S23 - Session O2 - Effect of selected edible plant extract-based coatings on the shelf life of cavendish bananas

Authors: Temitayo Odetayo *, Lucky Sithole, Sabelo Shezi, Samson Tesfay, Nomali Z. Ngobese

The primary purpose of postharvest management is to lengthen the shelf life of fruits while retaining their quality. The use of an edible coating to extend the shelf life of fruits is a technique that can be applied. This study evaluated the effect of edible coatings of moringa and aloe vera extracts on the total soluble solids (TSS), weight loss, firmness, total phenolics, mineral content and shelf life. The bananas were immersed in a coating solution containing Aloe vera 50% (AV) and Moringa oleifera 10% (MO). A 24-day postharvest experiment with 4-day sampling intervals was conducted to examine the effect of aloe vera and moringa coatings on the storability of banana fruits at 24 +- 1 °C. Both coatings had a significant (p < 0.05) impact on firmness, total soluble solids, total phenolic and mineral analysis but a non-significant effect on weight loss during storage. Aloe vera coatings slowed weight loss (25%), total phenolic loss (188 mg GAE/g DW), firmness loss (46 N), and TSS (15 °Brix) rise compared to control samples, which had weight loss of (27%), total phenolic loss (180 mg GAE/g DW), firmness loss (35 N) and TSS (23 °Brix). Moringa coated fruits also had a significantly higher (p < 0.05) mineral content (Zn, Cu, Mn, Mg, AL, Ca, and K) than aloe vera coated fruits and the control samples. Furthermore, the shelf life of aloe vera and moringa coatings was longer by 4 days (24 days) compared to uncoated fruit (20 days). Aloe vera and moringa coatings, based on these findings, might be an efficient way to improve the shelf life of bananas.