Application of Edible Coating Technology for Post-Harvest Quality Preservation of Banana in Enugu State

Post-harvest losses in banana production in Enugu State, South East Nigeria, are driven by rapid ripening and peel browning, which limit commercial shelf life under ambient tropical conditions. Edible coating technology offers a promising low-cost, food-safe approach to extending banana shelf life by creating a modified atmosphere around the fruit. This study evaluates the effectiveness of three edible coating formulations, namely cassava starch (2 and 4 percent), chitosan (0.5 and 1 percent), and aloe vera gel (25 and 50 percent), applied to Cavendish banana obtained from farms in Agbogugu, Enugu State. Coated and uncoated bananas were stored at ambient temperature (28 to 32 degrees Celsius), and quality attributes were assessed every two days for 16 days. Parameters evaluated include weight loss, firmness, peel colour (Hunter Lab), total soluble solids, titratable acidity, and sensory acceptability. Results showed that 1 percent chitosan coating was the most effective treatment, extending the acceptable shelf life from 6 days (control) to 14 days while maintaining firmness and significantly reducing peel browning. Cassava starch at 4 percent was the second most effective treatment and the least cost-intensive. The study draws on recent edible coating literature for tropical fruits. Findings are applicable to banana handlers, market aggregators, and post-harvest technology extension officers in the South East zone. Keywords: edible coating, banana, chitosan, post-harvest, shelf life extension