbial load (10% spoilage) for T-III (5 % essential oil), the most effective treatment. The expected lifespan of coated fruit was prolonged by 12 days in comparison to the untreated control, which ripened in seven days and became unmarketable after Day 6. The physicochemical properties of bananas held at refrigerated temperatures were superior to those stored at room temperature. This study illustrated the efficacy of a starch-based edible covering infused with pomelo peel essential oil formulation in enhancing the preservation capacity of banana fruit under ambient and refrigerated conditions, offering a promising solution for tropical fruit preservation.
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