Production of Coating from Rice Starch and Cassia alata Linn. Leaf Extract for Ripening Delay in ‘Namwa’ (ABB) Banana Fruit

The aim of this study was to develop a coating film from rice starch and C. alata leaf extracts to extend the shelf life of Namwa bananas. The coati ng fi lm was prepared by dissolving 5% (w/v) rice starch, adding glycerol at 30% of the starch weight, and incorporating C. alata leaf extract at 0, 10, 20, and 30 mg/mL concentrations. The physical and chemical properties, as well as the anti bacterial efficacy, were then evaluated. Experimental results indicated that the film made from rice starch with C. alata leaf extract at various concentrations had a thickness ranging from 0.016-0.025 mm. The water activity (aw) of the film ranged from 0.24 to 0.29. Water solubility, water absorption, and vapor permeability decreased as the concentration of C. alata leaf extract increased. The biodegradation rate of the fi lm was 52–100% within one week. Additionally,rice starch film containing C. alata extract at a concentration of 30 mg/mL inhibited the growth of Staphylococcus aureus, with an inhibition zone diameter of 10.00 ± 5.77 mm. However, no inhibitory effect was observed against Escherichia coli. The fruit coating application of rice starch film incorporating C. alata leaf extract at a concentration of 30 mg/mL effectively delayed the ripening of Namwa bananas by up to 7 days.