Physicochemical quality retention of ‘Sucrier’ bananas (Musa acuminata AA group cv. ‘Kluai Khai’) by jicama starch-based postharvest treatment
The objective of this research was to develop a new type of edible coating using jicama starch (JS) in order to control the postharvest deterioration of ‘Sucrier’ bananas (Musa acuminata AA group cv. ‘Kluai Khai’) during the ripening process in ambient condition (25 ± 1 °C, 85-90 % RH). The prelimin...
Saved in:
| Main Authors: | , , , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
Elsevier
2024-12-01
|
| Series: | Journal of Agriculture and Food Research |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S2666154324005155 |
| Tags: |
Add Tag
No Tags, Be the first to tag this record!
|
| _version_ | 1850256220214001664 |
|---|---|
| author | Chairat Techavuthiporn Wasetthee Sittiprasert Hataitip Nimitkeatkai Pannipa Youryon Suriyan Supapvanich |
| author_facet | Chairat Techavuthiporn Wasetthee Sittiprasert Hataitip Nimitkeatkai Pannipa Youryon Suriyan Supapvanich |
| author_sort | Chairat Techavuthiporn |
| collection | DOAJ |
| description | The objective of this research was to develop a new type of edible coating using jicama starch (JS) in order to control the postharvest deterioration of ‘Sucrier’ bananas (Musa acuminata AA group cv. ‘Kluai Khai’) during the ripening process in ambient condition (25 ± 1 °C, 85-90 % RH). The preliminary experiment was carried out to investigate the impact of JS concentration (0, 2.5, 5.0, and 7.5 % w/v) on the postharvest quality of bananas. The application of JS demonstrated a delay in banana ripening, including color development, weight loss, and fruit firmness. Within the JS-treated banana groups, 5.0 % treated bananas displayed higher firmness compared to the other groups. Therefore, a validation experiment was conducted to verify the subsequent physicochemical alterations in bananas after subjecting bananas to 5.0 % JS coating in comparison to non-treated bananas during storage at ambient condition. The JS treatment maintained the color and visual appearance by minimizing the formation of malondialdehyde content and electrical conductivity during storage. Furthermore, it resulted in a delay in the increases in total soluble solid, titratable acidity, BrimA, and total carotenoid concentrations in the pulp. Nevertheless, the ascorbic acid and phenolic contents and 2,2-diphenyl-2-picrylhydrazyl scavenging activity of the control samples were likely to be higher than those of the treated bananas, whereas the ferric reducing antioxidant potential of both control and treated bananas showed a comparable trend throughout storage. The outcomes demonstrate that the utilization of JS is an effective approach for improving the overall storage capacity of ‘Sucrier’ bananas. |
| format | Article |
| id | doaj-art-acba8ececc6d4f7cbb347cb66ec63c6a |
| institution | OA Journals |
| issn | 2666-1543 |
| language | English |
| publishDate | 2024-12-01 |
| publisher | Elsevier |
| record_format | Article |
| series | Journal of Agriculture and Food Research |
| spelling | doaj-art-acba8ececc6d4f7cbb347cb66ec63c6a2025-08-20T01:56:41ZengElsevierJournal of Agriculture and Food Research2666-15432024-12-011810147810.1016/j.jafr.2024.101478Physicochemical quality retention of ‘Sucrier’ bananas (Musa acuminata AA group cv. ‘Kluai Khai’) by jicama starch-based postharvest treatmentChairat Techavuthiporn0Wasetthee Sittiprasert1Hataitip Nimitkeatkai2Pannipa Youryon3Suriyan Supapvanich4Department of Agricultural Education, School of Industrial Education and Technology, King Mongkut's Institute of Technology Ladkrabang, Bangkok, 10520, Thailand; Corresponding author.Innovative Tropical Agricultural Program, International Office of Industrial Education and Technology, School of Industrial Education and Technology, King Mongkut's Institute of Technology Ladkrabang, Bangkok, ThailandSchool of Agriculture and Natural Resources, University of Phayao, Muang, Phayao, 56000, ThailandDepartment of Agricultural Technology, Prince of Chumphon Campus, King Mongkut's Institute of Technology Ladkrabang, Pathio District, Chumphon Province, ThailandDepartment of Agricultural Education, School