Journal of Plant Biotechnology

  • 제45권1호
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  • Pages.36-44
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  • 2018
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  • 1229-2818(pISSN)
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  • 2384-1397(eISSN)
한국식물생명공학회 (The Korean Society of Plant Biotechnology)
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Effect of chitosan and chitosan-nanoparticles on post harvest quality of banana fruits

  • Lustriane, Cita (School of Life Sciences and Technology, Institut Teknologi Bandung) ;
  • Dwivany, Fenny M. (School of Life Sciences and Technology, Institut Teknologi Bandung) ;
  • Suendo, Veinardi (Chemistry Department, Faculty of Mathematics and Natural Sciences, Institut Teknologi Bandung) ;
  • Reza, Muhammad (Chemistry Department, Faculty of Mathematics and Natural Sciences, Institut Teknologi Bandung)
  • 투고 : 2018.01.22
  • 심사 : 2018.03.12
  • 발행 : 2018.03.31
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초록

In this study, we evaluated the effect of different concentrations of chitosan and chitosan nanoparticles as edible coating in extending shelf life and maintaining the quality of banana fruits (Musa acuminata AAA group). The fruit treated with 1.15% chitosan, 1.25% chitosan and chitosan nanoparticles then store at ambient temperature ($25{\pm}1^{\circ}C$). The shelf-life of banana, starch content, weight loss, pulp to peel ratio, total soluble solid, surface morpholgy of banana peel and sensory evaluation were analysed. Molecular analysis on the effect of chitosan was also conducted. Results showed that the application of chitosan nanoparticles and chitosan could extend shelf-life and maintain quality of banana fruits.

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참고문헌

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