EFFECT OF BANANA FLOUR COATING ON PHYSICAL PROPERTIES OF BANANA

Kluai Hom Thong (Musa AAA group) banana is an economic plant of Thailand with relatively short shelf life. Certain coating substances can slow down ripening stages of banana, eventually prolonging their commercial life. This study investigated the effects of coating, on bananas' physical features and CO2 emission. The weight and firmness decreased but total soluble solids and color difference increased for every trial experiment. The coated banana was not affected to the weight and firmness from uncoated banana. The coated bananas had a slower peel color change and reduced CO2 emission. The zeolite and activated charcoal carbon were not affect banana storage because of low concentration. However, the banana treated with banana flour + activated charcoal coating usually had tiny black spots on its peel, which is less popular with consumers. Banana flour from Musa AAA group was more effective coating than banana flour from Musa ABB group. The bananas coated with banana flour solution, and the uncoated bananas cloud be stored for 12 days and 6 days, respectively. The evaluations of sensory properties, including smell, taste, texture, and preference, were similar with no statistical significance (p<0.05). This study demonstrated that banana flour solution can extend the storage period of bananas from 6 to 12 days.