Conclusion
The application of chitosan coating could beneficial in retarding the ripening process of Cavendish banana,
maintaining quality and controlling decay of banana. The shelf life of banana fruits could be prolonged up to several
days upon the application of chitosan edible coating. In general, chitosan coating could reduce weight loss and delay
the vitamin C loss. In overall, the edible coating prepared with 2% chitosan of 80% DD and without the addition of
TEA emulsifier was proved to be the most effective coating for banana in terms of weight loss reduction, vitamin C
retention, and desirable sensory analysis. This study could be considered as one of the techniques to extend the shelf
life of banana by retarding its over-ripeness prior to consumption.