Effect of Different Edible Oil Coating and Storage Life on Post-harvest Quality of Banana Fruit

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Banana fruit CV. Cavendish was obtained from local market Peshawar brought from Hyderabad during the month of April 2021 at physiological mature stage. The experiment was laid out using Completely Randomized Design (CRD) with two factors repeated two times. The fruits were then kept in packaging materials with one apple per bunch. When the fruits were ripened were divided into two groups, one group was coated with edible oil (olive, coconut and butter) and the other is storage life (0, 3, 6, 9, 12) and kept at room temperature 26 0 C at RH 90–95% for 12 days. The data regarding banana fruits coated with butter oil showed maximum fruit firmness, titratable acidity, ascorbic acid content, fruit color score, fruit taste score and fruit decay percentage. The maximum TSS was observed in banana fruit coated with olive oil. Regarding the other mean for storage duration maximum fruit firmness, minimum fruit decay and minimum TSS was recorded in freshly ripened banana fruits. While maximum test score, and color score observed in fruits stored for 12 days. Most of the studied attributes were significantly affected by T × SD interaction. It is concluded from the present results that banana fruits harvested at physiological maturity ripened under natural ripening agent i.e. apple, coated with butter oil retained most of the quality attributes for 12 days, is recommended for better shelf life and consumer preferences. Edible coating Post-harvest Storage life Banana fruit Musa paradidica INTRODUCTION Banana ( Musa paradidica L .) belongs to family Musaceae. Banana is an edible fruit produced by several kinds of large herbaceous flowering plants in the genus Musa (Memon et al., 2016 ). Banana evolved in the humid tropical regions of South East Asia with India as one of its centers of origin. Modern edible varieties have evolved from the two species – Musa acuminata and Musa balbisiana and their natural hybrids, originally found in the rain forests of South East Asia. During the 17th century AD its cultivation spread to Egypt and Africa. At present banana is being cultivated throughout the warm tropical regions of the world between 300 N and 300 S of the equator (Bantayehu., 2017). Bananas are predominantly produced in Asia, Latin America and Africa. The biggest producers are India and China which produces 29 and 11 million tons per year respectively. Production in both countries mostly serves the domestic market. Other large producers are Philippines Ecuador and Brazil (FAO, 2018). About 113.21 million tons bananas are produced worldwide per year (FAO, 2018). Approximately 5.6 million hectares of land is dedicated to banana production globally. The rapid expansion of the banana industry is evident in the evolution of the harvested area over time, which amounted to 3.6 million hectares in 1993 and 4.6 million hectares in 2000 (FAOSTAT, 2017 ). In 2017-18, the total area of Pakistan under banana cultivation was 30.1 thousand hectares with an average production of 135.1 thousand tones. The area under banana cultivation in Punjab is 0.2 thousand hectares Sindh 28.1 KPK 0.7 and Baluchistan 1.1 thousand hectares with a total production of banana is 0.9, 109.5, 13 11.7 thousand tones respectively. (MNFSR, 2018 ). Moreover, edible coatings, which intend to reduce ripening processes and protect the fruit from water loss and spoilage, may be a good way to enhance the shelf life of the products. More recently, the inclusion of additives into these edible coatings to increase their effectiveness, such as essential oils and their constituents with antimicrobial and antioxidant activities, has been reported and patented (Antunesa et al., 2012 ). Different edible oil like coconut, olive, butter, custard, paraffin, and so on, is used for coating fruits and vegetables (Baloch et al., 2011 ). The importance of natural ripening agent, banana (both commercially and nutritionally) and problems related to reduce shelf life and quality. The use of edible coating can reduce the respiration rate and retain the quality of banana. MATERIALS AND METHODS Experimental Site and Plant Material The experiment was carried out to study the Effect of different edible oil coating and storage life on post-harvest quality of banana fruit ripened under natural ripening agent apple at the Department of Horticulture, The University of Agriculture Peshawar Pakistan, during the year 2022. Banana fruit cv. Cavendish was obtained from Peshawar local market brought from Hyderabad during the month of January 2022 at physiological maturity stage. Experimental Design and Treatment Combination The experiment was laid out using Completely Randomized Design (CRD) with two factors repeated two times. Banana fruits were taken at physiological maturity from local market Peshawar and kept in cotton crates and treated with edible oil and kept at room temperature 26°Cat RH 90–95% for 12 days. Data were collected after 3 days of interval. Treatment with ripening agent apple Banana fruits were carefully transported to the storage in wooden boxes. The injured and bruised fruit were discarded. The fruit were washed in running tape water and then dried. Data on qualitative attributes were recorded before and after ripening, about 168 fruit of banana at physiological maturity from the whole fruits were taken and ripened under polyethylene with 130 gm apple without slices in each bunch (12) of banana. After ripening of banana apples were removed from packaging materials. Preparation of edible oil Edible oil was taken from local market Board bazar Peshawar with 100% purity. Twenty four ml olive oil was coated on 12 bananas each banana was coated completely with 2 ml by cotton. Similar procedure was carried out for coating banana fruits with coconut and butter oil. Studied Parameters: Fruit firmness (kgcm − 2 ) (determined by with the help of penetrometer), Total soluble solids (°Brix) (using a standard method of Association of Official Agricultural Chemists (AOAC) (2012) using an Abbe refractometer), Titratable acidity (%) (Determined using the titrimetric method as described in AOAC ( 2012 ), Ascorbic acid (Vitamin C) (titrimetric method as described in AOAC ( 2012 ), Weight loss (using a high-performance balance), Decay percentage (%) (Calculated by following formula using \(Decay percentage=\frac{No. of rotten fruits }{Total no. of fruits}\times 100\) ), Taste (through visual observation and give numbers to fruit on the basis of taste), Color (through visual observation and give numbers to fruit on the basis of color). Statistical analysis The data collected on various attributes were analyzed using Completely Randomized Design (CRD) using statistical software 8.1. In case, the data was significant, least significant difference test (LSD) was applied for mean comparison (Steel and Torrie 1997 ). RESULTS AND DISCUSSION The experiment was performed to assess the Effect of different edible oil coating and storage life on post-harvest quality of banana fruit. The data of all the experimental parameters were recorded. The results have been mentioned and discussed, and possible clarifications have been given under the following headings. Firmness (Kg cm − 2 ) The data relating to firmness are present in Table 1 . Statistical analyses show that there were significant differences among the edible coating as well as storage life in term of fruit firmness. The interaction between edible coating and storage life was significant. The mean data showed that banana fruits coated with butter oil recorded the highest firmness (3.29 Kg cm − 2 ), and the lowest firmness (2.80 Kg cm − 2 ) recorded in banana fruit coated with olive oil. The mean for storage duration maximum firmness was found in fresh ripened fruit (4.00 Kg cm − 2 ) while minimum firmness was found (1.86 Kg cm − 2 ) after 12 days. The treatment and storage duration interaction (T×SD) showed that the highest firmness (3.85 Kg cm − 2 ) was observed in banana fruits coated with butter oil for 3 days and the lowest firmness was recorded in banana fruits untreated with coating materials stored for 12 days. Table 1 Firmness (kgcm − 2 ), Total soluble solid (TSS ᵒbrix), Titrate acidity (%) and Ascorbic acid (mg/100gm) of banana fruit as affected by edible oil coating and storage life. Treatment Attributes Storage Time Firmness (Kg cm − 2 ) Total Soluble Solids (TSS °brix) Titrate Acidity (%) Ascorbic acid (mg/100gm) 0 4 24 0.32 6 3 3.51 25.51 0.29 5.00 6 3.11 26.11 0.26 3.73 9 2.59 26.63 0.23 3.64 12 1.86 27.03 0.19 2.92 LSD (P ≤ 5%) 0.16 0.22 0.017 0.23 Coating Oil Olive Oil 2.80 26.19 0.24 3.66 Coconut Oil 2.95 25.89 0.25 4.25 Butter Oil 3.29 25.49 0.28 4.86 LSD (P ≤ 5%) 0.13 0.18 0.014 0.20 Interaction storage time× coating oil * NS NS * According to mean the firmness was gradually decreases as storage interval increases in both treated and untreated treatments. At the end control clearly shows the lowest firmness. The retention of firmness can be explained by retarded degradation insoluble protections to the more soluble pectic acid and pectin. During fruit ripening depolymerization or shortening of chain length of pectin substances occurs within increase pectin sterase and polygalactronase activities (Yaman and Bayoindril, 2002). Low oxygen and high carbon dioxide concentration reduce the activities of these enzymes and allow retention of the firmness during storage (Salunkhe et al., 1991 ). Application of coating reduced the respiration rate of fruits after its harvest, due to which less catabolic works happens and maintains the decrease in firmness (Summu and Bayindirli, 1995). Our result greatly reflects the result of Anany et al. ( 2009 ). Edible coating significantly retained the firmness of Anna apple Malus domestica Borkh . Total Soluble Solids (TSS ° brix) The mean data regarding TSS of banana is shown in Table 1 . Statistical analyses show that there were significant differences among the edible coating as well as storage life in term of TSS. However the interaction between edible coating and storage life was non-significant. The mean data show that banana fruit coated with olive oil recorded maximum TSS (26.19 °brix) which was followed by TSS (25.89 ° brix) in banana fruits coated with coconut oil and while lowest TSS (25.49 °brix) was observed in banana fruits coated with butter oil. The mean for storage duration the highest TSS (27.03 ° brix) was recorded in banana fruits stored for 12 days and minimum TSS (24.00 °brix) was