of Industrial Education and Technology, King Mongkut's Institute of Technology Ladkrabang, Bangkok, 10520, Thailand; Corresponding author.The objective of this research was to develop a new type of edible coating using jicama starch (JS) in order to control the postharvest deterioration of ‘Sucrier’ bananas (Musa acuminata AA group cv. ‘Kluai Khai’) during the ripening process in ambient condition (25 ± 1 °C, 85-90 % RH). The preliminary experiment was carried out to investigate the impact of JS concentration (0, 2.5, 5.0, and 7.5 % w/v) on the postharvest quality of bananas. The application of JS demonstrated a delay in banana ripening, including color development, weight loss, and fruit firmness. Within the JS-treated banana groups, 5.0 % treated bananas displayed higher firmness compared to the other groups. Therefore, a validation experiment was conducted to verify the subsequent physicochemical alterations in bananas after subjecting bananas to 5.0 % JS coating in comparison to non-treated bananas during storage at ambient condition. The JS treatment maintained the color and visual appearance by minimizing the formation of malondialdehyde content and electrical conductivity during storage. Furthermore, it resulted in a delay in the increases in total soluble solid, titratable acidity, BrimA, and total carotenoid concentrations in the pulp. Nevertheless, the ascorbic acid and phenolic contents and 2,2-diphenyl-2-picrylhydrazyl scavenging activity of the control samples were likely to be higher than those of the treated bananas, whereas the ferric reducing antioxidant potential of both control and treated bananas showed a comparable trend throughout storage. The outcomes demonstrate that the utilization of JS is an effective approach for improving the overall storage capacity of ‘Sucrier’ bananas.http://www.sciencedirect.com/science/article/pii/S2666154324005155Edible coatingJicama starchBananaQuality attributesPostharvest losses |
| spellingShingle | Chairat Techavuthiporn Wasetthee Sittiprasert Hataitip Nimitkeatkai Pannipa Youryon Suriyan Supapvanich Physicochemical quality retention of ‘Sucrier’ bananas (Musa acuminata AA group cv. ‘Kluai Khai’) by jicama starch-based postharvest treatment Journal of Agriculture and Food Research Edible coating Jicama starch Banana Quality attributes Postharvest losses |
| title | Physicochemical quality retention of ‘Sucrier’ bananas (Musa acuminata AA group cv. ‘Kluai Khai’) by jicama starch-based postharvest treatment |
| title_full | Physicochemical quality retention of ‘Sucrier’ bananas (Musa acuminata AA group cv. ‘Kluai Khai’) by jicama starch-based postharvest treatment |
| title_fullStr | Physicochemical quality retention of ‘Sucrier’ bananas (Musa acuminata AA group cv. ‘Kluai Khai’) by jicama starch-based postharvest treatment |
| title_full_unstemmed | Physicochemical quality retention of ‘Sucrier’ bananas (Musa acuminata AA group cv. ‘Kluai Khai’) by jicama starch-based postharvest treatment |
| title_short | Physicochemical quality retention of ‘Sucrier’ bananas (Musa acuminata AA group cv. ‘Kluai Khai’) by jicama starch-based postharvest treatment |
| title_sort | physicochemical quality retention of sucrier bananas musa acuminata aa group cv kluai khai by jicama starch based postharvest treatment |
| topic | Edible coating Jicama starch Banana Quality attributes Postharvest losses |
| url | http://www.sciencedirect.com/science/article/pii/S2666154324005155 |
| work_keys_str_mv | AT chairattechavuthiporn physicochemicalqualityretentionofsucrierbananasmusaacuminataaagroupcvkluaikhaibyjicamastarchbasedpostharvesttreatment AT wasettheesittiprasert physicochemicalqualityretentionofsucrierbananasmusaacuminataaagroupcvkluaikhaibyjicamastarchbasedpostharvesttreatment AT hataitipnimitkeatkai physicochemicalqualityretentionofsucrierbananasmusaacuminataaagroupcvkluaikhaibyjicamastarchbasedpostharvesttreatment AT pannipayouryon physicochemicalqualityretentionofsucrierbananasmusaacuminataaagroupcvkluaikhaibyjicamastarchbasedpostharvesttreatment AT suriyansupapvanich physicochemicalqualityretentionofsucrierbananasmusaacuminataaagroupcvkluaikhaibyjicamastarchbasedpostharvesttreatment |