Hot Water Treatment and Carrageenan Coating Slow Postharvest Ripening and Deterioration of ‘Tieu Hong’ Banana

Date Received: 21-04-2025

Date Accepted: 17-09-2025

Date Published: 30-09-2025

##submissions.doi##: https://doi.org/10.31817/tckhnnvn.2025.23.9.08

Views

18

Downloads

7

How to Cite:

Hanh, N., & Hoa, N. T. (2025). Hot Water Treatment and Carrageenan Coating Slow Postharvest Ripening and Deterioration of ‘Tieu Hong’ Banana. Vietnam Journal of Agricultural Sciences, 23(9), 1211–1223. https://doi.org/10.31817/tckhnnvn.2025.23.9.08

Hot Water Treatment and Carrageenan Coating Slow Postharvest Ripening and Deterioration of ‘Tieu Hong’ Banana

Nguyen Thi Hanh (*) , Nguyen Thi Hoa

  • Tác giả liên hệ: [email protected]

    • Keywords

    Banana, heat treatment, coating, postharvest technology

    Abstract


    The ‘tieu hong’ banana is a tropical fruit with large production in Vietnam but post-harvest preservation is facing many difficulties and there is no effective solution. This study aimed to evaluate the effects of hot water treatment combined with carrageenan coating on the maintenaceof the quality of the banana. Bananas were treated with four methods: untreated control, hot water treatment at 47°C for 10 minutes, 0.5% carrageenan coating, and combined treatment. The parameters investigated included weight loss, colour, total soluble solids, chlorophyll a, phenolic content, DPPH antioxidant activity of the fruit flesh and peel, and the disease incidence and severity. The results show that hot water treatment combined with carrageenan coating helped reduce weight loss, maintain colour and chlorophyll content in the fruit peel, slow down the change in total soluble solids, and enhance phenolic content and antioxidant capacity in both fruit flesh and peel compared to other treatments. This method also helped significantly reduce the incidence and severity of banana disease. Hot water treatment combined with carrageenan coating showed effectiveness in slowing down the postharvest ripening process and decreasing the deterioration in ‘tieu hong’ bananas.

    References

    Alvindia D.G. (2012). Revisiting hot water treatments in controlling crown rot of banana cv. Buñgulan. Crop protection. 33: 59-64.

    Caleb O.J., Wegner G., Rolleczek C., Herppich W.B., Geyer M. & Mahajan P.V. (2016). Hot water dipping: Impact on postharvest quality, individual sugars, and bioactive compounds during storage of ‘Sonata’ strawberry. Scientia horticulturae. 210: 150-157.

    Chavez-Sanchez I., Carrillo-Lopez A., Vega-Garcia M. & Yahia E.M. (2013). The effect of antifungal hot-water treatments on papaya postharvest quality and activity of pectinmethylesterase and polygalacturonase. Journal of Food Science and Technology. 50(1): 101-7.

    Chen H., Cheng Z., Wisniewski M., Liu Y. & Liu J. (2015). Ecofriendly hot water treatment reduces postharvest decay and elicits defense response in kiwifruit. Environmental Science and Pollution Research. 22(19): 15037-45.

    Chen J., Li F., Li Y., Wang Y., Wang C., Yuan D. & Jiang Y. (2019). Exogenous procyanidin treatment delays senescence of harvested banana fruit by enhancing antioxidant responses and in vivo procyanidin content. Postharvest biology and technology. 158: 110999.

    Djioua T., Charles F., Freire M., Filgueiras H., Ducamp-Collin M.-N. & Sallanon H. (2010). Combined effects of postharvest heat treatment and chitosan coating on quality of fresh-cut mangoes (Mangifera indica L.). International Journal of Food Science & Technology. 45(4): 849-855.

    Gol N.B. & Rao T.V.R. (2011). Banana fruit ripening as influenced by edible coatings. International journal of fruit science. 11(2): 119-135.

    Hamzah H.M., Osman A., Tan C.P. & Ghazali F.M. (2013). Carrageenan as an alternative coating for papaya (Carica papaya L. cv. Eksotika). Postharvest biology and technology. 75: 142-146.

    Huan C., Han S., Jiang L., An X., Yu M., Xu Y., Ma R. & Yu Z. (2017). Postharvest hot air and hot water treatments affect the antioxidant system in peach fruit during refrigerated storage. Postharvest biology and technology. 126: 1-14.

    Javed S., Fu H., Ali A., Nadeem A., Amin M., Razzaq K., Ullah S., Rajwana I.A., Nayab S. & Ziogas V. (2022). Comparative response of mango fruit towards pre-and post-storage quarantine heat treatments. Agronomy. 12(6): 1476.

    Kaewsuksaeng S., Tatmala N., Srilaong V. & Pongprasert N. (2015). Postharvest heat treatment delays chlorophyll degradation and maintains quality in Thai lime (Citrus aurantifolia Swingle cv. Paan) fruit. Postharvest biology and technology. 100: 1-7.

