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Opuntia Ficus Indica Mucilage Coatings Regulate Cell Wall Softening Enzymes and Delay the Ripening of Banana Fruit Stored at Retail Conditions by Mawande Hugh Shinga; Olaniyi Amos Fawole is a Materials Science article available to read on EtoBox.

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Rapid ripening and softening due to cell wall polysaccharide degradation and disassembly pose major challenges in extending fruit storability. This study aimed to examine the efficacy of Opuntia ficus indica mucilage (OFIM) edible coating in minimizing softening in bananas under retail conditions. Mucilage was extracted from freshly harvested prickly pear cladodes and dried into a powder. Phenolic compounds in OFIM powder were quantified using liquid chromatography-mass spectrometry (LC-MS). OFIM concentrations (1, 2 and 3 % (w/v)) were prepared, and their physicochemical properties were examined. The prepared coatings were applied to harvested banana fruit by dipping and stored at room temperature for 12 days. During the experiment, several parameters were measured, including fruit weight loss, total soluble solids (TSS), titratable acidity (TA), peel color, pulp firmness, ethylene production, respiration rate, ion leakage, malondialdehyde (MDA) content, total chlorophyll and carotenoids, chlorophyll-degrading enzymes, protopectin content and water-soluble pectin (WSP) and softening-related enzymes in the peel. Results showed that mucilage treatments effectively delayed cell wall

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Author

Mawande Hugh Shinga; Olaniyi Amos Fawole

Publisher

Elsevier BV

Published

2023

Language

EN

Field

Materials Science (Physical Sciences)