TY  - SER
AU  - Abeysinghe,Udayanga Sampath
AU  - Nguyen,Loc Thai
AU  - Anal,Anil Kumar
AU  - Datta,Avishek
AU  - Sadiq,Muhammad Bilal
ED  - AIT Fellowship, 
TI  - Effects of combined wax, gelatin and 1-methylcyclopropene coating on the shelf life of bananas (Musa acuminate)
T2  - Thesis
PY  - 2018///
CY  - Pathum Thani, Thailand
PB  - Asian Institute of Technology
KW  - Bananas
KW  - Ripening
KW  - Storage
N1  -  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
N2  - 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
UR  - http://203.159.5.9/ait-thesis/detail.php?q=B02874
ER  -