    Kocira A., Kozłowicz K., Panasiewicz K., Staniak M., Szpunar-Krok E. & Hortyńska P. (2021). Polysaccharides as edible films and coatings: Characteristics and influence on fruit and vegetable quality - A review. Agronomy. 11(5): 813.

    Lin M. G., Lasekan O., Saari N. & Khairunniza-Bejo S. (2018). Effect of chitosan and carrageenan-based edible coatings on post-harvested longan (Dimocarpus longan) fruits. CyTA-Journal of Food. 16(1): 490-497.

    Liu J., Sui Y., Wisniewski M., Droby S., Tian S., Norelli J. & Hershkovitz V. (2012). Effect of heat treatment on inhibition of Monilinia fructicola and induction of disease resistance in peach fruit. Postharvest biology and technology. 65: 61-68.

    Meindrawan B., Suyatma N. E., Wardana A.A. & Pamela V.Y. (2018). Nanocomposite coating based on carrageenan and ZnO nanoparticles to maintain the storage quality of mango. Food Packaging and Shelf Life. 18: 140-146.

    Moran R. (1982). Formulae for determination of chlorophyllous pigments extracted with N, N-dimethylformamide. Plant physiology. 69(6): 1376-1381.

    Nguyễn Đức Hạnh, Hoàng Thị Lệ Hằng, Nguyễn Thị Thu Hường & Hoàng Thị Tuyết Mai (2020). Nghiên cứu biện pháp chống thối hỏng và hấp thụ ethylene trong bao gói vận chuyển, bảo quản chuối tiêu hồng. Tạp chí Nông nghiệp và Phát triển nông thôn. 3: 180-187

    Nguyen H.T., Boonyaritthongchai P., Buanong M., Supapvanich S. & Wongs-Aree C. (2020). Postharvest hot water treatment followed by chitosan-and -carrageenan-based composite coating induces the disease resistance and preserves the quality in dragon fruit (Hylocereus undatus). International journal of fruit science. 20(sup3): S2030-S2044.

    Nguyen T., Boonyaritthongchai P., Buanong M., Supapvanich S. & Wongs-Aree C. (2021). Edible coating of chitosan ionically combined with -carrageenan maintains the bract and postharvest attributes of dragon fruit (Hylocereus undatus). International Food Research Journal. 28(4): 682-694.

    Pavoncello D., Lurie S., Droby S. & Porat R. (2001). A hot water treatment induces resistance to Penicillium digitatum and promotes the accumulation of heat shock and pathogenesis‐related proteins in grapefruit flavedo. Physiologia Plantarum. 111(1): 17-22.

    Plotto A., Narciso J.A., Rattanapanone N. & Baldwin E.A. (2010). Surface treatments and coatings to maintain fresh‐cut mango quality in storage. Journal of the Science of Food and Agriculture. 90(13): 2333-2341.

    Sanchez-García M. (2011). Carrageenan polysaccharides for food packaging. In Multifunctional and nanoreinforced polymers for food packaging. Elsevier. pp. 594-609.

    Singleton V.L., Orthofer R. & Lamuela-Raventós R.M. (1999). Analysis of total phenols and other oxidation substrates and antioxidants by means of folin-ciocalteu reagent. Trong: Methods in Enzymology (Oxidants and Antioxidants, Part A). Packer L. (ed.). Academic Press San Diego. pp. 152-178.

    Tavassoli-Kafrani E., Shekarchizadeh H. & Masoudpour-Behabadi M. (2016). Development of edible films and coatings from alginates and carrageenans. . Carbohydrate polymers. 137: 360-374.

    Ummarat N., Matsumoto T. K., Wall M.M. & Seraypheap K. (2011). Changes in antioxidants and fruit quality in hot water-treated ‘Hom Thong’ banana fruit during storage. Scientia horticulturae. 130(4): 801-807.

    Vilaplana R., Chicaiza G., Vaca C. & Valencia-Chamorro S. (2020). Combination of hot water treatment and chitosan coating to control anthracnose in papaya (Carica papaya L.) during the postharvest period. Crop protection. 128: 105007.

    Vilaplana R., Páez D. & Valencia-Chamorro S. (2017). Control of black rot caused by Alternaria alternata in yellow pitahaya (Selenicereus megalanthus) through hot water dips. LWT - Food Science and Technology. 82: 162-169.

    Vyas P.B., Gol N.B. & Rao T.R. (2014). Postharvest quality maintenance of papaya fruit using polysaccharide-based edible coatings. International journal of fruit science. 14(1): 81-94.

    Yoon H.S., Choi I.-L., Heo J.-Y., Kim J.Y., Han S.J. & Kang H.-M. (2018). Influence of Hot Water Immersion and MAP Pre-treatments on Sterilization and Asparagus Spear Qualities During Cold Storage. Horticultural Science and Technology. 36(5): 756-765.