[vc_empty_space][vc_empty_space]
Chitosan Nanoparticle-Based Coating as Post-harvest Technology in Banana
Esyanti R.R.a, Zaskia H.a,b, Amalia A.a, Nugrahapraja D.H.a,b
a School of Life Sciences and Technology, Institut Teknologi Bandung, Bandung, 40132, Indonesia
b ForMIND Institute, Bandung, 40135, Indonesia
[vc_row][vc_column][vc_row_inner][vc_column_inner][vc_separator css=”.vc_custom_1624529070653{padding-top: 30px !important;padding-bottom: 30px !important;}”][/vc_column_inner][/vc_row_inner][vc_row_inner layout=”boxed”][vc_column_inner width=”3/4″ css=”.vc_custom_1624695412187{border-right-width: 1px !important;border-right-color: #dddddd !important;border-right-style: solid !important;border-radius: 1px !important;}”][vc_empty_space][megatron_heading title=”Abstract” size=”size-sm” text_align=”text-left”][vc_column_text]© 2019 Published under licence by IOP Publishing Ltd.Losses during post-harvest management is a common problem faced in the agricultural sector. To prolong the preservation time perishable fruits, such as banana, an edible coating is one alternative method for fruit preservation method. Aims of this research are to utilise chitosan nanoparticle as a good coat and to observe its effect on Cavendish bananas (Musa acuminata AAA group) ripening process. In this study, we synthesised and characterised chitosan nanoparticle, as well as observed chitosan nanoparticle coating effect on fruit ripening process. We showed the ionic gelation method could be used to produce chitosan nanoparticles with an average diameter of 102.4 – 370 nm and the polydispersity index of 0.251 – 0.303. Fourier Transform Infrared Spectroscopy (FTIR) analysis showed a new peak which indicated an interaction of amide groups in chitosan and tripolyphosphate groups in NaTPP. A Scanning Electron Microscope (SEM) showed a smoother skin contour on coated banana compared to control (non-coated). Observations of physical characteristics of bananas ripening showed that fruits coated with chitosan nanoparticles 0.2% has a slower skin discolouration by 2-3 days compared to control treatment.[/vc_column_text][vc_empty_space][vc_separator css=”.vc_custom_1624528584150{padding-top: 25px !important;padding-bottom: 25px !important;}”][vc_empty_space][megatron_heading title=”Author keywords” size=”size-sm” text_align=”text-left”][vc_column_text]Cavendish,Chitosan nanoparticles,Ionic gelation method,Ionic gelations,Physical characteristics,Polydispersity indices,Post-harvest technologies,Ripening process[/vc_column_text][vc_empty_space][vc_separator css=”.vc_custom_1624528584150{padding-top: 25px !important;padding-bottom: 25px !important;}”][vc_empty_space][megatron_heading title=”Indexed keywords” size=”size-sm” text_align=”text-left”][vc_column_text]Cavendish,chitosan nanoparticle,ionic gelation,ripening process[/vc_column_text][vc_empty_space][vc_separator css=”.vc_custom_1624528584150{padding-top: 25px !important;padding-bottom: 25px !important;}”][vc_empty_space][megatron_heading title=”Funding details” size=”size-sm” text_align=”text-left”][vc_column_text]This work funded by the Research Center for Nanoscience and Nanotechnology, Institut Teknologi Bandung (2014). The authors wish to thanks Fenny Dwivany, Prof. Bambang Sunendar, Veinardi Suendo, Rino R. Mukti, and Lia Asri for the work assistance during the experiments conducted at Advanced Material Processing Laboratory and Physics Chemistry Laboratory, Institut Teknologi Bandung.[/vc_column_text][vc_empty_space][vc_separator css=”.vc_custom_1624528584150{padding-top: 25px !important;padding-bottom: 25px !important;}”][vc_empty_space][megatron_heading title=”DOI” size=”size-sm” text_align=”text-left”][vc_column_text]https://doi.org/10.1088/1742-6596/1204/1/012109[/vc_column_text][/vc_column_inner][vc_column_inner width=”1/4″][vc_column_text]Widget Plumx[/vc_column_text][/vc_column_inner][/vc_row_inner][/vc_column][/vc_row][vc_row][vc_column][vc_separator css=”.vc_custom_1624528584150{padding-top: 25px !important;padding-bottom: 25px !important;}”][/vc_column][/vc_row]