Table 4.
Total flavonoids and phenols concentration and free radical scavenging capacity (FRSC) of ‘Sukkari’ banana fruit peel during storage as affected by postharvest chitosan, gallic acid and chitosan gallate dipping
| Flavonoids (g kg−1) | Phenols (g kg−1) | FRSC (DPPH IC50 value) | |
|---|---|---|---|
| Initial | 0.23 | 0.33 | 2.52 |
| Treatments (T) | |||
| Control | 0.14 | 0.30c | 3.12 |
| Acetic acid 1% | 0.16 | 0.38a | 2.67 |
| Chitosan (%) | |||
| 0.15 | 0.13 | 0.28c | 2.54 |
| 1 | 0.15 | 0.36ab | 3.30 |
| Gallic acid (%) | |||
| 0.075 | 0.15 | 0.31bc | 4.19 |
| 0.15 | 0.14 | 0.38a | 3.72 |
| Chitosan gallate (mL/L)a | |||
| 25 | 0.12 | 0.30c | 2.96 |
| 50 | 0.14 | 0.38a | 2.69 |
| 75 | 0.14 | 0.40a | 2.81 |
| F-test | NS | *** | NS |
| LSD (0.05) | – | 0.048 | – |
| Storage period (SP) (days) | |||
| 6 | 0.18a | 0.45a | 4.46a |
| 13 | 0.10b | 0.24b | 0.95b |
| F-test | *** | *** | *** |
| T × SP | |||
| F-test | 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. *** significant at P ≤ 0.001, respectively
aChitosan gallate was prepared by mixing equal volumes of 1% (w/v) gallic acid with 2% (w/v) chitosan