Application of Camellia Saponin in the Preservation of Bananas

Using Tianbao banana as the test material, one strain of Fusarium was isolated, purified and identified. Different concentrations (5, 10, 15, 20 mg/mL and 25 mg/mL) of camellia saponin were used to determine the inhibitory effect on Fusarium. The weight loss rate, hardness, soluble solids, titratable acid, respiratory strength and other main quality indicators of bananas treated with different concentrations of camellia saponin (15, 20, 25 mg/mL and 30 mg/mL) at a temperature of 16 ℃ and a relative humidity of 85% under constant temperature and humidity for 25 days were determined to study the effect of camellia saponin on bananas. The results showed that the antibacterial rate of camellia saponin against Fusarium continued to increase as the concentration increased. When the concentration of camellia saponin was 20 mg/mL, the antibacterial rate could reach 86.52%, but when the concentration increased again, the antibacterial rate did not increase significantly. On this basis, the MIC and MBC values of camellia saponin against Fusarium were determined to be 5 mg/mL and 10 mg/mL, respectively. Comprehensive quality indicators showed that the 20 mg/mL concentration of camellia saponin solution had the best preservation effect on post-harvest bananas. When stored for 20 days, compared with the control group (clear water group and positive control group), the weight loss rate was reduced by 48.04% and 51.67%, respectively. Compared with the control group (clear water group), soluble solids delayed the emergence of the peak value. Titratable acid increased by 56.09% and 23.07%, and respiratory intensity increased by 65.68% and 14.82%. On the 10th day of storage, the hardness increased by 13.76% compared with the positive control group. The results of the research are expected to provide certain theoretical and technical support for the preservation of bananas by camellia saponin.