Vol. 12, Issue 8 (2023)

Author(s):
B Vaishnavi, RY Sushmita, CT Suresh, DL Rudresh, YS Mahesh and G Mallikarjun Awati

Abstract:
As a climacteric fruit, bananas have a relatively limited shelf life. One crucial objective is to increase the shelf life of fruit. The use of prepared edible coatings made of natural plant extracts is one such natural way to increase the shelf life of fruits after harvest. Natural coatings have long been recognized to delay dehydration, limit respiration, improve textural quality, aid retain volatile flavor components, and inhibit microbiological development in order to preserve perishable food goods from degradation. Fresh fruits and vegetables have just begun to employ plant-based compounds as bio-preservatives. One of the promising bio-preservatives that has a great chance of becoming widely used for most fresh fruits and vegetables is Aloe vera gel. Legumes, cereals, and tuber vegetables including potatoes, cassava, corn, rice, and bananas all include starch, a storage polysaccharide. It is an effective barrier against the passage of oxygen but not water vapor. Due to the presence of curcumin, turmeric extract applied to edible film can work as an antioxidant. Banana peel has the potential to prolong shelf life and inhibit microbiological development in banana preservation. The antifungal and antibacterial properties of pomegranate peel operate as a protective barrier against microbial contamination of fruits and vegetables, while the influence of essential oils and their components lowers the incidence of post-harvest illnesses of horticultural goods and fruits. The T2 (Aloe vera gel (20%) therapy had the highest phenol content and the lowest microbial count, illness score, and disease index among the various treatments.