Abstract
1. The synergistic effect of superhydrophobic coating and preservation coating 2. A coating with excellent banana preservation performance prepared by a simple two-step method 3. Expanding the application scope of Moso bamboo materials in the field of fruit preservation Inappropriate storage methods can shorten the shelf life of fruits, leading to fruit waste. Ethylene is an important factor affecting the shelf life of fruits. In this study, a coating with a good ethylene removal performance was prepared using a simple two-step method on Moso bamboo. The ethylene removal mechanism of the coating was evaluated using scanning electron microscopy (SEM), energy dispersive spectroscopy (EDS), Fourier transform infrared (FTIR) spectra and water contact angle (WCA) analysis. The banana preservation performance of the coating was analyzed by observing the appearance, quality, sugar content, and hardness of the bananas. This preparation method is simple, cost-effective, and convenient for large-scale production and applications. The results showed that the coating significantly extended the shelf life of bananas and reduced their visible browning. This coating reduces the loss of banana quality and minimizes the increase in sugar content and decrease in hardness during banana decay. The combination of superhydrophobicity and the preservation coating further enhanced the preservation of bananas.
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Claims 6
Claim · model-written summary
The coating significantly extended banana shelf life.
Not reportedComparator
Verbatim
e0“the coating significantly extended the shelf life of bananas”
Claim · model-written summary
The coating reduced visible banana browning.
Not reportedComparator
Verbatim
e0“the coating significantly extended the shelf life of bananas and reduced their visible browning”
Claim · model-written summary
The coating reduced loss of banana quality during decay.
Not reportedComparator
Verbatim
e0“This coating reduces the loss of banana quality”
Claim · model-written summary
The coating minimized the increase in banana sugar content during decay.
Not reportedComparator
Verbatim
e0“minimizes the increase in sugar content and decrease in hardness during banana decay”
e1“This coating reduces the loss of banana quality and minimizes the increase in sugar content and decrease in hardness during banana decay.”
Claim · model-written summary
The coating minimized the decrease in banana hardness during decay.
Not reportedComparator
Verbatim
e0“This coating reduces the loss of banana quality and minimizes the increase in sugar content and decrease in hardness during banana decay.”
Claim · model-written summary
Combining superhydrophobicity with the preservation coating further enhanced banana preservation.
- Taxon
- bananase0
- Treatment
- The combination of superhydrophobicity and the preservation coatinge0
- Outcome
- preservation of bananase0
- Direction
- further enhancede0
Not reportedComparator
Verbatim
e0“The combination of superhydrophobicity and the preservation coating further enhanced the preservation of bananas.”
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