Postharvest Preservation of Banana Fruits Using Pectin – Chitosan and Pectin – Alginate Coatings

- In this article, the pectin-alginate (P/AG) and pectin – chitosan (P/CS) films are prepared. The thickness, water solubility, the mechanical properties, water vapour permeability, water vapor transmission rate, oxygen permeability and antimicrobial activity of these films are investigated. Effect of P/CS and P/AG coatings on postharvest preservation of banana fruits are studied. The results indicate that these coatings show lower weight loss, lower decay but retain higher firmness and vitamin C content compared to control ones. Especially, the count of bacteria, molds and yeasts in the banana fruits with P/CS coatings reaches 106 CFU/g by the end of storage time of 18 days, lower than that of the control and P/AG coatings. Therefore, P/CS coatings can be applied to banana fruit preservation to extend the shelf life and protect the quality of banana fruits