Effects of Plasma‐Activated Water and Konjac Glucomannan‐Based Edible Coating on the Storage Quality of Fresh Banana ( Musa sapientum L.)

ABSTRACT This study evaluated the effects of plasma‐activated water (PAW), konjac glucomannan (KGM)‐based edible coating, and their combined treatment on the postharvest quality of fresh bananas stored at 20°C for 12 days. Four treatments were applied: control, PAW, coating, and PAW+coating. The results showed that coating and PAW+coating treatments reduced weight loss, delayed peel color changes, and helped retain firmness compared with the control. PAW and PAW+coating also enhanced antioxidant‐related responses, including DPPH radical scavenging activity, ferric reducing antioxidant power (FRAP), and total phenolic content (TPC) in the pulp, particularly during early storage. In banana peel, the treatments affected TPC and reduced polyphenol oxidase (PPO) activity, suggesting delayed browning‐related changes. Although coating and PAW+coating increased respiration rate during storage, they effectively suppressed microbial growth, as indicated by lower aerobic plate counts (APCs). Overall, PAW combined with KGM‐based coating showed potential as an integrated postharvest treatment for maintaining the physicochemical, biochemical, and microbiological quality of bananas during storage.