Table 3.
Firmness, TSS, acidity, TSS/acid ratio, pH and vitamin C of ‘Sukkari’ bananas during storage as affected by postharvest chitosan, gallic acid and chitosan gallate dipping
| Firmness (N) | TSS (%) | Acidity (%) | TSS/acid (ratio) | pH | Vitamin C (g kg−1) | |
|---|---|---|---|---|---|---|
| Initial | 41.5 | 3.3 | 0.52 | 6.4 | 5.0 | 0.095 |
| Treatments (T) | ||||||
| Control | 6.2d | 16.5a | 0.47de | 41.8ab | 5.1 | 0.059 |
| Acetic acid 1% | 7.1cd | 16.1a | 0.61abc | 33.3bcd | 5.1 | 0.064 |
| Chitosan (%) | ||||||
| 0.15 | 6.4d | 13.8b | 0.34e | 48.0a | 5.2 | 0.059 |
| 1 | 7.7c | 14.0b | 0.68ab | 30.8cde | 5.2 | 0.064 |
| Gallic acid (%) | ||||||
| 0.075 | 7.7c | 13.2b | 0.53cd | 29.4cde | 5.2 | 0.064 |
| 0.15 | 7.3cd | 13.1b | 0.69a | 35.6bc | 5.5 | 0.069 |
| Chitosan gallate (mL/L)a | ||||||
| 25 | 11.1b | 8.4d | 0.55bcd | 24.6ef | 5.1 | 0.063 |
| 50 | 13.7a | 7.7d | 0.53cd | 18.1f | 4.7 | 0.066 |
| 75 | 13.6a | 10.8c | 0.69a | 25.8def | 4.8 | 0.064 |
| F-test | *** | *** | *** | *** | NS | NS |
| LSD (0.05) | 1.1 | 1.9 | 0.13 | 8.5 | – | – |
| Shelf life period (SP) (days) | ||||||
| 6 | 10.3a | 11.1b | 0.83a | 15.2a | 5.1 | 0.070a |
| 13 | 7.7b | 14.3a | 0.30b | 48.8b | 5.2 | 0.058b |
| F-test | *** | *** | *** | *** | NS | *** |
| T × SP | ||||||
| F-test | NS | NS | NS | NS | NS | *** |
NS not significant, – not calculated
Means within each column followed by the same letter are not significantly different at level P ≤ 0.05. ** and *** significant at P ≤ 0.01 and 0.001, respectively
aChitosan gallate was prepared by mixing equal volumes of 1% (w/v) gallic acid with 2% (w/v) chitosan