Abstract
The composite effects of gum arabic (GA) (5, 10, 15, and 20%) and chitosan (CH) (1.0%) on the biochemical and physiological characteristics of banana fruits stored at 13 ± 1 °C and 80 ± 3% relative humidity (RH) for 28 days and afterward for 5 days at simulated marketing conditions (25 °C, 60% RH) were investigated. Significant (P ≤ 0.05) differences were observed for the entire GA plus CH treatments as compared to the control. However, the results showed that after 33 days of storage, the weight loss and soluble solids concentration of fruits treated with 10% GA plus 1.0% CH composite coating were 24 and 54% lower, whereas fruit firmness, total carbohydrates, and reducing sugars were 31, 59, and 40% higher than the control, respectively. Furthermore, the composite edible coating of 10% GA plus 1.0% CH delayed color development and reduced the rate of respiration and ethylene evolution during storage as compared to the control. Similarly, sensory evaluation results also proved the effectiveness of 10% GA plus 1.0% CH composite coating by maintaining the overall quality of banana fruits. Consequently, the results of scanning electron microscopy also confirmed that the fruits coated with 10% GA plus 1.0% CH composite edible coating had very fewer cracks and showed a smooth surface. These findings suggest that 10% GA plus 1.0% CH as an edible composite coating can be used commercially for extending the storage life of banana fruits for up to 33 days.
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Claims 13
Claim · model-written summary
Composite coatings significantly changed measured banana fruit characteristics versus control.
Not reportedDirection
Verbatim
e0“Significant (P ≤ 0.05) differences were observed for the entire GA plus CH treatments as compared to the control”
t0“Banana Fruits”
Claim · model-written summary
The 10% GA plus 1.0% CH coating lowered fruit weight loss by 24% versus control after 33 days.
- Taxon
- Banana Fruitst0
- Treatment
- 10% GA plus 1.0% CH composite coatinge0
- Outcome
- weight losse0
- Direction
- lowere0
- Value
- 24e0
Not reportedComparator
Verbatim
e0“after 33 days of storage, the weight loss and soluble solids concentration of fruits treated with 10% GA plus 1.0% CH composite coating were 24 and 54% lower”
t0“Banana Fruits”
Claim · model-written summary
The coating lowered soluble solids concentration by 54% versus control after 33 days.
- Taxon
- Banana Fruitst0
- Treatment
- 10% GA plus 1.0% CH composite coatinge0
- Outcome
- soluble solids concentratione0
- Direction
- lowere0
- Value
- 54%e0
Not reportedComparator
Verbatim
e0“the weight loss and soluble solids concentration of fruits treated with 10% GA plus 1.0% CH composite coating were 24 and 54% lower”
t0“Banana Fruits”
Claim · model-written summary
The coating increased fruit firmness by 31% versus control.
Verbatim
e0“fruit firmness, total carbohydrates, and reducing sugars were 31, 59, and 40% higher than the control”
t0“Banana Fruits”
e1“fruits treated with 10% GA plus 1.0% CH composite coating”
Claim · model-written summary
The coating increased total carbohydrates by 59% versus control.
Verbatim
e0“fruit firmness, total carbohydrates, and reducing sugars were 31, 59, and 40% higher than the control”
t0“Banana Fruits”
e1“fruits treated with 10% GA plus 1.0% CH composite coating”
Claim · model-written summary
The coating increased reducing sugars by 40% versus control.
Verbatim
e0“fruit firmness, total carbohydrates, and reducing sugars were 31, 59, and 40% higher than the control”
t0“Banana Fruits”
e1“fruits treated with 10% GA plus 1.0% CH composite coating”
Claim · model-written summary
The coating delayed banana color development.
Not reportedComparator
Verbatim
e0“the composite edible coating of 10% GA plus 1.0% CH delayed color development”
t0“Banana Fruits”
Claim · model-written summary
The coating reduced respiration rate.
Verbatim
e0“composite edible coating of 10% GA plus 1.0% CH delayed color development and reduced the rate of respiration and ethylene evolution during storage as compared to the control”
t0“Banana Fruits”
Claim · model-written summary
The coating reduced ethylene evolution.
Verbatim
e0“reduced the rate of respiration and ethylene evolution during storage as compared to the control”
t0“Banana Fruits”
e1“fruits treated with 10% GA plus 1.0% CH composite coating”
Claim · model-written summary
The coating maintained overall banana fruit quality in sensory evaluation.
- Taxon
- banana fruitse0
- Treatment
- 10% GA plus 1.0% CH composite coatinge0
- Outcome
- overall quality of banana fruitse0
- Direction
- maintaininge0
Not reportedComparator
Verbatim
e0“sensory evaluation results also proved the effectiveness of 10% GA plus 1.0% CH composite coating by maintaining the overall quality of banana fruits”
Claim · model-written summary
Coated banana fruits had fewer surface cracks.
- Taxon
- Banana Fruitst0
- Treatment
- 10% GA plus 1.0% CH composite edible coatinge0
- Outcome
- crackse0
- Direction
- fewere0
Not reportedComparator
Verbatim
e0“fruits coated with 10% GA plus 1.0% CH composite edible coating had very fewer cracks”
t0“Banana Fruits”
Claim · model-written summary
Coated banana fruits showed a smooth surface.
Verbatim
e0“showed a smooth surface”
t0“Banana Fruits”
Claim · model-written summary
The authors suggest using the coating commercially to extend banana storage life to 33 days.
Verbatim
e0“10% GA plus 1.0% CH as an edible composite coating can be used commercially for extending the storage life of banana fruits for up to 33 days”
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See all 8 papers →8 of 13 groups shown: named compounds and organisms first, then groups whose results differ (checked claim by claim), then those with positive and negative results, then the smaller groups.
Claims are grouped by organism, treatment and what was measured or targeted. A paper counts as positive when any of its claims in the group is positive.