Preprint Article Version 1 Preserved in Portico This version is not peer-reviewed

The Combined Effect of Lemon Peel Extract and Calcium Chloride on the Physical and Biochemical Quality Parameters of Dessert Banana (Musa acuminata var. Dwarf Cavendish) Fruit

Eric-Ivan NGOKO TCHAMBA
* ORCID logo ,
Jean AGHOFACK-NGUEMEZI
,
Thorsten Tybussek
,
Peter Muranyi
ORCID logo ,
Francois Victor NGUETSOP
,
Wilfried Schwab
ORCID logo
Version 1 : Received: 21 December 2023 / Approved: 21 December 2023 / Online: 22 December 2023 (04:50:51 CET)

A peer-reviewed article of this Preprint also exists.

Ngoko Tchamba, E.-I.; Tybussek, T.; Muranyi, P.; Nguetsop, V.F.; Aghofack-Nguemezi, J.; Schwab, W. The Combined Effect of Lemon Peel Extract and Calcium Chloride on the Physical and Biochemical Quality Parameters of the Dessert Banana (Musa acuminata var. Dwarf Cavendish) Fruit. Agriculture 2024, 14, 222. Ngoko Tchamba, E.-I.; Tybussek, T.; Muranyi, P.; Nguetsop, V.F.; Aghofack-Nguemezi, J.; Schwab, W. The Combined Effect of Lemon Peel Extract and Calcium Chloride on the Physical and Biochemical Quality Parameters of the Dessert Banana (Musa acuminata var. Dwarf Cavendish) Fruit. Agriculture 2024, 14, 222.

Abstract

The dessert banana is a popular fruit worldwide, but its ripening process is greatly accelerated by high temperatures, which eventually leads to an unpleasant taste and the appearance of spots on the skin of the fruit. To slow down the ripening of bananas, expensive strategies are used, which are usually not practical for conventional farmers in less developed countries. In this study, we try to find a less costly alternative. Therefore, the effects of coatings of lemon peel extract (2.5 %, 5 %, and 10 %), calcium chloride (4 %), and glycerol (2 %) on the shelf life and postharvest quality of banana fruit (Cavendish) stored at 20 ± 3 °C and 50 – 70 % relative humidity were investigated. Treatment with a mixture of 2.5 % lemon peel extract and 2 % glycerol resulted in an extension of the shelf life of the dessert banana by up to 6 days and no detectable fungal infestation. The mixture is an effective alternative to extend the shelf life and reduce quality losses in bananas.

Keywords

Banana; edible coating; lemon peel extract; physical & biochemical properties; fruit ripening; shelf-life

Subject

Biology and Life Sciences, Plant Sciences

Copyright: This is an open access article distributed under the Creative Commons Attribution License which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.

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