Chitosan Nanoparticle-Based Coating as Post-harvest Technology in Banana

Losses during post-harvest management is a common problem faced in the agricultural sector. To prolong the preservation time perishable fruits, such as banana, an edible coating is one alternative method for fruit preservation method. Aims of this research are to utilise chitosan nanoparticle as a good coat and to observe its effect on Cavendish bananas (Musa acuminata AAA group) ripening process. In this study, we synthesised and characterised chitosan nanoparticle, as well as observed chitosan nanoparticle coating effect on fruit ripening process. We showed the ionic gelation method could be used to produce chitosan nanoparticles with an average diameter of 102.4 - 370 nm and the polydispersity index of 0.251 - 0.303. Fourier Transform Infrared Spectroscopy (FTIR) analysis showed a new peak which indicated an interaction of amide groups in chitosan and tripolyphosphate groups in NaTPP. A Scanning Electron Microscope (SEM) showed a smoother skin contour on coated banana compared to control (non-coated). Observations of physical characteristics of bananas ripening showed that fruits coated with chitosan nanoparticles 0.2% has a slower skin discolouration by 2-3 days compared to control treatment.