observed in freshly harvested banana after ripening. It is evident from the mean table that maximum total soluble solids was recorded in fruit stored for 12 days while the minimum total soluble solids was recorded in freshly harvested fruits. Khan et al . (2010) reported that increase in the TSS of citrus fruits is mainly due to the breakdown of complex carbohydrates into sugar and low moisture content of the fruit (Bindu et al. 2017 ) also found increase in total soluble solids (TSS) level in all three treatments from day 1 to day 5.On 5th day the total soluble solids ( TSS) was significantly higher than on 1st day, thus, genetic makeup of fruit plays major role in increasing total soluble solids (TSS) day by day. Further more rapid increase in TSS due to higher rate of cell metabolism which results reduction in total acidity by concerting different acids into sugars. Soften the fruits and thus leads to faster senescence process. Thus, our result reflects the result of (Baloch et al., 2011 ) that TSS has been slowly increased in mango fruits coated with butter oil compared to other treatment. Titrate Acidity (%) The mean data regarding titrate acidity of banana is shown in Table 1 . Statistical analyses show that there were significant differences among the edible coating as well as storage life in term of titrate acidity. However the interaction between edible coating and storage life was non-significant. The mean data showed that Banana fruits coated with butter oil significantly retained highest TA (0.28%) which significantly similar with TA (0.25%) in banana fruits coated with coconut oil, and the minimum TA is recorded in banana fruit coated with olive oil. Concerning the mean data for storage duration the maximum titrate acidity (0.32%) was recorded in freshly harvested ripened banana fruits while the minimum titratable acidity (0.17%) was observed in Banana fruits stored for 12 days. The results show that the titrate acidity values were gradually and significantly decreased with increasing storage duration. The untreated sample had the lowest level of titrate acidity at the end of storage period, while other treatments have high than control. Since organic acids such as malic or citric acid are primary substances for respiration, a reduction in acidity and hence an increasing pH are expected in highly respiring fruits. Coating may reduce respiration rates and may, therefore delay the utilization of organic acids (Yaman and Boyoindirli 2002). So our results best reflects the results of (Anany et al., 2009 ). Ascorbic acid (mg/100gm) The data relating to ascorbic acid are present in Table 1 . Statistical analyses show that there were significant differences among the edible coating as well as storage life in term of ascorbic acid. The interaction between edible coating and storage life was significant. The mean data showed that maximum Ascorbic acid (4.86 mg/100gm) was observed in banana fruits coated with butter oil and the minimum Ascorbic acid (3.66mg/100gm) was recorded in banana fruit treated with olive oil. Regarding the mean for storage duration the highest Ascorbic acid (6.00 mg/100gm) was observed in banana in freshly harvest ripened fruits and the lowest ascorbic acid (2.92mg/100gm) was recorded in Banana fruits stored for 12 days. The (T × SD) interaction showed that highest Ascorbic acid (6.00 mg/100 gm.) was found in freshly harvest ripened banana fruits and the lowest Ascorbic acid (0.60 mg/100gm) was found in banana fruits stored for 12 days. Our results show that Ascorbic acid content was maximum in fresh fruits then those of last storage. Also Coating has control the Vitamen C content up to some extent, the best result was fruits coated with butter oil. And worst result was the fruits uncoated and unpacked. Ascorbic acid is water soluble and for that reason it is depleted with the moisture loss. Castor oil coating retains ascorbic acid content by reducing water loss and retarding ripening process. Castor oil also adhere antioxidants which inhibits oxidation of the fruit and as a result retains the ascorbic acid content of fruit (Park, 1999 ). So our result is in best agreement with the results of (Shah et al., 2021 ) that maximum Ascorbic acid was found in plum fruits coated castor oil then all other treatments including control. Influence of edible coating and storage duration on post-harvest performance of plum. Weight loss (%) The data relating to weight loss are present in Table 2 . Statistical analyses show that there were significant differences among the edible coating as well as storage life in term of fruit weight loss. The interaction between edible coating and storage life was significant. The mean data showed that maximum weight loss (5.05%) was recorded in of banana fruit coated with olive oil, which was followed by weight loss (4.56%) in banana fruits treated with coconut oil. The lowest weight loss (3.79%) was observed in Banana fruits coated with butter oil. Regarding the mean data for storage duration the highest weight loss (9.3%) was recorded in banana fruits stored for 12 days. The lowest weight loss (2.52) was observed in banana fruits stored for 3 days. Regarding the T×SD interaction ,more weight loss (11.66%) was recorded in banana fruits untreated with coating materials stored for 12 days while less weight loss (1.77%) was observed in Banana fruits coated with butter oil stored for 3 days. Table 2 Weight loss (%), Decay percentage (%), Taste and color of banana fruit as affected by edible oil coating and storage life. Treatment Attributes Storage Time Weight loss (%) Decay percentage (%) Taste Color 0 0 0 6 4 3 2.52 0 6.33 6.16 6 5.02 0 7.16 7.16 9 5.51 3.47 7.66 7.5 12 9.3 11.10 7.67 7.66 LSD (P ≤ 5%) 0.08 0.9 0.18 0.18 Coating Oil Olive Oil 5.05 5.41 6.6 6.2 Coconut Oil 4.56 3.33 6.5 6 Butter Oil 3.79 0 7.8 7.3 LSD (P ≤ 5%) 0.07 0.7 0.15 0.15 Interaction storage time× coating oil * * * * The primary mechanism of moisture loss from fresh fruits and vegetables is by vapour phase diffusion driven by a gradient of water vapour pressure at different locations. (Yaman and Bayoindrili, 2002 ). On the other hand, respirations cause a weight reduction because a carbon atom is lost from the fruit in each cycle (Labuza et al. , 1984). Wax coating decrease the rate of respiration and transpiration which resulted in reduced weight loss upto 65% compared to control sample in apple cv. Tsugaru (Lim-Byung et al., 1998 ). Weight loss in control was high due to high rate of transpiration and respiration as compared to wax treated samples. This is because of the barrier that is provided by the wax coating between inner and outer environment of the fruits and hence maintain the weight of the fruits throughout the storage (Grierson, 1998 ). So our result is in agreement with the finding of (Baloch et al., 2011 ) that butter oil coating has antioxidant and hydrophobic properties and hence significantly retained the weight loss in mango. Decay percentage (%) The data relating to decay percentage are present in Table 2 . Statistical analyses show that there were significant differences among the edible oil coating as well as storage life in term of fruit weight loss. The interaction between edible oil coating and storage life was significant. The mean showed that highest fruit decay (5.41%) was recorded in Banana fruit coated with olive oil, which was followed by fruit decay (3.33%) in banana fruits coated with coconut oil. The lowest fruit decay (0.00%) was observed in Banana fruits coated with butter oil. Regarding the mean for storage duration the highest fruit decay (11.10%) was recorded in banana fruits stored for 12 days. The lowest fruit decay (0.00) was observed in freshly harvest ripened banana. Regarding the T×SD interaction more fruit decay (25.00%) was recorded in Banana fruits untreated with coating materials and stored for 12 days. The results show that no decay sign were observed after 6 day after the beginning of storage period. Coating significantly reduced percent decay compared to control sample without coating during the storage period. Decay percentage of the control at the end of storage period was highest then decay percentage of fruits coated with butter oil. The decrease in decay percent of treated sample was probably due to the effect of these coating and packaging on delaying senescence, which allowed the commodity more vulnerable to pathogenic infection as a result of loss of cellular or tissue integrity (Banerjee and Basu 2005). Our result is in agreement with (Anany et al., 2009 ) who observed that edible oil coating prevented the fruits (Anna apple) from decay. Taste The data relating to taste are present in Table 2 . Statistical analyses show that there were significant differences among the edible oil coating as well as storage life in term of fruit taste. The interaction between edible oil coating and storage life was significant. The mean showed that highest taste score (7.8) was recorded in Banana fruits coated with butter oil. The lowest taste score (6.6) was observed in Banana fruits in olive oil. According to the mean for storage duration the highest taste score (7.67) was recorded in banana fruits stored for 12 days. The lowest taste score (6.00) was observed in banana fruits in freshly harvested ripened fruits. Regarding the (T × SD) interaction, more taste score (9.00) was recorded in Banana fruits treated with butter oil coating and closely followed (9.00) stored for 12 days. During storage duration also maximum taste recorded in fruits stored for 12 days while the minimum was recorded in freshly harvested fruits. They are synthesized in the cytosol and localized in vacuoles and synthesized via the phenylpropanoid pathway. Two classes of genes are required for anthocyanin biosynthesis, the structural genes encoding the enzymes that directly participate in the formation of anthocyanin and other flavonoids and the regulatory genes that control the transcription of structural genes. It has been reported that ethylene is involved in regulation of genes related to anthocyanin biosynthesis (El-Kereamy et al., 2003 ). Astringency which arises due to tannins in fruits shows a decreasing trend during ripening of many fruits. It is reported that astringency depends on the molecular structure of tannin which determines cross linking with proteins and glycoproteins (Goldstein and Swain 1963 ). Therefore tannins give astringent taste when they are dissolved in saliva. An increase in the molecular weight of tannin by polymerization which occurs during ripening causes a lack of astringency due to