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008 190912s2018 th uu m rtt 0| a1eng d
035 _a.b12310360
099 _aAIT Thesis no.FB-18-13
100 1 _aAbeysinghe, Udayanga Sampath
245 1 0 _aEffects of combined wax, gelatin and 1-methylcyclopropene coating on the shelf life of bananas (Musa acuminate)
260 _aPathum Thani, Thailand :
_bAsian Institute of Technology,
_c2018
300 _a109 p. :
_bill. +
_e1 online resource
490 1 _aThesis ;
_vno.FB-18-13
500 _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
502 _aThesis (M. Sc.) - Asian Institute of Technology, 2018
520 _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.
650 0 _aBananas
_xRipening
650 0 _aBananas
_xStorage
700 1 _aNguyen, Loc Thai,
_eChairperson
700 1 _aAnal, Anil Kumar,
_eExamination Committee
700 1 _aDatta, Avishek,
_eExamination Committee
700 1 _aSadiq, Muhammad Bilal,
_eExamination committee
710 2 _aAIT Fellowship,
_eScholarship donor
810 2 _aAsian Institute of Technology.
_tThesis ;
_vno.FB-18-13
856 _3Full-Text
_uhttp://203.159.5.9/ait-thesis/detail.php?q=B02874
907 _a.b12310360
_bmnait
_cm
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962 _a000:001:PDF:b1231036:004357:0:0:0:0:0:0
_tClick to view Abstract
_vn
945 _lmnait
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942 _c40
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