Pectin/agarose-based coating functionalized with Piper betel L. extract for enhancing storability of postharvest bananas

The goal of this study is to produce an active coating on Chiquita bananas storage at 20 degrees C and 64 %RH using a combination of pectin and agarose (PeA) supplemented with Piper betel L. leaf extract (PBE) to extend their shelf life. The introduction of 30 wt% PBE into the PeA film improved the tensile strength, flexibility, UV resistance as well as antioxidant and antibacterial properties of resulting films. The coating solutions, containing PeA functionalized with PBE, were applied for prolonging the shelf life of postharvest bananas using the dipping method. Scanning electron microscope (SEM) analyses showed that PeA coating solution enriched with 30 wt% PBE (PeA-PBE-30) coating effectively sealed and uniformly dispersed on the fruit skin. Besides, PeA-PBE-30 coating can significantly reduce the respiration rate of fresh bananas during 8 d storage period. Other factors including weight loss, total soluble solids, and pH were also reduced, while the retention of titratable acid also indicated the protective efficacy of PeA-PBE-30 coating compared to uncoated fruits and other treatments. This study provides evidence that pectin/agarose-based coating enriched with PBE can enhance the storability of fresh bananas, making it a promising strategy for commercial use.

Automated summary

The goal of this study was to develop an active coating using pectin and agarose supplemented with Piper betel L. leaf extract to extend the shelf life of Chiquita bananas. The introduction of PBE into the film improved its properties and the coating effectively sealed and dispersed on the fruit skin. The PeA-PBE-30 coating reduced the respiration rate of bananas, as well as weight loss, total soluble solids, and pH, indicating its protective efficacy.