Effect of monooxygenase purified from Mycobacterium JS60 combined with sodium alginate on the preservation of banana

• Published in: Postharvest biology and technology Vol. 161; p. 111079
• Main Authors: Zhou, Haiwu, Yuan, Biao, Chen, Wei, Qiao, Haishi, Yan, Ming, Cao, Chongjiang
• Format: Journal Article
• Language: English
• Published: Amsterdam Elsevier B.V 01.03.2020; Elsevier BV
• Subjects: Alginic acid; Banana; Cosmetics industry; Ethylene; Invertebrates; Low level; Monooxygenase; Mycobacterium; Mycobacterium JS60; Phenols; Preservation; Shelf life; Sodium; Sodium alginate; Viscosity; Mycobacterium JS60; Sodium alginate; Monooxygenase; Ethylene; Banana
• ISSN: 0925-5214; 1873-2356
• DOI: 10.1016/j.postharvbio.2019.111079

•First combined with monooxygenase and sodium alginate for banana preservation.•The catalytic activity of purified monooxygenase was more than previous studies.•The shelf life of banana treated by monooxygenase could be extended for about 30 %. The effect of monooxygenase combined with sodium alginate on the shelf life of banana was studied. Monooxygenase was purified from Mycobacterium JS60 and combined with sodium alginate to form MOs@SA solution. The banana was immersed in MOs@SA for 10 min and air dried, then stored at 25 ℃, 70 % humidity for twelve days. The results indicated that the activity of the purified monooxygenase was more than 3.67 mmol kg−1 s−1. Compared with sodium alginate treatment, MOs@SA treatment extended the time of banana to get yellow for 3–4 d and banana softening, increased the accumulations of phenolics and the activities of POD and SOD. Also, the MOs@SA treatment maintained the low level of reducing sugar content, MDA content, PPO activity and ethylene production. The results showed that the shelf life of banana treated by MOs@SA coating could be extended for approximately 30 % compared to the sodium alginate treatment.