Evaluation of Natural Materials and Edible Coatings for Ripening Regulation and Shelf-Life Extension of Banana (Musa spp.) and Papaya (Carica papaya L.)
Abstract
Fruit ripening is a vital physiological process that enhances the color, flavor, texture, and nutritional quality of climacteric fruits such as banana (Musa spp.) and papaya (Carica papaya L.). However, uncontrolled ripening accelerates senescence, leading to substantial postharvest losses. The present study aimed to evaluate simple, safe, and economical methods for accelerating (forward ripening) and delaying (reverse ripening) fruit ripening under ambient storage conditions. Mature, uniform, and defect-free banana and papaya fruits were subjected to different forward ripening treatments, including paper wrapping, banana leaf covering, plastic cover storage, and storage with ripened fruits to promote natural ethylene accumulation. Reverse ripening treatments consisted of coatings containing calcium chloride and sodium alginate at different concentrations, while potassium permanganate was evaluated as an ethylene scavenger. Fruits were stored at room temperature and monitored for seven days. Quality attributes, including total soluble solids (TSS), physiological weight loss, color development, and texture, were assessed using standard analytical procedures.
The results demonstrated that forward ripening treatments accelerated uniform ripening and improved market readiness through enhanced ethylene accumulation. In contrast, calcium chloride–sodium alginate coatings effectively delayed ripening; the 3% calcium chloride–sodium alginate coating extended ripening to 9 days while reducing physiological weight loss to 7 g, maintained firmness, and preserved fruit quality during storage. Potassium permanganate further contributed to extending shelf life by reducing ethylene concentration.
The study concludes that natural ripening techniques and edible coating treatments provide effective, low-cost, and safe alternatives for ripening management. These approaches have practical applications for farmers, retailers, and fruit industries by reducing postharvest losses, extending shelf life, and improving the marketability and quality of climacteric fruits.
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Introduction
Fruits are an essential component of a healthy diet because they provide vitamins, minerals, dietary fiber, antioxidants, and other bioactive compounds that contribute to human health and nutrition. Among tropical fruits, banana (Musa spp.) and papaya (Carica papaya L.) are widely cultivated and consumed due to their high nutritional value, year-round availability, affordability, and economic importance. Banana is an excellent source of carbohydrates, potassium, vitamin B6, and dietary fiber, whereas papaya is rich in vitamins A and C, folate, and the proteolytic enzyme papain, making both fruits valuable for improving nutritional security and supporting the fruit processing industry [1,2].
Banana and papaya are climacteric fruits that continue to ripen after harvest through a process characterized by increased respiration and ethylene production. Ripening enhances desirable quality attributes such as color, flavor, sweetness, aroma, and texture, thereby improving consumer acceptability. However, uncontrolled ripening accelerates senescence, resulting in excessive softening, moisture loss, microbial spoilage, and reduced marketability. Consequently, postharvest losses of climacteric fruits remain a significant challenge, particularly in developing countries where inadequate storage, transportation, and ripening management practices contribute to substantial economic losses [1,2].
Ethylene is the primary plant hormone regulating ripening in climacteric fruits. Even at low concentrations, it triggers biochemical and physiological changes that promote chlorophyll degradation, sugar accumulation, fruit softening, and aroma development. Proper management of ethylene is therefore essential to either accelerate ripening for immediate marketing or delay ripening during storage and transportation. Safe and economical techniques for controlling ethylene are particularly important for farmers, retailers, and exporters who require flexibility in fruit marketing and distribution [3,4].
Natural packaging materials are widely used as simple ripening methods because they create a semi-enclosed environment that promotes the accumulation of naturally produced ethylene around fruits. Traditional practices such as wrapping fruits in paper, covering them with banana leaves, storing them in plastic covers, or placing them with ripe fruits can accelerate uniform ripening without the use of hazardous chemicals. These methods are inexpensive, environmentally friendly, and suitable for small-scale farmers and local fruit markets [5].
Edible coatings have emerged as an effective postharvest technology for delaying ripening and extending shelf life. Coatings based on natural biopolymers act as semipermeable barriers that reduce moisture loss, respiration, and gas exchange while maintaining fruit firmness and overall quality. Sodium alginate is a biodegradable polysaccharide widely used for edible coating applications because of its excellent film-forming properties, whereas calcium chloride strengthens cell wall integrity and delays tissue softening. The combination of sodium alginate and calcium chloride forms a stable cross-linked coating that effectively preserves fruit quality during storage. In addition, potassium permanganate has been extensively used as an ethylene scavenger to reduce ethylene concentration and slow ripening [6,7,8].
Although numerous studies have investigated commercial ripening agents and individual edible coatings, limited information is available on the comparative effectiveness of low-cost natural packaging materials and calcium chloride–sodium alginate coatings for both accelerating and delaying ripening of banana and papaya under ambient storage conditions. Such information is particularly relevant for regions lacking cold-chain infrastructure and modern postharvest facilities [6,8].
Therefore, the present study was undertaken to evaluate simple and economical forward and reverse ripening techniques for banana and papaya under ambient conditions. The study aimed to compare natural packaging methods and edible coating treatments by assessing changes in total soluble solids, physiological weight loss, color, and texture. The findings are expected to contribute to the development of safe, sustainable, and affordable postharvest technologies for reducing fruit losses, maintaining quality, and improving the marketability of climacteric fruits.
Conclusion
The present study demonstrated that natural packaging materials and edible coatings can effectively regulate the ripening and shelf life of banana (Musa spp.) and papaya (Carica papaya L.) under ambient storage conditions. Among the treatments evaluated, the 3% calcium chloride–sodium alginate coating was the most effective, significantly delaying ripening, minimizing physiological weight loss, and maintaining overall fruit quality compared with other treatments. In contrast, paper packaging accelerated ripening and is more suitable for situations requiring rapid market readiness.
These findings indicate that edible coatings offer a simple, safe, and cost-effective approach for postharvest management of climacteric fruits. The technology has considerable commercial potential for farmers, retailers, exporters, and the fruit processing industry by reducing postharvest losses, extending shelf life, and improving marketability without relying on expensive cold-chain infrastructure. Future research should focus on optimizing coating formulations, incorporating natural antimicrobial agents, evaluating consumer acceptance, and assessing large-scale commercial application under different storage and transportation conditions.
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