04354nas a2200481 a 4500 20260818095224.0 190912s2018 th uu m rtt 0| a1eng d .b12310360 AIT Thesis no.FB-18-13 Abeysinghe, Udayanga Sampath Effects of combined wax, gelatin and 1-methylcyclopropene coating on the shelf life of bananas (Musa acuminate) Pathum Thani, Thailand : Asian Institute of Technology, 2018 109 p. : ill. + 1 online resource Thesis ; no.FB-18-13 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 Thesis (M. Sc.) - Asian Institute of Technology, 2018 This 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. Bananas Ripening Bananas Storage Nguyen, Loc Thai, Chairperson Anal, Anil Kumar, Examination Committee Datta, Avishek, Examination Committee Sadiq, Muhammad Bilal, Examination committee AIT Fellowship, Scholarship donor Asian Institute of Technology. Thesis ; no.FB-18-13 Full-Text http://203.159.5.9/ait-thesis/detail.php?q=B02874 .b12310360 mnait m 240422 0 190912 m a m 0 000:001:PDF:b1231036:004357:0:0:0:0:0:0 Click to view Abstract n mnait mnait mnarc mnarc 40 61 20 Barcode : 30050120879266 CREATED : 2019-05-27 RECORD # : i13189414 LPATRON : 0 LCHKIN : - # RENEWALS : 0 # OVERDUE : 0 IUSE3 : 0 TOT CHKOUT : 0 TOT RENEW : 0 Barcode : - CREATED : 2019-05-27 RECORD # : i13189426 LPATRON : 0 LCHKIN : - # RENEWALS : 0 # OVERDUE : 0 IUSE3 : 0 TOT CHKOUT : 0 TOT RENEW : 0 Barcode : 30050120955116 CREATED : 2019-12-09 RECORD # : i13216740 LPATRON : 0 LCHKIN : - # RENEWALS : 0 # OVERDUE : 0 IUSE3 : 0 TOT CHKOUT : 0 TOT RENEW : 0 Barcode : 30050120955082 CREATED : 2019-12-09 RECORD # : i13216752 LPATRON : 1031919 LCHKIN : 2023-12-14 # RENEWALS : 0 # OVERDUE : 0 IUSE3 : 0 TOT CHKOUT : 2 TOT RENEW : 0 35054 35054 0 0 0 0 MAIN MAIN mnarc 2026-08-18 0 AIT Thesis no.FB-18-13 30050120879266 2026-08-18 09:52:24 1 2026-08-18 40 0 0 0 0 MAIN MAIN mnarc 2026-08-18 0 AIT Thesis no.FB-18-13 2026-08-18 09:52:24 2026-08-18 61 0 0 0 0 MAIN MAIN mnait 2026-08-18 50.00 0 AIT Thesis no.FB-18-13 30050120955116 2026-08-18 09:52:24 1 2026-08-18 20 0 0 0 0 MAIN MAIN mnait 2026-08-18 50.00 0 AIT Thesis no.FB-18-13 30050120955082 2026-08-18 09:52:24 2 2026-08-18 20