Investigation of edible coating treatment on fresh-cut bananas which are cultivated with and without ethylene treatment

In this research, gelatin with cardamom and gelatin coated film structure without cardamom was formed on the freshly cut bananas brought from the Anamur district of Mersin, by applying ethylene and without applying ethylene. The edible coating process was carried out by applying the spray method. Banana groups were stored at 4˚C. On day zeront, day fifth and the fifteenth, analyzes were applied and the changes were compared with each other. 36 sample groups and 3 were examined as parallel. Color analysis, hardness analysis with a texture device, pH determination, weight loss analysis, water activity (aw) analysis, digital imaging, sensory analysis and microbiological analyzes were performed on these groups on the planned days and the responses tried to be found as negative and positive effects on the edible banana samples. Significant differences emerged as a result of the data obtained from the studies in which cardamom was added to gelatin and normal gelatin coating. When the color analysis results are examined, the L* values increase as the a* value increases in the browning phase, but some deviations in the b* value are observed. It is believed that this result is due to the shiny appearance of gelatin or the browning of the banana over time. Browning index was generally observed to vary in grand and azman type. The changes obtained as a result of the analyzes are also seen in the graphics. There are noticeable differences in the senses. In general, the weight loss is more in ethylene-free bananas. Statistically significant changes were detected. As a result, in this study on banana slices, it was aimed to extend the shelf life of bananas with edible coating and limit their chemical reactivity. Thus, it is aimed to reach longer-lasting, high quality and fresh bananas both in the pastry stage and during consumption.