The National University of Colombia created a natural formula to increase the shelf life of plantains. Experts in the field say the research is welcome if it doesn't change the physical appearance of the food.
The project, which slows the ripening of plantain, is a useful advance for the export sector. The National University in Medellin and the University of Cartagena are developing the idea.
According to research, the plantain loses market value because of premature ripening and the damage caused on it during transport and handling.
To export it, it can't have a single dark spot on the skin, hence the importance of the cover designed by the National University, which has the additional advantage of conserving it in times of low production, which favours its marketing opportunities.
Consequently, to increase its commercial potential and maintain its nutritional values standards, some researchers from the Faculty of Agricultural Sciences, led by Jose Roberto Palacín Beltrán and Lorenzo Fuentes, aimed to increase the life of the plantain by means of an edible coating, which also gives biochemical, mechanical and plant health benefits.
The research proposes a formula based on cassava starch, glycerol as plasticizer and elements to maintain the firmness and texture of the shell (in this case ascorbic acid which has antioxidant properties), among other chemical reagents.
Thus, while the plantain's natural ripening process ranges from five to eight days after application of the mixture, this step is delayed up to three weeks. That is, the product is ready for consumption in thirty-two days.
The fruits were immersed in the formulation and stored at 18 ° C with a relative humidity of 85%. "It was found that the coating decreased the fruit's weight loss and prolonged its life. In addition, it improved its firmness, while reducing the rate of enzymatic browning (oxidation) on its shell, "explains Professor Carlos Julio Marquez Cardozo, from the Faculty of Agricultural Sciences.
Professor Marquez noted that they have been working in recent years to develop agro-industrial processes to produce edible coatings for fruits and vegetables with a short shelf life that require special care during postharvest.
These coatings are thin layers of materials applied around the food, whole or chopped, via dipping or spraying techniques, to protect it from losing water vapour and other impairments.
Although there have been other studies with coatings, the formula for the plantain is considered an important advance in the country, as it could bring great benefits to the agribusiness sector in the short term.
According to the banana production chain, Colombia has 395,000 hectares of the fruit and produces about 3,360,000 tons a year, which makes the country one of the leading producers in the world. The country exports 4% of its production (135,000 tonnes) and imports 20,000 tons, mainly from Ecuador, to complete the local supply.
Felix Tovar Amin, technical secretary of the National Banana Production Chain, explained that 85% of producers were from the economic strata 1 and 2, and that one of their main limitations was access to technical assistance.
There have been attempts to move production from Cartagena, but breaking the chains of cold or subjecting them to the weather from other regions affects the maturation process. This is where the coating will serve to transport the fruit over long distances, without altering it.
Francisco Grisales, agronomist, consultant and producer of plantain and banana crops in Quindio and Risaralda, noted that some Colombian producers had stagnated and were not looking for ways to export. This has allowed Central America or the Caribbean to supply international demand.
Source: Agencia de Noticias UN