Effects of combined wax, gelatin and 1-methylcyclopropene coating on the shelf life of bananas (Musa acuminate) | |
| Author | Abeysinghe, Udayanga Sampath |
| Call Number | AIT Thesis no.FB-18-13 |
| Subject(s) | Bananas--Ripening Bananas--Storage |
| Note | A thesis submitted in partial fulfillm ent of the requirements for the degree of Master of Engineering in Food Engineering and Bioprocess Technology, School of Environment, Resources and Development |
| Publisher | Asian Institute of Technology |
| Series Statement | Thesis ; no.FB-18-13 |
| Abstract | This study was conducted to extend the shelf life of banana by using a combined coat of wax and gelatin along with the usage of 1 - m ethylcyclopropene. Optimized concentrations of each condition, shellac wax concentration, gelatin concentration, 1 - m ethylcyc lopropene concentration and the temperature w ere studied to get the best conditions for combined coating . T hen it was subjected to the measurement of the kinetic of physiochemical quality parameters of banana along with shelf life increment. W eight loss, f irmness, color, titratable acidity, total soluble solids, yeast and mold, and % DPPH scavenging activity considered as physiochemical and microbial quality parameters . Quality parameters were evaluated for 30 days and the samples were taken in every five days . The o ptimum condition for single coating with wax was 49 .99% Shellac wax concentration was 3.84 g/L 1 - Methylcyclopropene (Ethyl Bloc) and 28.73 ° C . The o ptimum condition for single gelatin coating was obtained as 6.55% gelatin concentration, 3.44 g/L 1 - m ethylcyclopropene (Ethyl Bloc) and 16.38 ° C . The o ptimum condition for double layer coating with wax and gelatin was 29.44% shellac wax concentration 6.71% gelatin concentration, 3.83 g/L 1 - m ethylcyclopropene (Ethyl Bloc) and 15.00 ° C . Increase in wax concentration, gelatin concentration and 1 - MCP concentration increased the shelf life and other physio chemical parameters with the shelf life. Increase of temperature decreased the shelf life and other physio chemical parameters. Firmness increased with t he increase of wax, gelatin and 1 - MCP concentrations. Weight loss, color, total soluble solids, yeast and mold decreased with the increase of wax, gelatin and 1 - MCP concentrations. |
| Year | 2018 |
| Corresponding Series Added Entry | Asian Institute of Technology. Thesis ; no. no.FB-18-13 |
| Type | Thesis |
| School | School of Environment, Resources, and Development (SERD) |
| Department | Department of Food, Agriculture and Natural Resources (Former title: Department of Food Agriculture, and BioResources (DFAB)) |
| Academic Program/FoS | Food Engineering and Bioprocess Technology (FB) |
| Chairperson(s) | Nguyen, Loc Thai; |
| Examination Committee(s) | Anal, Anil Kumar;Datta, Avishek;Sadiq, Muhammad Bilal; |
| Scholarship Donor(s) | Asian Institute of Technology Fellowship; |
| Degree | Thesis (M. Sc.) - Asian Institute of Technology, 2018 |