Bananas were washed with running water and dried naturally at room temperature. Afterwards, they were dipped
into chitosan coating solution of various concentrations and degree of deacetylation for 1 minute. The coated
samples were stored at room temperature of 30+2°C. All sample preparation was done in duplicates. All samples
were analyzed per day to study the effect of edible coating on the quality of bananas. The qualities of bananas were
observed for several days until they looked overripe.