The Effect of Chitosan-Based Edible Coating and Salicylic Acid with the Addition of Green Tea Extract on Extending the Shelf Life of Banana Fruit (Musa paradisiaca L.)

Abstract

Banana (Musa paradisiaca L.) ripens rapidly after harvest, resulting in short shelf life and high postharvest losses. Thus, delaying ripening is essential to maintain quality. This study aimed to evaluate the effects of salicylic acid (SA) and green tea extract (GTE) combinations on the postharvest quality of banana cv. Raja. The experiment used a factorial Completely Randomized Design with SA (3, 4, and 5 g) and GTE (30 and 35 mL), plus a control. Fruits were coated with chitosan-based solutions, stored at room temperature, and evaluated for weight retention, color change (ΔE), firmness, total soluble solids (TSS), and ethylene production. Data were analyzed using ANOVA and MANOVA. Results showed significant effects (p < 0.05) of SA and GTE on all parameters. The control exhibited higher weight retention (80.29%) and moderate color change (ΔE = 7.94). The sample A3B2 with combination of SA 5 g and GTE 35 mL gave the highest weight retention (85.13%) and TSS (26.5%) but faster softening and color change. In contrast, SA 5 g + GTE 30 mL (A3B1) better maintained firmness (3.0 kg/cm²) and suppressed ethylene production. In conclusion, A3B1 was identified as the most effective treatment for extending the shelf life and maintaining the postharvest quality of banana cv. Raja.