THE EFFECT OF CHITOSAN COATING ON LECTIN EXPRESSION GENES IN CAVENDISH BANANA
Banana is the most important fruit in the world. In addition to their pleasant flavor, banana has high nutritional values. Banana is a climacteric fruit whose ripening regulated by a hormone called ethylene. Various approaches, such as chitosan coating, can be used to slow the ripening of bananas...
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| Format: | Theses |
| Language: | Indonesia |
| Online Access: | https://digilib.itb.ac.id/gdl/view/82927 |
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| Institution: | Institut Teknologi Bandung |
| Language: | Indonesia |
| Summary: | Banana is the most important fruit in the world. In addition to their pleasant flavor, banana has
high nutritional values. Banana is a climacteric fruit whose ripening regulated by a hormone
called ethylene. Various approaches, such as chitosan coating, can be used to slow the ripening
of bananas. Chitosan is a polysaccharide that may form a layer and reduce banana respiration.
Molecularly, chitosan influences the expression of genes involved in the ripening process. Aside
from ripening genes, chitosan is thought to affect the expression of other genes, such as those that
code for lectin proteins. BanLec (lectin in bananas) can improve the immune sistem of the body
and lower transmission from numerous viruses such as HIV-1, Influenza, and Ebola. However,
because BanLec is not naturally found in high concentrations, techniques to increase the
concentration of BanLec must be developed. Previous in silico analysis concluded that 17 genes
encoding BanLec had increased gene expression due to chitosan coating on banana fruit. In this
study, physicochemical analysis and two genes from the in silico results with log2 fold change
values above 2 were analyzed by qPCR method to confirm the increase in gene expression.
According to the results of physicochemical study, chitosan was able to slow down the ripening
process of banana fruit, resulting in lower weight loss, flesh and skin ratio, and total soluble solids
than the control sample. Moreover, the results of qPCR analysis revealed that the expression of
the lectin-encoding genes Ma09_g10350 and Ma11_g22300 in cavendish bananas increased
significantly when compared to the control sample (without chitosan). According to the findings
of this study, apart from enhancing storage life, the addition of chitosan may improve the value of
bananas as a functional food by enhancing the presence of lectin.
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