03189nas a2200265 a 450000500170000000800410001703500150005810000330007324501160010626000670022230000400028949000260032950002050035550200580056052019240061865000220254265000210256470000360258570000450262170000430266670000510270971000400276081000580280085600650285820260818095224.0190912s2018    th uu m rtt   0|  a1eng d  a.b123103601 aAbeysinghe, Udayanga Sampath10aEffects of combined wax, gelatin and 1-methylcyclopropene coating on the shelf life of bananas (Musa acuminate)  aPathum Thani, Thailand :bAsian Institute of Technology,c2018  a109 p. :bill. +e1 online resource1 aThesis ;vno.FB-18-13  a A thesis submitted in  partial fulfillm ent of the requirements for the degree of Master of Engineering in Food Engineering and Bioprocess Technology, School of Environment, Resources and Development  aThesis (M. Sc.) - Asian Institute of Technology, 2018  aThis study was conducted to extend the shelf life of banana by using  a combined coat of wax  and gelatin along with the usage of 1 - m ethylcyclopropene. Optimized concentrations of each  condition,    shellac    wax    concentration,    gelatin    concentration,    1 - m ethylcyc lopropene  concentration  and  the  temperature w ere studied  to  get  the  best  conditions  for  combined  coating .  T hen it  was  subjected  to  the  measurement  of  the  kinetic  of  physiochemical  quality  parameters  of  banana  along  with  shelf  life  increment.  W eight  loss,  f irmness,  color,  titratable  acidity,  total  soluble  solids,  yeast  and  mold, and  %  DPPH  scavenging  activity considered  as  physiochemical  and  microbial  quality  parameters . Quality  parameters  were  evaluated  for  30  days  and the samples were  taken in every five  days .  The o ptimum condition for single coating  with  wax  was 49 .99%  Shellac  wax  concentration  was  3.84  g/L  1 - Methylcyclopropene  (Ethyl  Bloc) and 28.73  ° C .  The o ptimum condition for single gelatin coating  was obtained as 6.55%  gelatin  concentration,  3.44  g/L 1 - m ethylcyclopropene  (Ethyl   Bloc)   and  16.38  ° C .  The  o ptimum condition  for  double  layer  coating  with  wax  and  gelatin  was 29.44%  shellac  wax  concentration  6.71%  gelatin  concentration,  3.83  g/L  1 - m ethylcyclopropene  (Ethyl  Bloc)  and  15.00  ° C . Increase  in  wax  concentration,  gelatin  concentration  and  1 - MCP  concentration  increased  the  shelf  life  and  other  physio  chemical  parameters  with  the  shelf  life.  Increase  of  temperature decreased the shelf life and other physio chemical parameters. Firmness increased  with t he increase of wax, gelatin and 1 - MCP concentrations. Weight loss, color,  total soluble  solids, yeast and mold decreased with the increase of wax, gelatin and 1 - MCP concentrations. 0aBananasxRipening 0aBananasxStorage1 aNguyen, Loc Thai, eChairperson1 aAnal, Anil Kumar,eExamination Committee1 aDatta, Avishek,eExamination Committee1 aSadiq, Muhammad Bilal, eExamination committee2 aAIT Fellowship, eScholarship donor2 aAsian Institute of Technology.tThesis ;vno.FB-18-13  3Full-Textuhttp://203.159.5.9/ait-thesis/detail.php?q=B02874