Effect of procyanidin and chitosan treatments on quality and senescence of 'William' banana fruit during ripening

Banana fruit undergoes rapid metabolic changes following ripening that limit shelf life and marketability. The response of pre-climacteric 'William' bananas to exogenous 1% procyanindin (PN) and 1% chitosan (CT) either alone or in combination treatments during ripening at ambient conditions was evaluated. PN and CT treatments retained quality and delayed senescence as shown by greener peel, higher firmness and titratable acidity (TA), but lower total soluble solids (TSS) and TSS/TA ratio, weight loss, browning and electrolyte leakage than the control. Total phenol (TPC) and flavonoid contents (TFC) in both peel and pulp increased up to 6 days, then decreased and was higher in treated fruit than the control. Vitamin C content in fruit pulp decreased up to 3 days, then increased and was higher in treated fruit than the control. Radical scavenging capacity (RSC) of peel and pulp increased up to day 6, then decreased and was higher in treated fruit than the control. The treated fruit exhibited lower polyphenoloxidase (PPO), and hydrolytic enzymes but higher peroxidase (POD) activities in both peel and pulp than control. The combined treatment of PN and CT could be used to extend the shelf life of 'William' bananas for up to four more days.