the insolubility of tannins (Jackson et al. , 2008). Our result show that best taste was found in Banana fruits coated with butter oil. So our result is in best agreement with the results of Shah et al. ( 2021 ) that best taste score was found in plum fruits coated castor oil then all other treatments including control. Color The data relating to color are present in Table 2 . Statistical analyses show that there were significant differences among the edible oil coating as well as storage life in term of fruit color. The interaction between edible oil coating and storage life was significant. The mean showed that maximum color score (7.3) was recorded in banana fruits coated with butter oil and the minimum color score (6.00) was observed in banana fruits coated with coconut oil. The mean for storage duration the highest color score (7.66) was recorded in banana fruits stored for 12 days. The lowest color score (4.00) was observed in freshly harvest ripened banana fruits. Concerning the interaction and storage duration (T × SD), more color score (9.00) was recorded in banana fruits treated with butter oil closely followed by (9.00) stored for 12 days while least Color score (4.00) was observed in freshly harvest ripened banana fruits. During storage duration also maximum color recorded in fruits stored for 12 days while the minimum was recorded in freshly harvested fruits Color development is an important maturity index of many fruits and associated with ripening. In many cases the color change during fruit ripening is due to the unmasking of preexisting pigments by degradation of chlorophylls and synthesis of anthocyanin and carotenoids (Lizada et al ., 1993). Carotenoid biosynthesis during ripening has been studied using tomato plant as a model. Carotenoids are derived from terpenoids and are synthesized in fruit at a high rate during the transition from chloroplast to chromoplast (Bouzayen et al., 2010 ). Anthocyanins are responsible for orange, red, pink, blue and purple colours in fruits and can be classified in to two groups as flavonoids and phenolic compounds (Rogez et al., 2011 ). They are synthesized in the cytosol and localized in vacuoles and synthesized via the phenylpropanoid pathway. Two classes of genes are required for anthocyanin biosynthesis, the structural genes encoding the enzymes that directly participate in the formation of anthocyanin and other flavonoids and the regulatory genes that control the transcription of structural genes. It has been reported that ethylene is involved in regulation of genes related to anthocyanin biosynthesis (El-Kereamy et al., 2003 ). Our result show that best color was found in banana fruits coated with butter oil. So our result is in best agreement with the results of Shah et al. ( 2021 ) that best color score was found in plum fruits coated castor oil then all other treatments including control. Influence of edible coating and storage duration on post-harvest performance of plum. Conclusion It is concluded from the present experiment result that: The banana fruits coated with butter oil significantly affected by firmness, titrate acidity (TA), Ascorbic acid (AA), weight loss, fruit decay, taste and color as compared to other edible oils, and control treatment. Olive oil can significantly affect total soluble solid (TSS). All the qualitative attributes of banana was significantly affected by storage duration. However firmness, TA, AA was significantly reduced while TSS, weight loss, fruit decay, was increased with increasing storage duration up to 12 days. Furthermore, regarding interaction between treatment and storage duration (TxSD), Ascorbic acid (AA), firmness, color, taste, weight loss of banana was significantly affected except titratable acidity (TA) and total soluble solids (TSS). Declarations Conflict of Interest Statement The author(s) declare(s) that there is no conflict of interest. Author Contribution Mr. Muhammad Asghar got the research work, Abdul Mateen Khattak supervised the research work, and Ahmad Farooq can help with data collection and data analysis and Waqas Habib, Shahbaz Ahmad and Manzoor Ahmed can help me throughout the research work. References Anany, A.M.E., G. F.A. Hassan and F.M.R. Ali. 2009. Effect of edible coating on the shelf life and quality of Anna apple ( Malus domestica Borkh ). J. Food Technol. 7 (1): 5-11. Antunesa, D.M., C.M. Gago, A.M. Cavaco, G. Maria and Miguel. 2012. Edible coating enriched with essential oils and their compounds for fresh and fresh cut fruit. J. of recent patents on Food Nutri Agri. 4(2): 114-122. AOAC. 2012 (Association of official and analytical chemist. (Helrich. K). Baloch, M.S., F. Bibi and M.S. Jilani. 2011. Effect of coating over the quality and shelf life of mango (Mangifera indica. L ) fruits. J. Food process and presrv. 37 (2013): 66-73. Banerjee, S and P.S. Basu. 1992. 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Storage, processing, and nutritional quality of fruits and vegetables. Volume I. Fresh fruits and vegetables (No. Ed. 2). CRC press. Shah, S. T., A. Basit, I. Ullah, M. Sajid, I. Ahmad, I. Ahmad, M.A. Khalid, S. Ullah, I. Ullah and B. Muhammad. 2021. Influence of edible coating and storage duration on post-harvest performance of plum. Pure App. Biol. 10(1): 81-96. Steel, R.G.D. and J.H. Torrie .1997. Principles and Procedures of Statistics, a Biometrical Approach . 3rd Edition, McGraw Hill, Inc. Book Co., New York, Pp 352-358. Summu, G and L. Bayindrili .1995. Effects of sucrose polyester coating on fruit quality of apricot. J. Food. Sci Agri. 67: 537-590. Yaman, O and L. Bayoindrili. 2002. Effect of an edible coating and cold storage on shelf life and quality of cherries. J. LWT. Food sci and technol 35 (2): 146-150. Additional Declarations No competing interests reported. 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Also discoverable on Platform About Our Team In Review Editorial Policies Advisory Board Help Center Resources Author Services Accessibility API Access RSS feed Manage Cookie Preferences © Research Square 2026 | ISSN 2693-5015 (online) Privacy Policy Terms of Service Do Not Sell My Personal Information {"props":{"pageProps":{"initialData":{"identity":"rs-3852216","acceptedTermsAndConditions":true,"allowDirectSubmit":true,"archivedVersions":[],"articleType":"Research Article","associatedPublications":[],"authors":[{"id":266694089,"identity":"d9a1f069-b33a-4173-a8c0-9376a00a421a","order_by":0,"name":"Muhammad Asghar","email":"","orcid":"","institution":"The University of Agriculture","correspondingAuthor":false,"prefix":"","firstName":"Muhammad","middleName":"","lastName":"Asghar","suffix":""},{"id":266694090,"identity":"4d5eded6-3e08-449d-aecb-d211c728137d","order_by":1,"name":"Abdul Mateen Khattak","email":"","orcid":"","institution":"The University of Agriculture","correspondingAuthor":false,"prefix":"","firstName":"Abdul","middleName":"Mateen","lastName":"Khattak","suffix":""},{"id":266694091,"identity":"2a1b2acc-1759-4ea0-ac8c-11a19e931987","order_by":2,"name":"Ahmad Farooq","email":"data:image/png;base64,iVBORw0KGgoAAAANSUhEUgAAAZAAAAAyAQMAAABI0h/eAAAABlBMVEX///8AAABVwtN+AAAACXBIWXMAAA7EAAAOxAGVKw4bAAAA9klEQVRIiWNgGAWjYBAC9gYYi5mB8UFCBYjB3IBTOQjwHEBoYTZ4cAbEYCRWCwMDm+DDNhBNSAv72YcPPpQdlpdv533GkDivNpq/HajlR8U23Fp40o0NZ5w7bNjYzG72IHHb8dwZhxkbGHvO3MapxZ4hjU2at+02YzMzG7tB4rZjuQ1ALcyMbbi18PA/A2uxb2NmY5NInHMsdz5BLRIQWxJ7wFoaanI3ENbyjBnol//JM5jZmA0Sjh3I3QjUchCfX3j40xiBIZZmO7//GOPDHzV1ufPOHz744EcFbi0QwAZnHQaTBwioR9FSR1jxKBgFo2AUjDgAANOIVqTkmL+OAAAAAElFTkSuQmCC","orcid":"","institution":"The University of Agriculture","correspondingAuthor":true,"prefix":"","firstName":"Ahmad","middleName":"","lastName":"Farooq","suffix":""},{"id":266694092,"identity":"78f60bc0-b070-4689-8dd1-a0d8c8db4969","order_by":3,"name":"Waqas Habib","email":"","orcid":"","institution":"The University of Agriculture","correspondingAuthor":false,"prefix":"","firstName":"Waqas","middleName":"","lastName":"Habib","suffix":""},{"id":266694093,"identity":"d793dbbc-ade5-41e0-a151-71e207deba0a","order_by":4,"name":"Shahbaz Ahmad","email":"","orcid":"","institution":"The University of Agriculture","correspondingAuthor":false,"prefix":"","firstName":"Shahbaz","middleName":"","lastName":"Ahmad","suffix":""},{"id":266694094,"identity":"450b3098-7bf0-4e45-b6b9-270971123147","order_by":5,"name":"Manzoor Ahmed","email":"","orcid":"","institution":"The University of Agriculture","correspondingAuthor":false,"prefix":"","firstName":"Manzoor","middleName":"","lastName":"Ahmed","suffix":""}],"badges":[],"createdAt":"2024-01-11 03:59:36","currentVersionCode":1,"declarations":"","doi":"10.21203/rs.3.rs-3852216/v1","doiUrl":"https://doi.org/10.21203/rs.3.rs-3852216/v1","draftVersion":[],"editorialEvents":[],"editorialNote":"","failedWorkflow":false,"files":[{"id":49611706,"identity":"262bd82f-e973-45db-8ae4-758f67c4cbec","added_by":"auto","created_at":"2024-01-15 08:59:20","extension":"pdf","order_by":0,"title":"","display":"","copyAsset":false,"role":"manuscript-pdf","size":297454,"visible":true,"origin":"","legend":"","description":"","filename":"manuscript.pdf","url":"https://assets-eu.researchsquare.com/files/rs-3852216/v1/0438bcb0-5b90-4a7c-b835-5620c5c733e4.pdf"}],"financialInterests":"No competing interests reported.","formattedTitle":"\u003cp\u003eEffect of Different Edible Oil Coating and Storage Life on Post-harvest Quality of Banana Fruit\u003c/p\u003e","fulltext":[{"header":"INTRODUCTION","content":"\u003cp\u003eBanana (\u003cem\u003eMusa paradidica L\u003c/em\u003e.) belongs to family Musaceae. Banana is an edible fruit produced by several kinds of large herbaceous flowering plants in the genus Musa (Memon et al., \u003cspan citationid=\"CR19\" class=\"CitationRef\"\u003e2016\u003c/span\u003e). Banana evolved in the humid tropical regions of South East Asia with India as one of its centers of origin. Modern edible varieties have evolved from the two species \u0026ndash; \u003cem\u003eMusa acuminata\u003c/em\u003e and \u003cem\u003eMusa balbisiana\u003c/em\u003e and their natural hybrids, originally found in the rain forests of South East Asia. During the 17th century AD its cultivation spread to Egypt and Africa. At present banana is being cultivated throughout the warm tropical regions of the world between 300 N and 300 S of the equator (Bantayehu., 2017). Bananas are predominantly produced in Asia, Latin America and Africa. The biggest producers are India and China which produces 29 and 11\u0026nbsp;million tons per year respectively. Production in both countries mostly serves the domestic market. Other large producers are