Effect of Natural Edible Oil Coatings and Storage Conditions on the Postharvest Quality of Bananas
Increasing the shelf-life of fruits and vegetables using edible natural substances after harvest is economically important and can be useful for human health. Postharvest techniques help maintain the quality of edible tissues resulting in extended marketing periods and reduced food waste. The edible...
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| Main Authors: | , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
MDPI AG
2025-07-01
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| Series: | AgriEngineering |
| Subjects: | |
| Online Access: | https://www.mdpi.com/2624-7402/7/7/234 |
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| Summary: | Increasing the shelf-life of fruits and vegetables using edible natural substances after harvest is economically important and can be useful for human health. Postharvest techniques help maintain the quality of edible tissues resulting in extended marketing periods and reduced food waste. The edible coating on perishable commodities is a common technique used by the food industry during the postharvest supply chain. The objective of this research was to study the effect of edible oil to minimize the loss of postharvest physio-chemical and nutritional attributes of bananas. The study selected two banana cultivars (<i>Musa</i>, ‘Cavendish’ and ‘Milk’) to conduct this experiment, and two edible oils (olive oil (<i>Olea europaea</i>) and moringa oil (<i>Moringa peregrina</i>)) were applied as an edible coating under two different storage conditions (15 and 25 °C). The fruit’s physio-chemical properties including weight loss, firmness, color, total soluble solids (TSS), pH, titratable acidity (TA), TSS: TA ratio, and mineral content were assessed. The experiment lasted for 12 days. The physicochemical properties of the banana coated with olive and moringa oils were more controlled than the non-coated (control) banana under both storage temperatures (15 °C and 25 °C). Coated bananas with olive and moringa oils stored at 15 °C resulted in further inhibition in the ripening process. There was a decrease in weight loss, retained color, and firmness, and the changes in chemical parameters were slower in banana fruits during storage in the olive and moringa oil-coated bananas. Minerals were highly retained in coated Cavendish bananas. Overall, the coated samples visually maintained acceptable quality until the final day of storage. Our results indicated that olive and moringa oils in this study have the potential to extend the shelf-life and improve the physico-chemical quality of banana fruits. |
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| ISSN: | 2624-7402 |