EFFECTS OF EDIBLE COATING SEMPERFRESH, ASCORBIC ACID AND WHEY PROTEIN TREATMENT ON CERTAIN MICROBIOLOGICAL, PHYSICAL AND CHEMICAL QUALITIES OF PEELED BANANAS MUSA SAPIENTUM

S. Yurdugül

Abstract: Banana is one of the most economically important fruits in the world with a huge consumption demand, as offering a valuable reserve of vitamins, potassium and energy. In this study, certain quality parameters in peeled banana was investigated by the treatment of vitamin C, Semperfresh™ (a sucrose polyester base coating), and whey protein during cold storage (277 K). According to microbiological analysis, the vitamin C application was found to be the most effective group by extending the shelf life depending on its acidic feature of bananas allowing to decrease the total mesophilic aerobic bacteria(TMAB), yeast and the mold counts with respect to control. The weight determination and the firmness results showed that the sole SemperfreshTM treatment was found to indicate a high chemical and physical quality at the end of the experiments.

Keywords: banana; Semperfresh; vitamin C; whey protein

Date published: 2017-09-01