Synergistic Impacts of Gum Arabic and Bio-Based Preservatives on the Physicochemical and Microbiological Quality of Stored Plantain. Nigerian Journal of Post-Harvest Research, 3(5), 52-69.

Postharvest losses significantly constrain the steady market supply of plantain; thus, bio-based preservatives are increasingly employed as sustainable alternatives to chemical agents for extending its shelf life. This study evaluated the effects of bio based coatings on plantain quality during a 15-day storage period. Mature green plantains were treated with gum arabic cinnamon extract coating (A), gum arabic clove extract coating (B), gum arabic bay leaf extract coating (C), gum arabic alone (D), untreated (E) and gum arabic shea butter coating(F). Treatment B recorded the highest weight loss of 28%. Although there was a decline in the moisture content of all treatments, treatment D showed optimal retention (65.660%). Treatments A (6.24) and F (6.153) maintained pH stability, while C and D exhibited acidification (4.87 and 5.25, respectively). Vitamin C levels increased across treatments (12.5–18.7 mg/100 g), although β-carotene degraded substantially. Treatment F demonstrated the highest starch content (58.228±0.002 mg/100 g) and potassium (8.54 mg/100 g). Treatments A, B, and C resulted in reduced bacterial populations, while treatments A and B achieved complete fungal inhibition. Treatment C recorded 33.33% decay incidence despite antimicrobial activity. Panelists rated F highest in colour (7.45), appearance (7.30), odour (6.90), texture (7.60), and general acceptability (7.75). Results demonstrate that gum arabic-shea butter coatings optimized overall quality and consumer acceptability, while cinnamon and clove formulations provided superior antimicrobial protection. These composite coatings offer sustainable alternatives for extending plantain shelf life under tropical conditions.