Effect of various molecular weights of chitosan coating on the ripening of Cavendish banana
S. Setha; S. Kanlayanarat and H. Gemma
Proceedings of the APEC symposium on postharvest handling systems Bangkok, Thailand September 1-3, 2003. p. 395
2003
บทคัดย่อ
Effect of various molecular weights of chitosan coating on the ripening of Cavendish banana
The effect of various molecular weights of chitosan coating on the ripening of Cavendish banana (Musa AAA) during storage at 13°C, 85-90% RH were studied. The results showed that chitosan of high molecular weight (HMW) could delay the ripening of banana to 25 days while the medium (MMW) and low molecular weight (LMW) could delay the ripening of banana until 20 and 17.5 days respectively. Moreover, HMW chitosan coating effectively reduced weight loss, degreening and changing of pulp texture. Comparing with un-coated banana, the treatments with chitosan could delay climacteric peak of respiration, the production of ethylene, starch degradation and sugar accumulation. The longest storage period of banana was 30 days, which found in banana that coated with HMW and MMW chitosan.