Retention of physical quality of bananas by hemicellulose coating

Yilmaz Celebioglu, Hilal
Çekmecelioğlu, Deniz
In order to maintain color and texture, plant-origin edible coatings are advantageous to foodstuffs as an air and moisture barrier. In this study, hemicelluloses extracted from corn peels were used as the coating material on bananas stored at 4 °C. At the end of storage, no fungal decay was detected on coated bananas, whereas 20% of uncoated bananas (control) were infected. Samples coated with 1, 1.5 and 2% hemicellulose (HC) lost 3.6, 3.3 and 3.1 of their total weight, respectively, whereas the control group lost 5.1% of total weight. Hemicellulose coating also protected firmness of bananas (701.1 gf for coated and 509.6 gf for uncoated samples). Color measurements showed that lightness and yellowness of the coated bananas were preserved with negligible losses while uncoated samples turned brown at unacceptable level. Thus, this study showed that hemicelluloses can be alternatively used as the coating material on surface of fruits.
Citation Formats
H. Yilmaz Celebioglu and D. Çekmecelioğlu, “Retention of physical quality of bananas by hemicellulose coating,” GIDA, vol. 38, pp. 335–342, 2013, Accessed: 00, 2020. [Online]. Available: