Effect of edible coating with Morus alba root extract and carboxymethyl cellulose for enhancing the quality and preventing the browning of banana (Musa acuminata Cavendish) during storage

This study aimed to develop an edible coating to extend the shelf life of bananas and increase their consumption. Bananas were coated with coating materials containing 1.5% carboxymethyl cellulose (CMC); 2.0% Tween 80; and 0% (CM0), 0.5% (CM0.5), 1.5% (CM1.5), and 2.5% (CM2.5) of Morus alba root extracts, respectively. The experiment evaluated weight loss, texture, total chlorophyll contents, ion leakage, CO2 evolution rate, color, polyphenol oxidase activity, browning index, and visual quality score of bananas during storage. The CM1.5 treatment induced less change in weight loss, texture, sucrose, total chlorophyll content, and CO2 evolution of stored bananas. In addition, the CM1.5 treatment delayed changes in colors, polyphenol oxidase activity, browning index, and visual quality levels to their lowest. Therefore, the CM1.5 treatment was the most suitable material to create an edible coating that maintains banana quality characteristics and appearance during storage.