EFFECT OF CHITOSAN AND CHITOSAN-NANOPARTICLES ON BANANA MaACS1 AND MaACO GENES DURING STORAGE

• Main Author: Lustriane, Cita
• Format: Theses
• Language: Indonesia
• Online Access: https://digilib.itb.ac.id/gdl/view/34236
• Institution: Institut Teknologi Bandung

Banana is a climacteric fruit in which its ripening process is regulated by respiration and ethylene production, especially by the expression of both MaACS1 and MaACO genes. Being a climacteric fruit, banana has a relatively short postharvest life. Application of edible coating such as chitosan is promising to improve the quality and extend shelf-life of fruits due to its biocompatibility, biodegradability, yet no toxicity. Therefore the aim of this study was to analyze the effect of chitosan edible coating (1,15%; 1,25%) and chitosan-nanoparticle on MaACS1 and MaACO gene expressions. Physical and chemical analysis, i.e. shelf life, starch content, weight loss, pulp to peel ratio, total soluble solid (TSS) carried out on coated bananas and uncoated bananas for 15 days. Gene expressions of MaACS1 and MaACO were analyzed with Reverse Transcriptase Polymerase Chain Reaction (RT-PCR). Results showed that the application of chitosan nanoparticles and chitosan could extend shelf-life of banana fruits up to 2 days and 4 days, respectively, and it had lower weight loss, pulp to peel ratio and TSS values as compared to uncoated banana. Furthermore, the coated banana could maintain the sensory quality i.e. colour, taste and overall acceptability. The best coating was obtained by chitosan edible coating (1,25%). Molecular analysis showed that MaACS1 and MaACO gene expressions of coated bananas were lower than that it in control fruits. In conclusion, coating a banana with chitosan can reduce MaACS1 and MaACO gene expression that regulate the biosynthesis of ethylene on banana during storage.