Philippines Ecuador and Brazil (FAO, 2018). About 113.21\u0026nbsp;million tons bananas are produced worldwide per year (FAO, 2018). Approximately 5.6\u0026nbsp;million hectares of land is dedicated to banana production globally. The rapid expansion of the banana industry is evident in the evolution of the harvested area over time, which amounted to 3.6\u0026nbsp;million hectares in 1993 and 4.6\u0026nbsp;million hectares in 2000 (FAOSTAT, \u003cspan citationid=\"CR11\" class=\"CitationRef\"\u003e2017\u003c/span\u003e). In 2017-18, the total area of Pakistan under banana cultivation was 30.1 thousand hectares with an average production of 135.1 thousand tones. The area under banana cultivation in Punjab is 0.2 thousand hectares Sindh 28.1 KPK 0.7 and Baluchistan 1.1 thousand hectares with a total production of banana is 0.9, 109.5, 13 11.7 thousand tones respectively. (MNFSR, \u003cspan citationid=\"CR20\" class=\"CitationRef\"\u003e2018\u003c/span\u003e). Moreover, edible coatings, which intend to reduce ripening processes and protect the fruit from water loss and spoilage, may be a good way to enhance the shelf life of the products. More recently, the inclusion of additives into these edible coatings to increase their effectiveness, such as essential oils and their constituents with antimicrobial and antioxidant activities, has been reported and patented (Antunesa et al., \u003cspan citationid=\"CR2\" class=\"CitationRef\"\u003e2012\u003c/span\u003e). Different edible oil like coconut, olive, butter, custard, paraffin, and so on, is used for coating fruits and vegetables (Baloch et al., \u003cspan citationid=\"CR4\" class=\"CitationRef\"\u003e2011\u003c/span\u003e). The importance of natural ripening agent, banana (both commercially and nutritionally) and problems related to reduce shelf life and quality. The use of edible coating can reduce the respiration rate and retain the quality of banana.\u003c/p\u003e"},{"header":"MATERIALS AND METHODS","content":"\u003cdiv id=\"Sec3\" class=\"Section2\"\u003e \u003ch2\u003eExperimental Site and Plant Material\u003c/h2\u003e \u003cp\u003eThe experiment was carried out to study the Effect of different edible oil coating and storage life on post-harvest quality of banana fruit ripened under natural ripening agent apple at the Department of Horticulture, The University of Agriculture Peshawar Pakistan, during the year 2022. Banana fruit cv. Cavendish was obtained from Peshawar local market brought from Hyderabad during the month of January 2022 at physiological maturity stage.\u003c/p\u003e \u003c/div\u003e \u003cdiv id=\"Sec4\" class=\"Section2\"\u003e \u003ch2\u003eExperimental Design and Treatment Combination\u003c/h2\u003e \u003cp\u003eThe experiment was laid out using Completely Randomized Design (CRD) with two factors repeated two times. Banana fruits were taken at physiological maturity from local market Peshawar and kept in cotton crates and treated with edible oil and kept at room temperature 26\u0026deg;Cat RH 90\u0026ndash;95% for 12 days. Data were collected after 3 days of interval.\u003c/p\u003e \u003c/div\u003e \u003cdiv id=\"Sec5\" class=\"Section2\"\u003e \u003ch2\u003eTreatment with ripening agent apple\u003c/h2\u003e \u003cp\u003eBanana fruits were carefully transported to the storage in wooden boxes. The injured and bruised fruit were discarded. The fruit were washed in running tape water and then dried. Data on qualitative attributes were recorded before and after ripening, about 168 fruit of banana at physiological maturity from the whole fruits were taken and ripened under polyethylene with 130 gm apple without slices in each bunch (12) of banana. After ripening of banana apples were removed from packaging materials.\u003c/p\u003e \u003c/div\u003e \u003cdiv id=\"Sec6\" class=\"Section2\"\u003e \u003ch2\u003ePreparation of edible oil\u003c/h2\u003e \u003cp\u003eEdible oil was taken from local market Board bazar Peshawar with 100% purity. Twenty four ml olive oil was coated on 12 bananas each banana was coated completely with 2 ml by cotton. Similar procedure was carried out for coating banana fruits with coconut and butter oil.\u003c/p\u003e \u003c/div\u003e \u003cdiv id=\"Sec7\" class=\"Section2\"\u003e \u003ch2\u003eStudied Parameters:\u003c/h2\u003e \u003cp\u003eFruit firmness (kgcm\u003csup\u003e\u0026minus;\u0026thinsp;2\u003c/sup\u003e) (determined by with the help of penetrometer), Total soluble solids (\u0026deg;Brix) (using a standard method of Association of Official Agricultural Chemists (AOAC) (2012) using an Abbe refractometer), Titratable acidity (%) (Determined using the titrimetric method as described in AOAC (\u003cspan citationid=\"CR3\" class=\"CitationRef\"\u003e2012\u003c/span\u003e), Ascorbic acid (Vitamin C) (titrimetric method as described in AOAC (\u003cspan citationid=\"CR3\" class=\"CitationRef\"\u003e2012\u003c/span\u003e), Weight loss (using a high-performance balance), Decay percentage (%) (Calculated by following formula using\u003cspan class=\"InlineEquation\"\u003e\u003cspan class=\"mathinline\"\u003e\\(Decay percentage=\\frac{No. of rotten fruits }{Total no. of fruits}\\times 100\\)\u003c/span\u003e\u003c/span\u003e), Taste (through visual observation and give numbers to fruit on the basis of taste), Color (through visual observation and give numbers to fruit on the basis of color).\u003c/p\u003e \u003c/div\u003e \u003cdiv id=\"Sec8\" class=\"Section2\"\u003e \u003ch2\u003eStatistical analysis\u003c/h2\u003e \u003cp\u003eThe data collected on various attributes were analyzed using Completely Randomized Design (CRD) using statistical software 8.1. In case, the data was significant, least significant difference test (LSD) was applied for mean comparison (Steel and Torrie \u003cspan citationid=\"CR25\" class=\"CitationRef\"\u003e1997\u003c/span\u003e).\u003c/p\u003e \u003c/div\u003e"},{"header":"RESULTS AND DISCUSSION","content":"\u003cp\u003eThe experiment was performed to assess the Effect of different edible oil coating and storage life on post-harvest quality of banana fruit. The data of all the experimental parameters were recorded. The results have been mentioned and discussed, and possible clarifications have been given under the following headings.\u003c/p\u003e \u003cdiv id=\"Sec10\" class=\"Section2\"\u003e \u003ch2\u003eFirmness (Kg cm\u003csup\u003e\u0026minus;\u0026thinsp;2\u003c/sup\u003e)\u003c/h2\u003e \u003cp\u003eThe data relating to firmness are present in Table \u003cspan refid=\"Tab1\" class=\"InternalRef\"\u003e1\u003c/span\u003e. Statistical analyses show that there were significant differences among the edible coating as well as storage life in term of fruit firmness. The interaction between edible coating and storage life was significant. The mean data showed that banana fruits coated with butter oil recorded the highest firmness (3.29 Kg cm\u003csup\u003e\u0026minus;\u0026thinsp;2\u003c/sup\u003e), and the lowest firmness (2.80 Kg cm\u003csup\u003e\u0026minus;\u0026thinsp;2\u003c/sup\u003e) recorded in banana fruit coated with olive oil. The mean for storage duration maximum firmness was found in fresh ripened fruit (4.00 Kg cm\u003csup\u003e\u0026minus;\u0026thinsp;2\u003c/sup\u003e) while minimum firmness was found (1.86 Kg cm\u003csup\u003e\u0026minus;\u0026thinsp;2\u003c/sup\u003e) after 12 days. The treatment and storage duration interaction (T\u0026times;SD) showed that the highest firmness (3.85 Kg cm\u003csup\u003e\u0026minus;\u0026thinsp;2\u003c/sup\u003e) was observed in banana fruits coated with butter oil for 3 days and the lowest firmness was recorded in banana fruits untreated with coating materials stored for 12 days.\u003c/p\u003e \u003cp\u003e \u003cdiv class=\"gridtable\"\u003e\u003ctable float=\"Yes\" id=\"Tab1\" border=\"1\"\u003e \u003ccaption language=\"En\"\u003e \u003cdiv class=\"CaptionNumber\"\u003eTable 1\u003c/div\u003e \u003cdiv class=\"CaptionContent\"\u003e \u003cp\u003eFirmness (kgcm\u003csup\u003e\u0026minus;\u0026thinsp;2\u003c/sup\u003e), Total soluble solid (TSS ᵒbrix), Titrate acidity (%) and Ascorbic acid (mg/100gm) of banana fruit as affected by edible oil coating and storage life.\u003c/p\u003e \u003c/div\u003e \u003c/caption\u003e \u003ccolgroup cols=\"7\"\u003e \u003cdiv align=\"left\" class=\"colspec\" colname=\"c1\" colnum=\"1\"\u003e\u003c/div\u003e \u003cdiv align=\"left\" class=\"colspec\" colname=\"c2\" colnum=\"2\"\u003e\u003c/div\u003e \u003cdiv align=\"left\" class=\"colspec\" colname=\"c3\" colnum=\"3\"\u003e\u003c/div\u003e \u003cdiv align=\"left\" class=\"colspec\" colname=\"c4\" colnum=\"4\"\u003e\u003c/div\u003e \u003cdiv align=\"left\" class=\"colspec\" colname=\"c5\" colnum=\"5\"\u003e\u003c/div\u003e \u003cdiv align=\"left\" class=\"colspec\" colname=\"c6\" colnum=\"6\"\u003e\u003c/div\u003e \u003cdiv align=\"left\" class=\"colspec\" colname=\"c7\" colnum=\"7\"\u003e\u003c/div\u003e \u003cthead\u003e \u003ctr\u003e \u003cth align=\"left\" colspan=\"2\" nameend=\"c2\" namest=\"c1\"\u003e \u003cp\u003eTreatment\u003c/p\u003e \u003c/th\u003e \u003cth align=\"left\" colspan=\"5\" nameend=\"c7\" namest=\"c3\"\u003e \u003cp\u003eAttributes\u003c/p\u003e \u003c/th\u003e \u003c/tr\u003e \u003c/thead\u003e \u003ctbody\u003e \u003ctr\u003e \u003ctd align=\"left\" colspan=\"2\" nameend=\"c2\" namest=\"c1\"\u003e \u003cp\u003eStorage Time\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c3\"\u003e \u003cp\u003eFirmness (Kg cm\u003csup\u003e\u0026minus;\u0026thinsp;2\u003c/sup\u003e)\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c4\"\u003e \u003cp\u003eTotal Soluble Solids (TSS \u0026deg;brix)\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colspan=\"2\" nameend=\"c6\" namest=\"c5\"\u003e \u003cp\u003eTitrate Acidity (%)\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c7\"\u003e \u003cp\u003eAscorbic acid (mg/100gm)\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"left\" colspan=\"2\" nameend=\"c2\" namest=\"c1\"\u003e \u003cp\u003e0\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c3\"\u003e \u003cp\u003e4\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c4\"\u003e \u003cp\u003e24\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colspan=\"2\" nameend=\"c6\" namest=\"c5\"\u003e \u003cp\u003e0.32\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c7\"\u003e \u003cp\u003e6\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"left\" colspan=\"2\" nameend=\"c2\" namest=\"c1\"\u003e \u003cp\u003e3\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c3\"\u003e \u003cp\u003e3.51\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c4\"\u003e \u003cp\u003e25.51\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colspan=\"2\" nameend=\"c6\" namest=\"c5\"\u003e \u003cp\u003e0.29\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c7\"\u003e \u003cp\u003e5.00\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"left\" colspan=\"2\" nameend=\"c2\" namest=\"c1\"\u003e \u003cp\u003e6\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c3\"\u003e \u003cp\u003e3.11\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c4\"\u003e \u003cp\u003e26.11\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colspan=\"2\" nameend=\"c6\" namest=\"c5\"\u003e \u003cp\u003e0.26\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c7\"\u003e \u003cp\u003e3.73\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"left\" colspan=\"2\" nameend=\"c2\" namest=\"c1\"\u003e \u003cp\u003e9\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c3\"\u003e \u003cp\u003e2.59\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c4\"\u003e \u003cp\u003e26.63\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colspan=\"2\" nameend=\"c6\" namest=\"c5\"\u003e \u003cp\u003e0.23\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c7\"\u003e \u003cp\u003e3.64\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"left\" colspan=\"2\" nameend=\"c2\" namest=\"c1\"\u003e \u003cp\u003e12\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c3\"\u003e \u003cp\u003e1.86\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c4\"\u003e \u003cp\u003e27.03\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colspan=\"2\" nameend=\"c6\" namest=\"c5\"\u003e \u003cp\u003e0.19\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c7\"\u003e \u003cp\u003e2.92\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"left\" colspan=\"2\" nameend=\"c2\" namest=\"c1\"\u003e \u003cp\u003eLSD (P\u0026thinsp;\u0026le;\u0026thinsp;5%)\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c3\"\u003e \u003cp\u003e0.16\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c4\"\u003e \u003cp\u003e0.22\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colspan=\"2\" nameend=\"c6\" namest=\"c5\"\u003e \u003cp\u003e0.017\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c7\"\u003e \u003cp\u003e0.23\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"left\" colspan=\"7\" nameend=\"c7\" namest=\"c1\"\u003e \u003cp\u003eCoating Oil\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"left\" colspan=\"2\" nameend=\"c2\" namest=\"c1\"\u003e \u003cp\u003eOlive Oil\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c3\"\u003e \u003cp\u003e2.80\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c4\"\u003e \u003cp\u003e26.19\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colspan=\"2\" nameend=\"c6\" namest=\"c5\"\u003e \u003cp\u003e0.24\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c7\"\u003e \u003cp\u003e3.66\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"left\" colspan=\"2\" nameend=\"c2\" namest=\"c1\"\u003e \u003cp\u003eCoconut Oil\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c3\"\u003e \u003cp\u003e2.95\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c4\"\u003e \u003cp\u003e25.89\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colspan=\"2\" nameend=\"c6\" namest=\"c5\"\u003e \u003cp\u003e0.25\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c7\"\u003e \u003cp\u003e4.25\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"left\" colspan=\"2\" nameend=\"c2\" namest=\"c1\"\u003e \u003cp\u003eButter Oil\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c3\"\u003e \u003cp\u003e3.29\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c4\"\u003e \u003cp\u003e25.49\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colspan=\"2\" nameend=\"c6\" namest=\"c5\"\u003e \u003cp\u003e0.28\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c7\"\u003e \u003cp\u003e4.86\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"left\" colname=\"c1\"\u003e \u003cp\u003eLSD (P\u0026thinsp;\u0026le;\u0026thinsp;5%)\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colspan=\"2\" nameend=\"c3\" namest=\"c2\"\u003e \u003cp\u003e0.13\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colspan=\"2\" nameend=\"c5\" namest=\"c4\"\u003e \u003cp\u003e0.18\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c6\"\u003e \u003cp\u003e0.014\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c7\"\u003e \u003cp\u003e0.20\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"left\" colname=\"c1\"\u003e \u003cp\u003eInteraction storage time\u0026times; coating oil\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colspan=\"2\" nameend=\"c3\" namest=\"c2\"\u003e \u003cp\u003e*\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colspan=\"2\" nameend=\"c5\" namest=\"c4\"\u003e \u003cp\u003eNS\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c6\"\u003e \u003cp\u003eNS\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c7\"\u003e \u003cp\u003e*\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003c/tbody\u003e \u003c/colgroup\u003e \u003c/table\u003e\u003c/div\u003e \u003c/p\u003e \u003cp\u003eAccording to mean the firmness was gradually decreases as storage interval increases in both treated and untreated treatments. At the end control clearly shows the lowest firmness.\u003c/p\u003e \u003cp\u003eThe retention of firmness can be explained by retarded degradation insoluble protections to the more soluble pectic acid and pectin. During fruit ripening depolymerization or shortening of chain length of pectin substances occurs within increase pectin sterase and polygalactronase activities (Yaman and Bayoindril, 2002). Low oxygen and high carbon dioxide concentration reduce the activities of these enzymes and allow retention of the firmness during storage (Salunkhe et al., \u003cspan citationid=\"CR23\" class=\"CitationRef\"\u003e1991\u003c/span\u003e). Application of coating reduced the respiration rate of fruits after its harvest, due to which less catabolic works happens and maintains the decrease in firmness (Summu and Bayindirli, 1995). Our result greatly reflects the result of Anany et al. (\u003cspan citationid=\"CR1\" class=\"CitationRef\"\u003e2009\u003c/span\u003e). Edible coating significantly retained the firmness of Anna apple \u003cem\u003eMalus domestica Borkh\u003c/em\u003e.\u003c/p\u003e \u003cp\u003e \u003cb\u003eTotal Soluble Solids (TSS\u003c/b\u003e \u0026deg;\u003cb\u003ebrix)\u003c/b\u003e\u003c/p\u003e \u003cp\u003eThe mean data regarding TSS of banana is shown in Table \u003cspan refid=\"Tab1\" class=\"InternalRef\"\u003e1\u003c/span\u003e. Statistical analyses show that there were significant differences among the edible coating as well as storage life in term of TSS. However the interaction between edible coating and storage life was non-significant. The mean data show that banana fruit coated with olive oil recorded maximum TSS (26.19 \u0026deg;brix) which was followed by TSS (25.89 \u0026deg; brix) in banana fruits coated with coconut oil and while lowest TSS (25.49 \u0026deg;brix) was observed in banana fruits coated with butter oil. The mean for storage duration the highest TSS (27.03 \u0026deg; brix) was recorded in banana fruits stored for 12 days and minimum TSS (24.00 \u0026deg;brix) was observed in freshly harvested banana after ripening.\u003c/p\u003e \u003cp\u003eIt is evident from the mean table that maximum total soluble solids was recorded in fruit stored for 12 days while the minimum total soluble solids was recorded in freshly harvested fruits. Khan \u003cem\u003eet al\u003c/em\u003e. (2010) reported that increase in the TSS of citrus fruits is mainly due to the breakdown of complex carbohydrates into sugar and low moisture content of the fruit (Bindu et al. \u003cspan citationid=\"CR7\" class=\"CitationRef\"\u003e2017\u003c/span\u003e) also found increase in total soluble solids (TSS) level in all three treatments from day 1 to day 5.On 5th day the total soluble solids ( TSS) was significantly higher than on 1st day, thus, genetic makeup of fruit plays major role in increasing total soluble solids (TSS) day by day. Further more rapid increase in TSS due to higher rate of cell metabolism which results reduction in total acidity by concerting different acids into sugars. Soften the fruits and thus leads to faster senescence process. Thus, our result reflects the result of (Baloch et al., \u003cspan citationid=\"CR4\" class=\"CitationRef\"\u003e2011\u003c/span\u003e) that TSS has been slowly increased in mango fruits coated with butter oil compared to other treatment.\u003c/p\u003e \u003c/div\u003e \u003cdiv id=\"Sec11\" class=\"Section2\"\u003e \u003ch2\u003eTitrate Acidity (%)\u003c/h2\u003e \u003cp\u003eThe mean data regarding titrate acidity of banana is shown in Table \u003cspan refid=\"Tab1\" class=\"InternalRef\"\u003e1\u003c/span\u003e. Statistical analyses show that there were significant differences among the edible coating as well as storage life in term of titrate acidity. However the interaction between edible coating and storage life was non-significant. The mean data showed that Banana fruits coated with butter oil significantly retained highest TA (0.28%) which significantly similar with TA (0.25%) in banana fruits coated with coconut oil, and the minimum TA is recorded in banana fruit coated with olive oil. Concerning the mean data for storage duration the maximum titrate acidity (0.32%) was recorded in freshly harvested ripened banana fruits while the minimum titratable acidity (0.17%) was observed in Banana fruits stored for 12 days.\u003c/p\u003e \u003cp\u003eThe results show that the titrate acidity values were gradually and significantly decreased with increasing storage duration. The untreated sample had the lowest level of titrate acidity at the end of storage period, while other treatments have high than control. Since organic acids such as malic or citric acid are primary substances for respiration, a reduction in acidity and hence an increasing pH are expected in highly respiring fruits. Coating may reduce respiration rates and may, therefore delay the utilization of organic acids (Yaman and Boyoindirli 2002). So our results best reflects the results of (Anany et al., \u003cspan citationid=\"CR1\" class=\"CitationRef\"\u003e2009\u003c/span\u003e).