Abeysinghe, Udayanga Sampath creator Nguyen, Loc Thai Chairperson Anal, Anil Kumar Examination Committee Datta, Avishek Examination Committee Sadiq, Muhammad Bilal Examination committee AIT Fellowship Scholarship donor text series technical report th Pathum Thani, Thailand Asian Institute of Technology 2018 continuing eng 109 p. : ill. + 1 online resource 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. 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 Bananas Ripening Bananas Storage Asian Institute of Technology. http://203.159.5.9/ait-thesis/detail.php?q=B02874 http://203.159.5.9/ait-thesis/detail.php?q=B02874 190912 20260818095224.0