M. Novita, N.E. Husna, D. Alfiana
The coating is a method of giving a thin layer on the surface of the fruit to inhibit the release of gas, water vapor, and direct contact with oxygen. Coatings can create modified atmospheric conditions that slow fruit ripening, browning and prevent water loss, which in turn delays spoilage. The purpose of this study was to quantify the effect of the type of coating material (chitosan and beeswax) and the maturity stages of bananas (full green skin, 25% yellow skin, and 50% yellow skin) on changes in the quality of barangan bananas during storage. Coating significantly affected weight loss, soluble solids concentration (SSC), titratable acidity (TA), and firmness. Bananas with chitosan coating had higher SSC and titratable acidity than bananas with beeswax coating, but had lower weight loss. The maturity stages of bananas had a significant effect on weight loss, total dissolved solids, total acid, and firmness, which also affected the storage time of barangan bananas. Bananas with a yellow maturity level of 50% had higher weight loss and total dissolved solids than bananas with full green maturity and 25% yellow maturity. The barangan bananas with full green maturity had a shelf life of up to 12 days, bananas with 25 % yellow skin had a shelf life of up to 8 days, and bananas with 50% yellow skin had a shelf life of 4 days at room temperature. © Published under licence by IOP Publishing Ltd.
Department of Agricultural Product Technology, Universitas Syiah Kuala, Jalan Tgk. Hasan Krueng Kalee 3, Darussalam, Banda Aceh, 23111, Indonesia
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