\u003c/p\u003e \u003c/div\u003e \u003cdiv id=\"Sec12\" class=\"Section2\"\u003e \u003ch2\u003eAscorbic acid (mg/100gm)\u003c/h2\u003e \u003cp\u003eThe data relating to ascorbic acid are present in Table \u003cspan refid=\"Tab1\" class=\"InternalRef\"\u003e1\u003c/span\u003e. Statistical analyses show that there were significant differences among the edible coating as well as storage life in term of ascorbic acid. The interaction between edible coating and storage life was significant. The mean data showed that maximum Ascorbic acid (4.86 mg/100gm) was observed in banana fruits coated with butter oil and the minimum Ascorbic acid (3.66mg/100gm) was recorded in banana fruit treated with olive oil. Regarding the mean for storage duration the highest Ascorbic acid (6.00 mg/100gm) was observed in banana in freshly harvest ripened fruits and the lowest ascorbic acid (2.92mg/100gm) was recorded in Banana fruits stored for 12 days. The (T \u0026times; SD) interaction showed that highest Ascorbic acid (6.00 mg/100 gm.) was found in freshly harvest ripened banana fruits and the lowest Ascorbic acid (0.60 mg/100gm) was found in banana fruits stored for 12 days.\u003c/p\u003e \u003cp\u003eOur results show that Ascorbic acid content was maximum in fresh fruits then those of last storage. Also Coating has control the Vitamen C content up to some extent, the best result was fruits coated with butter oil. And worst result was the fruits uncoated and unpacked.\u003c/p\u003e \u003cp\u003eAscorbic acid is water soluble and for that reason it is depleted with the moisture loss. Castor oil coating retains ascorbic acid content by reducing water loss and retarding ripening process. Castor oil also adhere antioxidants which inhibits oxidation of the fruit and as a result retains the ascorbic acid content of fruit (Park, \u003cspan citationid=\"CR21\" class=\"CitationRef\"\u003e1999\u003c/span\u003e). So our result is in best agreement with the results of (Shah et al., \u003cspan citationid=\"CR24\" class=\"CitationRef\"\u003e2021\u003c/span\u003e) that maximum Ascorbic acid was found in plum fruits coated castor oil then all other treatments including control. Influence of edible coating and storage duration on post-harvest performance of plum.\u003c/p\u003e \u003c/div\u003e \u003cdiv id=\"Sec13\" class=\"Section2\"\u003e \u003ch2\u003eWeight loss (%)\u003c/h2\u003e \u003cp\u003eThe data relating to weight loss are present in Table \u003cspan refid=\"Tab2\" class=\"InternalRef\"\u003e2\u003c/span\u003e. Statistical analyses show that there were significant differences among the edible coating as well as storage life in term of fruit weight loss. The interaction between edible coating and storage life was significant. The mean data showed that maximum weight loss (5.05%) was recorded in of banana fruit coated with olive oil, which was followed by weight loss (4.56%) in banana fruits treated with coconut oil. The lowest weight loss (3.79%) was observed in Banana fruits coated with butter oil. Regarding the mean data for storage duration the highest weight loss (9.3%) was recorded in banana fruits stored for 12 days. The lowest weight loss (2.52) was observed in banana fruits stored for 3 days. Regarding the T\u0026times;SD interaction ,more weight loss (11.66%) was recorded in banana fruits untreated with coating materials stored for 12 days while less weight loss (1.77%) was observed in Banana fruits coated with butter oil stored for 3 days.\u003c/p\u003e \u003cp\u003e \u003cdiv class=\"gridtable\"\u003e\u003ctable float=\"Yes\" id=\"Tab2\" border=\"1\"\u003e \u003ccaption language=\"En\"\u003e \u003cdiv class=\"CaptionNumber\"\u003eTable 2\u003c/div\u003e \u003cdiv class=\"CaptionContent\"\u003e \u003cp\u003eWeight loss (%), Decay percentage (%), Taste and color of banana fruit as affected by edible oil coating and storage life.\u003c/p\u003e \u003c/div\u003e \u003c/caption\u003e \u003ccolgroup cols=\"7\"\u003e \u003cdiv align=\"left\" class=\"colspec\" colname=\"c1\" colnum=\"1\"\u003e\u003c/div\u003e \u003cdiv align=\"left\" class=\"colspec\" colname=\"c2\" colnum=\"2\"\u003e\u003c/div\u003e \u003cdiv align=\"left\" class=\"colspec\" colname=\"c3\" colnum=\"3\"\u003e\u003c/div\u003e \u003cdiv align=\"left\" class=\"colspec\" colname=\"c4\" colnum=\"4\"\u003e\u003c/div\u003e \u003cdiv align=\"left\" class=\"colspec\" colname=\"c5\" colnum=\"5\"\u003e\u003c/div\u003e \u003cdiv align=\"left\" class=\"colspec\" colname=\"c6\" colnum=\"6\"\u003e\u003c/div\u003e \u003cdiv align=\"left\" class=\"colspec\" colname=\"c7\" colnum=\"7\"\u003e\u003c/div\u003e \u003cthead\u003e \u003ctr\u003e \u003cth align=\"left\" colspan=\"2\" nameend=\"c2\" namest=\"c1\"\u003e \u003cp\u003eTreatment\u003c/p\u003e \u003c/th\u003e \u003cth align=\"left\" colspan=\"5\" nameend=\"c7\" namest=\"c3\"\u003e \u003cp\u003eAttributes\u003c/p\u003e \u003c/th\u003e \u003c/tr\u003e \u003c/thead\u003e \u003ctbody\u003e \u003ctr\u003e \u003ctd align=\"left\" colspan=\"2\" nameend=\"c2\" namest=\"c1\"\u003e \u003cp\u003eStorage Time\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c3\"\u003e \u003cp\u003eWeight loss (%)\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c4\"\u003e \u003cp\u003eDecay percentage (%)\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colspan=\"2\" nameend=\"c6\" namest=\"c5\"\u003e \u003cp\u003eTaste\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c7\"\u003e \u003cp\u003eColor\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"left\" colspan=\"2\" nameend=\"c2\" namest=\"c1\"\u003e \u003cp\u003e0\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c3\"\u003e \u003cp\u003e0\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c4\"\u003e \u003cp\u003e0\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colspan=\"2\" nameend=\"c6\" namest=\"c5\"\u003e \u003cp\u003e6\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c7\"\u003e \u003cp\u003e4\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"left\" colspan=\"2\" nameend=\"c2\" namest=\"c1\"\u003e \u003cp\u003e3\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c3\"\u003e \u003cp\u003e2.52\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c4\"\u003e \u003cp\u003e0\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colspan=\"2\" nameend=\"c6\" namest=\"c5\"\u003e \u003cp\u003e6.33\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c7\"\u003e \u003cp\u003e6.16\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"left\" colspan=\"2\" nameend=\"c2\" namest=\"c1\"\u003e \u003cp\u003e6\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c3\"\u003e \u003cp\u003e5.02\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c4\"\u003e \u003cp\u003e0\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colspan=\"2\" nameend=\"c6\" namest=\"c5\"\u003e \u003cp\u003e7.16\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c7\"\u003e \u003cp\u003e7.16\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"left\" colspan=\"2\" nameend=\"c2\" namest=\"c1\"\u003e \u003cp\u003e9\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c3\"\u003e \u003cp\u003e5.51\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c4\"\u003e \u003cp\u003e3.47\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colspan=\"2\" nameend=\"c6\" namest=\"c5\"\u003e \u003cp\u003e7.66\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c7\"\u003e \u003cp\u003e7.5\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"left\" colspan=\"2\" nameend=\"c2\" namest=\"c1\"\u003e \u003cp\u003e12\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c3\"\u003e \u003cp\u003e9.3\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c4\"\u003e \u003cp\u003e11.10\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colspan=\"2\" nameend=\"c6\" namest=\"c5\"\u003e \u003cp\u003e7.67\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c7\"\u003e \u003cp\u003e7.66\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"left\" colspan=\"2\" nameend=\"c2\" namest=\"c1\"\u003e \u003cp\u003eLSD (P\u0026thinsp;\u0026le;\u0026thinsp;5%)\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c3\"\u003e \u003cp\u003e0.08\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c4\"\u003e \u003cp\u003e0.9\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colspan=\"2\" nameend=\"c6\" namest=\"c5\"\u003e \u003cp\u003e0.18\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c7\"\u003e \u003cp\u003e0.18\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"left\" colspan=\"7\" nameend=\"c7\" namest=\"c1\"\u003e \u003cp\u003eCoating Oil\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"left\" colspan=\"2\" nameend=\"c2\" namest=\"c1\"\u003e \u003cp\u003eOlive Oil\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c3\"\u003e \u003cp\u003e5.05\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c4\"\u003e \u003cp\u003e5.41\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colspan=\"2\" nameend=\"c6\" namest=\"c5\"\u003e \u003cp\u003e6.6\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c7\"\u003e \u003cp\u003e6.2\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"left\" colspan=\"2\" nameend=\"c2\" namest=\"c1\"\u003e \u003cp\u003eCoconut Oil\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c3\"\u003e \u003cp\u003e4.56\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c4\"\u003e \u003cp\u003e3.33\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colspan=\"2\" nameend=\"c6\" namest=\"c5\"\u003e \u003cp\u003e6.5\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c7\"\u003e \u003cp\u003e6\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"left\" colspan=\"2\" nameend=\"c2\" namest=\"c1\"\u003e \u003cp\u003eButter Oil\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c3\"\u003e \u003cp\u003e3.79\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c4\"\u003e \u003cp\u003e0\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colspan=\"2\" nameend=\"c6\" namest=\"c5\"\u003e \u003cp\u003e7.8\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c7\"\u003e \u003cp\u003e7.3\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"left\" colname=\"c1\"\u003e \u003cp\u003eLSD (P\u0026thinsp;\u0026le;\u0026thinsp;5%)\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colspan=\"2\" nameend=\"c3\" namest=\"c2\"\u003e \u003cp\u003e0.07\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colspan=\"2\" nameend=\"c5\" namest=\"c4\"\u003e \u003cp\u003e0.7\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c6\"\u003e \u003cp\u003e0.15\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c7\"\u003e \u003cp\u003e0.15\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"left\" colname=\"c1\"\u003e \u003cp\u003eInteraction storage time\u0026times; coating oil\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colspan=\"2\" nameend=\"c3\" namest=\"c2\"\u003e \u003cp\u003e*\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colspan=\"2\" nameend=\"c5\" namest=\"c4\"\u003e \u003cp\u003e*\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c6\"\u003e \u003cp\u003e*\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c7\"\u003e \u003cp\u003e*\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003c/tbody\u003e \u003c/colgroup\u003e \u003c/table\u003e\u003c/div\u003e \u003c/p\u003e \u003cp\u003eThe primary mechanism of moisture loss from fresh fruits and vegetables is by vapour phase diffusion driven by a gradient of water vapour pressure at different locations. (Yaman and Bayoindrili, \u003cspan citationid=\"CR27\" class=\"CitationRef\"\u003e2002\u003c/span\u003e). On the other hand, respirations cause a weight reduction because a carbon atom is lost from the fruit in each cycle (Labuza \u003cem\u003eet al.