The Combined Effect of Lemon Peel Extract and Calcium Chloride on the Physical and Biochemical Quality Parameters of the Dessert Banana (Musa acuminata var. Dwarf Cavendish) Fruit

Eric Ivan Ngoko Tchamba, Thorsten Tybussek, Peter Muranyi, Victor Francois Nguetsop, Jean Aghofack-Nguemezi, Wilfried Schwab

Research output: Contribution to journalArticlepeer-review

2 Scopus citations

Abstract

The dessert banana is a popular fruit worldwide, but its ripening process is greatly accelerated by high temperatures, which eventually leads to an unpleasant taste and the appearance of spots on the skin of the fruits. To slow down the ripening of bananas, expensive strategies are used, which are usually not practical for conventional farmers in less developed countries. In this study, we try to find a less costly alternative. Therefore, the effects of coatings of lemon peel extract (2.5%, 5%, and 10%), calcium chloride (4%), and glycerol (2%) on the shelf life and postharvest quality of the banana fruit (Cavendish) stored at 19–22 °C and 40–60% relative humidity were investigated. Treatment with a mixture of 2.5% lemon peel extract and 2% glycerol resulted in an extension of the shelf life of the dessert banana by up to 6 days and no detectable fungal infestation. The coating solution is an effective alternative to extend the shelf life and reduce quality losses in bananas.

Original languageEnglish
Article number222
JournalAgriculture (Switzerland)
Volume14
Issue number2
DOIs
StatePublished - Feb 2024

Keywords

  • banana
  • edible coating
  • fruit ripening
  • lemon peel extract
  • physical and biochemical properties
  • shelf-life

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