The Combined Effect of Lemon Peel Extract and Calcium Chloride on the Physical and Biochemical Quality Parameters of the Dessert Banana ( Musa acuminata var. Dwarf Cavendish) Fruit

Eric-Ivan Ngoko Tchamba (), Thorsten Tybussek, Peter Muranyi, Victor Francois Nguetsop, Jean Aghofack-Nguemezi and Wilfried Schwab
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Eric-Ivan Ngoko Tchamba: Biotechnology of Natural Products, Center of Life and Food Science Weihenstephan, Technische Universität München, Liesel-Beckmann Straße 1, 85354 Freising, Germany
Thorsten Tybussek: Retention of Food Quality Department, Fraunhofer Institute for Process Engineering and Packaging IVV, Giggenhauser Straße 35, 85354 Freising, Germany
Peter Muranyi: Retention of Food Quality Department, Fraunhofer Institute for Process Engineering and Packaging IVV, Giggenhauser Straße 35, 85354 Freising, Germany
Victor Francois Nguetsop: Research Unit of Applied Botany, Department of Plant Biology, Faculty of Science, University of Dschang, Dschang P.O. Box 67, Cameroon
Jean Aghofack-Nguemezi: Research Unit of Applied Botany, Department of Plant Biology, Faculty of Science, University of Dschang, Dschang P.O. Box 67, Cameroon
Wilfried Schwab: Biotechnology of Natural Products, Center of Life and Food Science Weihenstephan, Technische Universität München, Liesel-Beckmann Straße 1, 85354 Freising, Germany

Agriculture, 2024, vol. 14, issue 2, 1-19

Abstract: The dessert banana is a popular fruit worldwide, but its ripening process is greatly accelerated by high temperatures, which eventually leads to an unpleasant taste and the appearance of spots on the skin of the fruits. To slow down the ripening of bananas, expensive strategies are used, which are usually not practical for conventional farmers in less developed countries. In this study, we try to find a less costly alternative. Therefore, the effects of coatings of lemon peel extract (2.5%, 5%, and 10%), calcium chloride (4%), and glycerol (2%) on the shelf life and postharvest quality of the banana fruit (Cavendish) stored at 19–22 °C and 40–60% relative humidity were investigated. Treatment with a mixture of 2.5% lemon peel extract and 2% glycerol resulted in an extension of the shelf life of the dessert banana by up to 6 days and no detectable fungal infestation. The coating solution is an effective alternative to extend the shelf life and reduce quality losses in bananas.

Keywords: banana; edible coating; lemon peel extract; physical and biochemical properties; fruit ripening; shelf-life (search for similar items in EconPapers)
JEL-codes: Q1 Q10 Q11 Q12 Q13 Q14 Q15 Q16 Q17 Q18 (search for similar items in EconPapers)
Date: 2024
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