Preservation of bananas coated with cassava starch and pectin

The search for alternatives to increase the shelf life of fruits using biodegradable coatings has grown in recent years, especially for fruits whose ripening process continues after harvesting, as is the case of bananas. The objective of this study is to evaluate the conservation of ‘Prata Ana’ bananas (Musa spp.) coated with cassava starch and pectin during storage at room temperature. The bananas were selected, washed and coated with starch and pectin solutions at concentrations of 0 (control) 2, 5 and 8% and stored at 25 ± 3 °C for twelve days, evaluating them every three days for mass loss, peel color, fruit firmness, total soluble solids, total titratable acidity and potential of hydrogen. The experimental design was completely randomized in a 7 x 5 factorial design (concentrations of coatings x storage periods), with three replications. Results were subjected to analysis of variance and regression analysis, and the means were compared by Tukey test at 5% probability. The coatings based on cassava starch and pectin were characterized as potential alternatives to increase the lifespan of ‘Prata Ana’ bananas. The concentrations 5 and 8% of both coatings stood out in the preservation of some fruit quality attributes such as color, firmness, and total soluble solids. Considering the cost/benefit ratio, the use of starch-based coatings would be more appropriate.