Keywords
firmness
maturation
chewiness
weight loss
postharvest firmeza
maduración
masticabilidad
pérdida de peso
postcosecha Firmeza
Amadurecimento
Mastigabilidade
Perda de peso
pós-colheita
Doçura
maturation
chewiness
weight loss
postharvest firmeza
maduración
masticabilidad
pérdida de peso
postcosecha Firmeza
Amadurecimento
Mastigabilidade
Perda de peso
pós-colheita
Doçura
How to Cite
Cruz-Ortiz, L., Escobar-Ventura, K., Flores-Méndez, M., Urbina-Reyes, M. E., & Vázquez-Ovando, A. (2021). Beeswax coating, garlic, and willow extracts as preservatives for banana Grand Naine. Informador Tecnico, 85(2), 172–183. https://doi.org/10.23850/22565035.3685
Abstract
The main objective was to evaluate the effect of beeswax as a coating, and the application of garlic and willow extracts in the conservation of the Cavendish banana clone Gran Naine. Two hundred healthy and mature green fruits (40 per treatment) were used to undergo 5 treatments: T1 = control, T2 = beeswax, T3 = aqueous extract of willow 1:10 w/v, T4 = aqueous extract of garlic 1:10 w/v, T5 = aqueous extract of garlic combined with beeswax. The fruits were stored at room temperature. Weight loss (%), fructose (ºBrix), total soluble solids (SST, ºBrix), sucrose (ºBrix), peel color (G), firmness (N), pH and titratable acidity (TA, %) were measured every 48 h. In addition, a sensory evaluation was performed when the fruits reached full maturity. All the treated fruits (T2-T5) maintained the green color during the study period. The use of garlic extracts (T3) and beeswax (T2) alone and in combination (T5) helped to maintain the shelf life of the fruits for longer. The use of aqueous extracts of willow and garlic resulted in sweeter fruits, with a greater smell of banana and honey, and with greater chewiness. The use of beeswax to coat fruits, as well as aqueous extracts of garlic and willow, individually and in combination, allows the physical, chemical, and sensory characteristics of the banana Gran Naine to be maintained for a longer time.
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