Effect of nanoclay in chitosan-based coating on ripening retardation of banana fruits

Abstract

This study aimed to assess the impact of varying nanoclay concentrations (0, 5, 10 and 15 g) in chitosan-based coatings on the retardation of ripening in banana fruits, alongside comprehensive physicochemical analyses. Throughout a 12 day storage period, all banana fruit treatments exhibited weight loss trends (p < 0.05). Notably, the chitosan coating tended to amplify weight loss compared to the non-coating treatment (control). However, observations of banana skin color indicated that nanoclay coating contributed to ripening retardation, as evidenced by significantly lower L*, a*, and b* values compared to the control. By day 12 of the storage, banana fruits coated with 15 g-nanoclay in chitosan-based solution exhibited the highest firmness (55.41 N) contrasting sharply with the control (9.81 N). Concurrently, the levels of Total Soluble Solids (TSS) and Total Acidity (TA) in banana fruits exhibited gradual increases during storage. These findings suggested that the incorporation 15 g-nanoclay in chitosan-based coating (30 g-Chitosan mixed with 25 mL-Glacial acetic acid, 1000 mL-distilled water and 5 g-Tween-80) holds a promise in effectively retard in the ripening process in banana fruits.