\u003c/em\u003e, 1984). Wax coating decrease the rate of respiration and transpiration which resulted in reduced weight loss upto 65% compared to control sample in apple cv. Tsugaru (Lim-Byung et al., \u003cspan citationid=\"CR17\" class=\"CitationRef\"\u003e1998\u003c/span\u003e). Weight loss in control was high due to high rate of transpiration and respiration as compared to wax treated samples. This is because of the barrier that is provided by the wax coating between inner and outer environment of the fruits and hence maintain the weight of the fruits throughout the storage (Grierson, \u003cspan citationid=\"CR12\" class=\"CitationRef\"\u003e1998\u003c/span\u003e).\u003c/p\u003e \u003cp\u003eSo our result is in agreement with the finding of (Baloch et al., \u003cspan citationid=\"CR4\" class=\"CitationRef\"\u003e2011\u003c/span\u003e) that butter oil coating has antioxidant and hydrophobic properties and hence significantly retained the weight loss in mango.\u003c/p\u003e \u003c/div\u003e \u003cdiv id=\"Sec14\" class=\"Section2\"\u003e \u003ch2\u003eDecay percentage (%)\u003c/h2\u003e \u003cp\u003eThe data relating to decay percentage are present in Table \u003cspan refid=\"Tab2\" class=\"InternalRef\"\u003e2\u003c/span\u003e. Statistical analyses show that there were significant differences among the edible oil coating as well as storage life in term of fruit weight loss. The interaction between edible oil coating and storage life was significant. The mean showed that highest fruit decay (5.41%) was recorded in Banana fruit coated with olive oil, which was followed by fruit decay (3.33%) in banana fruits coated with coconut oil. The lowest fruit decay (0.00%) was observed in Banana fruits coated with butter oil. Regarding the mean for storage duration the highest fruit decay (11.10%) was recorded in banana fruits stored for 12 days. The lowest fruit decay (0.00) was observed in freshly harvest ripened banana. Regarding the T\u0026times;SD interaction more fruit decay (25.00%) was recorded in Banana fruits untreated with coating materials and stored for 12 days.\u003c/p\u003e \u003cp\u003eThe results show that no decay sign were observed after 6 day after the beginning of storage period. Coating significantly reduced percent decay compared to control sample without coating during the storage period.\u003c/p\u003e \u003cp\u003eDecay percentage of the control at the end of storage period was highest then decay percentage of fruits coated with butter oil. The decrease in decay percent of treated sample was probably due to the effect of these coating and packaging on delaying senescence, which allowed the commodity more vulnerable to pathogenic infection as a result of loss of cellular or tissue integrity (Banerjee and Basu 2005). Our result is in agreement with (Anany et al., \u003cspan citationid=\"CR1\" class=\"CitationRef\"\u003e2009\u003c/span\u003e) who observed that edible oil coating prevented the fruits (Anna apple) from decay.\u003c/p\u003e \u003c/div\u003e \u003cdiv id=\"Sec15\" class=\"Section2\"\u003e \u003ch2\u003eTaste\u003c/h2\u003e \u003cp\u003eThe data relating to taste are present in Table \u003cspan refid=\"Tab2\" class=\"InternalRef\"\u003e2\u003c/span\u003e. Statistical analyses show that there were significant differences among the edible oil coating as well as storage life in term of fruit taste. The interaction between edible oil coating and storage life was significant. The mean showed that highest taste score (7.8) was recorded in Banana fruits coated with butter oil. The lowest taste score (6.6) was observed in Banana fruits in olive oil. According to the mean for storage duration the highest taste score (7.67) was recorded in banana fruits stored for 12 days. The lowest taste score (6.00) was observed in banana fruits in freshly harvested ripened fruits. Regarding the (T \u0026times; SD) interaction, more taste score (9.00) was recorded in Banana fruits treated with butter oil coating and closely followed (9.00) stored for 12 days.\u003c/p\u003e \u003cp\u003eDuring storage duration also maximum taste recorded in fruits stored for 12 days while the minimum was recorded in freshly harvested fruits. They are synthesized in the cytosol and localized in vacuoles and synthesized via the phenylpropanoid pathway. Two classes of genes are required for anthocyanin biosynthesis, the structural genes encoding the enzymes that directly participate in the formation of anthocyanin and other flavonoids and the regulatory genes that control the transcription of structural genes. It has been reported that ethylene is involved in regulation of genes related to anthocyanin biosynthesis (El-Kereamy et al., \u003cspan citationid=\"CR9\" class=\"CitationRef\"\u003e2003\u003c/span\u003e). Astringency which arises due to tannins in fruits shows a decreasing trend during ripening of many fruits. It is reported that astringency depends on the molecular structure of tannin which determines cross linking with proteins and glycoproteins (Goldstein and Swain \u003cspan citationid=\"CR13\" class=\"CitationRef\"\u003e1963\u003c/span\u003e). Therefore tannins give astringent taste when they are dissolved in saliva. An increase in the molecular weight of tannin by polymerization which occurs during ripening causes a lack of astringency due to the insolubility of tannins (Jackson \u003cem\u003eet al.\u003c/em\u003e, 2008). Our result show that best taste was found in Banana fruits coated with butter oil. So our result is in best agreement with the results of Shah et al. (\u003cspan citationid=\"CR24\" class=\"CitationRef\"\u003e2021\u003c/span\u003e) that best taste score was found in plum fruits coated castor oil then all other treatments including control.\u003c/p\u003e \u003c/div\u003e \u003cdiv id=\"Sec16\" class=\"Section2\"\u003e \u003ch2\u003eColor\u003c/h2\u003e \u003cp\u003eThe data relating to color are present in Table \u003cspan refid=\"Tab2\" class=\"InternalRef\"\u003e2\u003c/span\u003e. Statistical analyses show that there were significant differences among the edible oil coating as well as storage life in term of fruit color. The interaction between edible oil coating and storage life was significant. The mean showed that maximum color score (7.3) was recorded in banana fruits coated with butter oil and the minimum color score (6.00) was observed in banana fruits coated with coconut oil. The mean for storage duration the highest color score (7.66) was recorded in banana fruits stored for 12 days. The lowest color score (4.00) was observed in freshly harvest ripened banana fruits. Concerning the interaction and storage duration (T \u0026times; SD), more color score (9.00) was recorded in banana fruits treated with butter oil closely followed by (9.00) stored for 12 days while least Color score (4.00) was observed in freshly harvest ripened banana fruits.\u003c/p\u003e \u003cp\u003eDuring storage duration also maximum color recorded in fruits stored for 12 days while the minimum was recorded in freshly harvested fruits Color development is an important maturity index of many fruits and associated with ripening. In many cases the color change during fruit ripening is due to the unmasking of preexisting pigments by degradation of chlorophylls and synthesis of anthocyanin and carotenoids (Lizada \u003cem\u003eet al\u003c/em\u003e., 1993). Carotenoid biosynthesis during ripening has been studied using tomato plant as a model. Carotenoids are derived from terpenoids and are synthesized in fruit at a high rate during the transition from chloroplast to chromoplast (Bouzayen et al., \u003cspan citationid=\"CR8\" class=\"CitationRef\"\u003e2010\u003c/span\u003e). Anthocyanins are responsible for orange, red, pink, blue and purple colours in fruits and can be classified in to two groups as flavonoids and phenolic compounds (Rogez et al., \u003cspan citationid=\"CR22\" class=\"CitationRef\"\u003e2011\u003c/span\u003e). They are synthesized in the cytosol and localized in vacuoles and synthesized via the phenylpropanoid pathway. Two classes of genes are required for anthocyanin biosynthesis, the structural genes encoding the enzymes that directly participate in the formation of anthocyanin and other flavonoids and the regulatory genes that control the transcription of structural genes. It has been reported that ethylene is involved in regulation of genes related to anthocyanin biosynthesis (El-Kereamy et al., \u003cspan citationid=\"CR9\" class=\"CitationRef\"\u003e2003\u003c/span\u003e). Our result show that best color was found in banana fruits coated with butter oil. So our result is in best agreement with the results of Shah et al. (\u003cspan citationid=\"CR24\" class=\"CitationRef\"\u003e2021\u003c/span\u003e) that best color score was found in plum fruits coated castor oil then all other treatments including control. Influence of edible coating and storage duration on post-harvest performance of plum.\u003c/p\u003e \u003c/div\u003e"},{"header":"Conclusion","content":"\u003cp\u003eIt is concluded from the present experiment result that:\u003cdiv class=\"BlockQuote\"\u003e\u003cp\u003eThe banana fruits coated with butter oil significantly affected by firmness, titrate acidity (TA), Ascorbic acid (AA), weight loss, fruit decay, taste and color as compared to other edible oils, and control treatment. Olive oil can significantly affect total soluble solid (TSS).\u003c/p\u003e\u003cp\u003eAll the qualitative attributes of banana was significantly affected by storage duration. However firmness, TA, AA was significantly reduced while TSS, weight loss, fruit decay, was increased with increasing storage duration up to 12 days.\u003c/p\u003e\u003cp\u003eFurthermore, regarding interaction between treatment and storage duration (TxSD), Ascorbic acid (AA), firmness, color, taste, weight loss of banana was significantly affected except titratable acidity (TA) and total soluble solids (TSS).