Abstract:
The physical and chemical changes of banana var. Berangan stored in ambient
temperature and effect of edible coating (palm oil based) in different concentration
were examined by monitoring fruit total soluble solid (TSS), weight loss, pH value
and color changes. In 30% concentration, palm oil was effective in reducing weight
loss, delay the ripening process (color changes) where banana fruit in 30% treatment
still good in green color compared to other treatment and delay the increased of TSS
value in storage period. However, pH value showed there is no significant different
(p<0.05) in banana fruits.