article · NIPES Journal of Science and Technology Research
A novel nanofibre packaging matrix was developed to preserve Grand Naine bananas using electrospinning. The formulation combined polyvinyl alcohol, beta-cyclodextrin, and hexanal, an active compound that typically vaporises too rapidly during standard post-harvest treatments. Mono-axial electrospinning produced fibres with diameters between 195.5 and 345.8 nanometres that successfully sustained hexanal release. Applying this non-contact packaging matrix to commercially mature green bananas extended their shelf-life to 10 days, compared to only 6 days for untreated fruit. Bananas stored with the matrix exhibited superior quality retention, including reduced weight loss, preserved firmness, and better maintenance of pH and peel colour. This packaging approach provides an effective post-harvest preservation method, especially in settings where shortages of public electrical energy restrict cold-storage options.
Bananas spoil rapidly after harvest, causing substantial waste in supply chains that lack reliable electricity for cold storage. This non-contact packaging method slows ripening and retains fruit quality by releasing controlled amounts of hexanal vapour. It offers a practical preservation alternative that can lower qualitative and quantitative post-harvest losses without depending on energy-intensive refrigeration infrastructure.
This technology provides an active packaging material for fresh fruit distributors, packaging manufacturers, and post-harvest handlers, particularly in regions with fragile cold chains. The research represents an applied and laboratory-tested solution tested directly on commercially mature fruit. Progression towards market use will require scaling the electrospinning production process and adapting the matrix into commercially viable packaging formats.
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This research aimed to develop a matrix from polyvinyl alcohol and β-cyclodextrin and a bioactive compound, hexanal, for the noncontact packaging of Grand Naine banana fruits. This addresses the issue of high volatile hexanal, which easily vaporizes on the surface of fruits during post-harvest treatments. Electrospinning was performed using a mono-axial method with a solution of 7% polyvinyl alcohol and 50% β-cyclodextrin. The ideal process conditions included an applied voltage of 26 kV, a flow rate of 0.2 mL/h, and a tip-to-collector distance of 15 cm. The hexanal nanofiber matrix (HNFM) was prepared using a mixed ratio of 1:2:5 based on weight. Gas chromatography-mass spectrometry was used to verify the release of hexanal from the HNFM. The scanning electron microscope divulges nanowires with diameters ranging between 195.5 to 345.8 nm. The transmission electron microscope showed hexanal segment was measured at 401 nm, contributing to the total diameter of 648 nm The FT-IR spectrum displayed the attribute peak of hexanal within the wavenumber range of 18942989 cm-1. The use of HNFM on commercially mature green bananas extended their shelf-life by up to 10 days, whereas the control fruits maintained acceptable attributes for only 6 days. The treatment enhanced fruit quality parameters, including weight loss, firmness, pH, and color, compared to the untreated fruits. The use of HNFM for banana preservation in regions with limited public energy supply for refrigeration may decrease post-harvest losses in both quantity and quality.
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DOI: 10.37933/nipes/7.4.2025.si149
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