\u003c/p\u003e\u003c/div\u003e\u003c/p\u003e"},{"header":"Declarations","content":"\u003cp\u003e\u003cstrong\u003eConflict of Interest Statement\u0026nbsp;\u003c/strong\u003e\u003c/p\u003e\n\u003cp\u003eThe author(s) declare(s) that there is no conflict of interest.\u003c/p\u003e \u003c/p\u003e\u003ch2\u003eAuthor Contribution\u003c/h2\u003e\u003cp\u003eMr. Muhammad Asghar got the research work, Abdul Mateen Khattak supervised the research work, and Ahmad Farooq can help with data collection and data analysis and Waqas Habib, Shahbaz Ahmad and Manzoor Ahmed can help me throughout the research work.\u003c/p\u003e"},{"header":"References","content":"\u003col\u003e\n\u003cli\u003eAnany, A.M.E., G. F.A. Hassan and F.M.R. Ali. 2009. Effect of edible coating on the shelf life and quality of Anna apple (\u003cem\u003eMalus domestica Borkh\u003c/em\u003e). J. Food Technol. 7 (1): 5-11.\u003c/li\u003e\n\u003cli\u003eAntunesa, D.M., C.M. Gago, A.M. Cavaco, G. Maria and Miguel. 2012. Edible coating enriched with essential oils and their compounds for fresh and fresh cut fruit. J. of recent patents on Food Nutri Agri. 4(2): 114-122.\u003c/li\u003e\n\u003cli\u003eAOAC. 2012 (Association of official and analytical chemist. (Helrich. K).\u003c/li\u003e\n\u003cli\u003eBaloch, M.S., F. Bibi and M.S. Jilani. 2011. Effect of coating over the quality and shelf life of mango \u003cem\u003e(Mangifera indica. L\u003c/em\u003e) fruits. J. Food process and presrv. 37 (2013): 66-73.\u003c/li\u003e\n\u003cli\u003eBanerjee, S and P.S. Basu. 1992. Hormonal regulation of flowering and fruit development: Effect of gibberellic acid and ethrel on fruit setting and development of \u003cem\u003eMomordica charantia\u003c/em\u003e L. J. biologia plantarum 34 (1): 63-70.\u003c/li\u003e\n\u003cli\u003eBantayehu, M. 2017. Fruit ripening and postharvest life of banana varieties at different temperatures and packaging. J. Postharvest Technol .5 (1): 30-42.\u003c/li\u003e\n\u003cli\u003eBindu, M. S., J. Manan and A. Kaur. 2017. Effect of fruit ripening agents on composition and storage quality of muskmelon. Int. J. Curr. Microbiol. App. Sci. 6(9): 2012-2018.\u003c/li\u003e\n\u003cli\u003eBouzayen, M., A. Latche, P. Nath and J.C. Pech. 2010. \u003cem\u003eMechanism of fruit ripening,\u0026rdquo; in plant developmental biology-biotechnological perspectives,\u003c/em\u003e Pp. 319\u0026ndash;339, Springer, Berlin, Germany.\u003c/li\u003e\n\u003cli\u003eEl-Kereamy, A., C. Chervin and J.-P. Roustan. 2003. Exogenous ethylene stimulates the long-term expression of genes related to anthocyanin biosynthesis in grape berries. Physiologia Plantarum. 119(2): 175\u0026ndash;182. \u003c/li\u003e\n\u003cli\u003eFAO: Food and agriculture Organization.2018 https://www.atlasbig.com/en-gb/countries-by-banana-production\u003c/li\u003e\n\u003cli\u003eFAOSTAT, 2017. Banana facts and figures. http://www.fao.org/economic/est/est-commodities/bananas/bananafacts/en/#.YHilT2RsZkw\u003c/li\u003e\n\u003cli\u003eGrierson, D .1998. Senescence in fruits. Hort. Sci. 22: 859-862.\u003c/li\u003e\n\u003cli\u003eGoldstein, J.L and T. Swain. 1963. Changes in tannins in ripening fruits. J. Phytochemistry 2 (4): 371-388.\u003c/li\u003e\n\u003cli\u003eJackson, R.S. 2008. Wine Science: Principles and Applications, Academic Press.\u003c/li\u003e\n\u003cli\u003eKhan, M.N., M.A. Nawaz., W. Ahmad, M. Afzal, A.U. Malik and B.A. Saleem .2010. Evaluation of some exotic cultivars of sweet orange in Punjab, Pakistan. J. Int. Agri. Biol. 12(12):729-733.\u003c/li\u003e\n\u003cli\u003eLabuza, T.P. 1984. Moisture Sorbtin. Practical Aspects St. Paul, MN: American association of cereal of Isotherm Measurement and Use Chemists.\u003c/li\u003e\n\u003cli\u003eLim-Byung, S., S. Choi, C. Lee, Y. Kim and B. Moon. 1998. Effect of pro wax coating and keeping quality in Tsugaru apple during room and low temperature storage. J. Hort. Sci. 40(1): 96-101.\u003c/li\u003e\n\u003cli\u003eLizada, C. 1993. Mango. \u003cem\u003eBiochemistry of fruit ripening\u003c/em\u003e.(Eds GB Seymour, JE Taylor, GA Tucker) Pp. 255\u0026ndash;271.Ripening, Eds., Pp. 255\u0026ndash;271, Chapman and Hall, London, UK.\u003c/li\u003e\n\u003cli\u003eMemon, I.N., H. Wagan, S. Noonari, M.H. Lakhio and B.A. Lanjar. 2016. Economic analysis of banana production under contract farming in Sindh Pakistan. J. Marketing and consumer Res. 21: 14-21.\u003c/li\u003e\n\u003cli\u003eMNFSR. 2018. Ministry of National Food Security \u0026amp; Research, Website: www.mnfsr.gov.pk . retrieved on 22, May 2021. \u003c/li\u003e\n\u003cli\u003ePark, H.J. (1999). Development of advanced edible coatings for fruits. Trends. F. Sci Technol. 10(8): 254-260.\u003c/li\u003e\n\u003cli\u003eRogez, H., D. R. Pompeu, S. N. T. Akwie and Y. Larondelle. 2011. Sigmoidal kinetics of anthocyanin accumulation during fruit ripening: a comparison between a\u0026ccedil;ai fruits (\u003cem\u003eEuterpe oleracea\u003c/em\u003e) and other anthocyanin-rich fruits. J. Food. Composition and Analysis. 24(6): 796\u0026ndash;800.\u003c/li\u003e\n\u003cli\u003eSalunkhe, D.K., H.R. Bolin and N.R. Reddy. 1991\u003cem\u003e. Storage, processing, and nutritional quality of fruits and vegetables.\u003c/em\u003e Volume I. Fresh fruits and vegetables (No. Ed. 2). CRC press.\u003c/li\u003e\n\u003cli\u003eShah, S. T., A. Basit, I. Ullah, M. Sajid, I. Ahmad, I. Ahmad, M.A. Khalid, S. Ullah, I. Ullah and B. Muhammad. 2021. Influence of edible coating and storage duration on post-harvest performance of plum. Pure App. Biol. 10(1): 81-96.\u003c/li\u003e\n\u003cli\u003eSteel, R.G.D. and J.H. Torrie .1997. \u003cem\u003ePrinciples and Procedures of Statistics, a Biometrical Approach\u003c/em\u003e. 3rd Edition, McGraw Hill, Inc. Book Co., New York, Pp 352-358.\u003c/li\u003e\n\u003cli\u003eSummu, G and L. Bayindrili .1995. Effects of sucrose polyester coating on fruit quality of apricot. J. Food. Sci Agri. 67: 537-590.\u003c/li\u003e\n\u003cli\u003eYaman, O and L. Bayoindrili. 2002. Effect of an edible coating and cold storage on shelf life and quality of cherries. J. LWT. Food sci and technol 35 (2): 146-150.\u003c/li\u003e\n\u003c/ol\u003e"}],"fulltextSource":"","fullText":"","funders":[],"hasAdminPriorityOnWorkflow":false,"hasManuscriptDocX":true,"hasOptedInToPreprint":true,"hasPassedJournalQc":"","hasAnyPriority":false,"hideJournal":true,"highlight":"","institution":"","isAcceptedByJournal":false,"isAuthorSuppliedPdf":false,"isDeskRejected":"","isHiddenFromSearch":false,"isInQc":false,"isInWorkflow":false,"isPdf":false,"isPdfUpToDate":true,"isWithdrawnOrRetracted":false,"journal":{"display":true,"email":"[email protected]","identity":"researchsquare","isNatureJournal":false,"hasQc":true,"allowDirectSubmit":true,"externalIdentity":"","sideBox":"","snPcode":"","submissionUrl":"/submission","title":"Research Square","twitterHandle":"researchsquare","acdcEnabled":true,"dfaEnabled":false,"editorialSystem":"","reportingPortfolio":"","inReviewEnabled":false,"inReviewRevisionsEnabled":true},"keywords":"Edible coating, Post-harvest, Storage life, Banana fruit, Musa paradidica","lastPublishedDoi":"10.21203/rs.3.rs-3852216/v1","lastPublishedDoiUrl":"https://doi.org/10.21203/rs.3.rs-3852216/v1","license":{"name":"CC BY 4.0","url":"https://creativecommons.org/licenses/by/4.0/"},"manuscriptAbstract":"\u003cp\u003eAn experiment was carried out to study the \u0026ldquo;Effect of different edible oil coating and storage life on post-harvest quality of banana fruit\u0026rdquo; at Post harvest Laboratory, Department of Horticulture, The University of Agriculture Peshawar Pakistan during the year 2021. Banana fruit CV. Cavendish was obtained from local market Peshawar brought from Hyderabad during the month of April 2021 at physiological mature stage. The experiment was laid out using Completely Randomized Design (CRD) with two factors repeated two times. The fruits were then kept in packaging materials with one apple per bunch. When the fruits were ripened were divided into two groups, one group was coated with edible oil (olive, coconut and butter) and the other is storage life (0, 3, 6, 9, 12) and kept at room temperature 26 \u003csup\u003e0\u003c/sup\u003e C at RH 90\u0026ndash;95% for 12 days. The data regarding banana fruits coated with butter oil showed maximum fruit firmness, titratable acidity, ascorbic acid content, fruit color score, fruit taste score and fruit decay percentage. The maximum TSS was observed in banana fruit coated with olive oil. Regarding the other mean for storage duration maximum fruit firmness, minimum fruit decay and minimum TSS was recorded in freshly ripened banana fruits. While maximum test score, and color score observed in fruits stored for 12 days. Most of the studied attributes were significantly affected by T \u0026times; SD interaction. It is concluded from the present results that banana fruits harvested at physiological maturity ripened under natural ripening agent i.e. apple, coated with butter oil retained most of the quality attributes for 12 days, is recommended for better shelf life and consumer preferences.\u003c/p\u003e","manuscriptTitle":"Effect of Different Edible Oil Coating and Storage Life on Post-harvest Quality of Banana Fruit","msid":"","msnumber":"","nonDraftVersions":[{"code":1,"date":"2024-01-15 08:42:56","doi":"10.21203/rs.3.rs-3852216/v1","editorialEvents":[{"type":"communityComments","content":0}],"status":"published","journal":{"display":true,"email":"[email protected]","identity":"researchsquare","isNatureJournal":false,"hasQc":true,"allowDirectSubmit":true,"externalIdentity":"","sideBox":"","snPcode":"","submissionUrl":"/submission","title":"Research Square","twitterHandle":"researchsquare","acdcEnabled":true,"dfaEnabled":false,"editorialSystem":"","reportingPortfolio":"","inReviewEnabled":false,"inReviewRevisionsEnabled":true}}],"origin":"","ownerIdentity":"38e7a98d-f625-4350-98d9-3895e047a5af","owner":[],"postedDate":"January 15th, 2024","published":true,"recentEditorialEvents":[],"rejectedJournal":[],"revision":"","amendment":"","status":"posted","subjectAreas":[],"tags":[],"updatedAt":"2024-01-15T08:42:58+00:00","versionOfRecord":[],"versionCreatedAt":"2024-01-15 08:42:56","video":"","vorDoi":"","vorDoiUrl":"","workflowStages":[]},"version":"v1","identity":"rs-3852216","journalConfig":"researchsquare"},"__N_SSP":true},"page":"/article/[identity]/[[...version]]","query":{"redirect":"/article/rs-3852216","identity":"rs-3852216","version":["v1"]},"buildId":"qtupq5eGEP_6zYnWcrvyt","isFallback":false,"isExperimentalCompile":false,"dynamicIds":[84888],"gssp":true,"scriptLoader":[]}