Physiological activity of banana coated with sago starch and cellulose nanofiber edible coating

Abstract

Combination of sago starch with cellulose nanofiber (CNF) was developed to produce edible films and coatings for agriculture product. This research aimed to evaluate the effect of CNF concentration on sago starch edible coating for controlling the postharvest physiological activity to delay the deterioration of banana at room temperature. Effectiveness of sago starch edible coating with varying concentration of CNF (1%, 3%, 5%, 7%, and 9%) was examined against water vapor permeability (WVP) of film and the changes in fruit physiochemical parameters including color change, total soluble solid, weight loss, and respiration. The results showed that edible coating based on sago starch blended with CNF effectively delayed the fruit color change and decreased the soluble solid content. In conclusion, sago starch with 9% CNF coatings was effective for extending the shelf life of the banana fruit at room temperature.