Science Investigatory Project
“INCREASING THE SHELF-LIFE OF BANANAS”
Remnel Cris C. Vicentina
HOW WILL THE FRESHNESS OF BANANA LAST LONGER?
The topic I have chosen is very important in terms of agriculture because it will help us most specially the banana dealers, exporters and importers to equip enough knowledge on how to prevent banana from early deterioration or over ripening only in a small period of time during the transportation. A solution finally may be at hand for the number one consumer gripe about bananas: their tendency to ripen, soften and rot into an unappetizing mush, seemingly in the blink of an eye. Like other fresh fruits like banana are alive and
actually “breathing” or respiring. The more banana respire, the quicker it ripens. Unlike many other fruits, the respiration rate for the banana does not slowdown, and bananas do not ripen slowly. Once banana begin to mature, they quickly become yellow and soft, and then they rot. Bacteria on the banana skin start to thrive and cause the banana to rot. So, how will the freshness of banana stay longer? There’s a “hydrogel”, made from chitosan, a substance derived from shrimp and crab shells that is a superabsorbent like those with many medical and commercial uses. Based on a report, chitosan is attracting considerable attention in efforts to keep fruits and veggies fresher longer due to its action killing bacteria that cause produce to rot by spraying green bananas with chitosan aerogel, we can keep bananas fresh for up to 12 days. This is the way to keep bananas green for a longer time to inhibit the rapid ripening that occurs. Aerogel chitosan coating could be used at home by consumers, in supermarkets or during the shipment of bananas.
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