| dc.description.abstract | The effects of four different composite coating
formulations based on polysaccharides on maintaining
quality and an extended shelf-life of banana and mango
at 27±2 °C were investigated and compared with commercial Waxol-coated and uncoated fruits. The formulations consisted of modified starch, cellulose and chitosan, blended with a suitable lipid component and a wetting agent. Quality parameters measured included firmness, total soluble solids and titratable acidity. Physiological parameters measured were CO2 evolved and
weight loss due to respiration and transpiration. The
polysaccharide-based coatings displayed retarded colour
development, lower acidity and greater firmness values
compared to Waxol and control. CO2 evolution and loss
in weight were also reduced significantly. The data were
also subjected to PCA, to differentiate the characteristics
of the five types of films. Chitosan-based coatings were
much superior in prolonging the shelf-life and quality of
banana and mango. | en_US |
