Effects of Edible Coating – Semperfresh™, Ascorbic Acid and Whey Protein Treatment on Certain Microbiological, Physical and Chemical Qualities of Peeled Bananas “Musa Sapientum”

Abant Izzet Baysal University, Department of Biology, 14280 Bolu, Turkey


YURDUGUL, S., 2016. Effects of edible coating – Semperfresh™, ascorbic acid and whey protein treatment on certain microbiological, physical and chemical qualities of peeled bananas “Musa sapientum”. Bulg. J. Agric. Sci.,22: 647–654

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 fi rmness results showed that the sole SemperfreshTM treatment was found to indicate a high chemical and physical quality at the end of the experiments.

Key words: banana, vitamin C, whey protein, Semperfresh™

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