AbstractThe effects of Tal Pro‐long, a commercial fruit coating, on the shelf life and selected quality attributes of plantain were investigated. Relative to untreated fruits, yellow colour development was retarded by 4 to 8 days, and changes in pH and total acidity were delayed in plantain dipped in 1.5 or 2.5 Pro‐long solution when stored at 30°C or at 20–24°C. Pro‐long treatment had less effect on the pulp: peel ratio of plantain and on changes in moisture contents of pulp and peel during storage. After ripening, fruits dipped in 1.5 Pro‐long solution produced an acceptable, though slightly inferior, fried plantain product relative to untre
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