Physicochemical quality retention of ‘Sucrier’ bananas (Musa acuminata AA group cv. ‘Kluai Khai’) by jicama starch-based postharvest treatment

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...

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Bibliographic Details
Main Authors: Chairat Techavuthiporn, Wasetthee Sittiprasert, Hataitip Nimitkeatkai, Pannipa Youryon, Suriyan Supapvanich
Format: Article
Language:English
Published: Elsevier 2024-12-01
Series:Journal of Agriculture and Food Research
Subjects:
Edible coating
Jicama starch
Banana
Quality attributes
Postharvest losses
Online Access:http://www.sciencedirect.com/science/article/pii/S2666154324005155
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