The chinese researchers, from Tianjin University of Science and Technology, presented their findings at a meeting of the American Chemical Society in Philadelphia.
Lead researcher Dr Xihong Li said, "We found that by spraying green bananas with a chitosan aerogel, we can keep bananas fresh for up to 12 days."
"We have developed a way to keep bananas green for a longer time and inhibit the rapid ripening that occurs. Such a coating could be used at home by consumers, in supermarkets or during shipment of bananas," he added.
Chitosan keeping fruits and vegetables stay fresh by killing the bacteria that make the decay occurs, this is the first study to prove that the substance could be used to slow down the process of ripening bananas. Bananas are usually removed while still green.
The process of maturation depends on a warm and humid conditions, similar to the natural maturation process. Bananas are beginning to mature on contact with ethene gas, chemicals product of banana. That's why bananas mature faster when stored in a sealed bag so that the gas accumulates.
Unfortunately for consumers, the team is still investigating how to make a commercially viable product, which means finding a replacement for an ingredient that happens to be unsuitable for general use. So for the moment, mushy bananas will continue to be a familiar sight in the world's kitchens. *** [MEDICAL DAILY | TELEGRAPH | SRI | PIKIRAN RAKYAT 30082012]
Note: This blog can be accessed via your smart phone.
