Banana Starch as Edible Coating Incorporated with Chitosan for Fresh Fruit Preservation

Bioactive edible coatings on fresh fruits and vegetables have gained a high reputation and received attention from the food industry. Starch has been widely used as an edible coating for fruits and vegetables. Therefore, the objective of this study was to investigate the efficacy of edible coatings formulated from green banana starch (BS) and chitosan (Ch) in retarding senescence and prolonging the storage life of banana fruits. The physicochemical characterizations revealed that the starch had a syneresis degree of 21.65%, a swelling power of 15.89 gg−1, a solubility index of 12.4%, and a paste clarity of 13.61%. This BS at 1.0 and 1.5% was well-suited for edible coating formulation with Ch 1% and applied on banana fruits before storing at 22°C for 8 days. The coated fruits maintained their quality and shelf life compared with those of the control. Physical properties of the coated fruit with (BS 1.5% + Ch) such as weight loss and fruit pulp softening, were lower compared to (BS 1.0% + Ch) and control. The treatment also significantly affected total soluble solids (TSS), titratable acidity, Vitamin C, reducing sugar, total sugar, and ion leakage, which were reduced after the end of the storage period. Accordingly, edible starch coatings prepared from unripe banana pulp can be recommended as a potential postharvest treatment that offers a sustainable alternative to traditional plastic packaging.‎to delay postharvest senescence and maintain the quality of the banana fruits.