[6-1130-P] Postharvest/Food Technology and Process Engineering (6th)

[6-1130-P-19] The Effect of Palm Oil Based Wax Coating on Delaying of Ripening and Reduce Senescence Spot of ‘Khai’ Banana

*nutthachai pongprasert¹, Varit Srilaong^1,2, Songsin Photchanachai^1,2, Panida Boonyaritthongchai^1,2, Kornkanok Aryusuk³ (1. Postharvest Technology Program, School of Bioresources and Technology, King Mongkut’s University of Technology Thonburi, Bangkok 10140(Thailand), 2. Postharvest Technology Innovation Center, Commission on Higher Education, Bangkok 10400,Thailand(Thailand), 3. Biochemical Technology Program, School of Bioresources and Technology, King Mongkut’s University of Technology Thonburi, Bangkok 10140(Thailand))

Keywords:Palm oil based wax, 'Khai' banana, Senescence spot, Ripening

The objective of this research was to study the effect of palm oil based wax coating on delaying of ripening and reduce senescence spot of ‘Khai’ banana. Banana fruits at mature green stage and ripening stage were coated with palm oil based wax. After coating, banana fruits were storage at 25C ,70–75% relative humidity, for 8 days. while uncoated fruits served as a control. The result found that coatings of palm oil based wax delayed the changes in the weight loss percentage, and softening both mature green and ripening stage fruits compared to uncoated ones. The coated banana fruits also showed the lower ethylene production and respiration rate as compared to the control. In additions, the coatings of palm oil based wax reduced senescence spots incidence compared to the non-coated fruits. These results can be concluded that coating with palm oil based wax has the potential to delay the ripening and maintained the quality as well as reduce the senescence spotting of ‘Khai’ banana fruit.