Carrageenan Edible Coating Application Prolongs Cavendish Banana Shelf Life

Figure 4

(a) Changes in total soluble solid (TSS) in the pulp of fruits from eight different treatments during ripening. Statistical analyses showed that the treatment groups C 0.5% LT and C 1.5% LT had significantly lower TSS, compared to its control group (control LT). Meanwhile, there were no significant differences in TSS of all treatment groups at room temperature (RT). (b) Changes in weight loss of fruits from eight different treatments during ripening. Statistical analyses showed that the treatment groups C 1% LT and C 1.5% LT had significantly lower weight loss, compared to its control group (Control LT). Meanwhile, there were no significant differences in weight loss of all treatment groups at room temperature (RT). (c) Changes in pulp to peel ratio of eight different treatments during ripening. Statistical analyses using ANOVA showed that the treatment group C 0.5% RT had significantly lower pulp to peel ratio, compared to its control group (control RT). Meanwhile, there were no significant differences in pulp to peel ratio of all treatment groups at low temperature (LT). All data means of three biological replicates.

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