PRELIMINARY DESIGN FOR BANANA CAVENDISH WITH CHITOSAN COATING FOR SMALL-MEDIUM ENTERPRISE IN BUKTI VILLAGE, BALI : APPLICATION OF CHITOSAN COATING TO DELAY THE RIPENING OF BANANA CAVENDISH WITHIN THE ETHYLENE BIOSYNTHESIS METABOLISM

• Main Author: Saffanah Hakim, Fanny
• Format: Final Project
• Language: Indonesia
• Online Access: https://digilib.itb.ac.id/gdl/view/74183
• Institution: Institut Teknologi Bandung

Banana is a climacteric fruit that undergoes ripening after harvest. This ripening process is highly influenced by the rate of respiration and ethylene production. In bananas, ethylene production is regulated by the ACO gene family involved in the ethylene biosynthesis pathway. However, the ripening of bananas can be controlled by using edible coating materials such as chitosan. Chitosan is a type of edible coating material that has been proven to inhibit the rate of respiration and ethylene production in various types of fruits, including bananas. In this study, the use of chitosan as an edible coating material was examined for its impact on bananas, both in terms of physical and physiological observations, as well as at the genetic level. The effects of chitosan on bananas were observed through physical observations, such as changes in color, firmness, and texture of the fruit. Additionally, physiological observations were conducted to examine the influence of chitosan on the rate of respiration and ethylene production in bananas. The results of the observations showed that chitosan can slow down the ripening rate of Cavendish bananas by reducing color changes, maintaining firmness, and preserving better fruit texture. At the genetic level, the impact of chitosan on the fold expression of ACO genes was examined using the qPCR (quantitative Polymerase Chain Reaction) method. This method allowed researchers to measure the expression levels of ACO genes in response to chitosan treatment. The analysis results demonstrated that chitosan can reduce the fold expression of ACO genes, thereby inhibiting ethylene production in bananas. Overall, this research proves that chitosan has the potential to be an effective edible coating material in controlling the ripening of bananas. By using chitosan, the respiration rate and ethylene production in bananas can be suppressed, thereby extending the shelf life of the fruit and maintaining its quality. This study provides a deeper understanding of the mechanism of chitosan in regulating the physical, physiological, and genetic aspects of banana ripening, which can serve as a basis for the development of practical applications in the agricultural and fruit processing industries.