ORIGINAL ARTICLE
Agar-agar a promising edible coating agent for management of postharvest diseases and improving banana fruit quality
 
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1
Department of Plant Pathology, National Research Centre, Dokki, Cairo, Egypt
2
Department of Agricultural Botany, Faculty of Agriculture, Tanta University, Tanta, Egypt
Online publish date: 2018-10-01
Submission date: 2018-03-21
Acceptance date: 2018-08-01
 
Journal of Plant Protection Research 2018;58(3)
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ABSTRACT:
Agar agar, a nontoxic and non-degradable gelling agent a promising coating agent to protect banana fruit against fungal postharvest diseases i.e., crown, finger, neck and flower end rots are caused by fungal isolates of Colletotrichum musae and Fusarium moniliforme. Coated-banana fruit samples with different concentrations of agar agar suspension particularly at 2.0 g L-1 exhibited a significant reduction incidence and severity of postharvest diseases compared to untreated fruit. The incidence and severity of postharvest diseases were significantly reduced in banana fruits dipped in agar suspension at 2.0 g L-1 for 5, 10 and 15 min compared to control. Moreover, application of agar suspension as coating agent at 2.0 g L-1 significantly decreased weight loss (%), firmness loss (%), and soluble solids concentration of banana fruit for 15 days at 25±2 ºC. Scanning electron microscopy observation confirmed that the coated fruit with agar colloid at 2.0 g L-1 had very fewer cracks and showed a smooth surface compared to untreated fruit that explains the quality improvement in agar-coated fruit compared to uncoated fruit. Overall, agar colloid as a safe coating agent could be used to protect banana fruit against postharvest rot diseases and extend fruit storage life during ripening and storage.
CORRESPONDING AUTHOR:
El Sayed Hussein Ziedan   
Department of Plant Pathology, National Research Centre, Dokki, Cairo, Egypt
 
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