Mechanical properties reflect the ability of films and coatings to maintain a good integrity either as stand-alone films
or applied as coatings to a food product. Unlike the effect on OP, banana flour and glycerol contents showed significant
effect on film EM, %E and TS; whereas, pectin content showed significant effect on EM and TS (p 6 0.05) as shown
in Figs. 2–4.