Journal
FOOD CHEMISTRY
Volume 237, Issue -, Pages 372-378Publisher
ELSEVIER SCI LTD
DOI: 10.1016/j.foodchem.2017.05.123
Keywords
Chitosan; Mango fruit; Carbon metabolism; Postharvest; Quality
Funding
- FAPEMIG (Foundation for Research Assistance of The Minas Gerais State, Brazil)
- Coordination for the Improvement of Higher Education Personnel (CAPES-Brazil)
- FAPEMIG
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Mango is a highly perishable fruit with a short post-harvest time due to the intense metabolic activity after harvesting. In attempt to evaluate the effects of chitosan in mango fruits, it was treated with 0%, 1%, 2% or 3% of chitosan solutions, placed into plastic trays, and stored at room temperature. Changes in physical and chemical parameters were evaluated. Chitosan delayed the climacteric peak, water loss and firmness. Further, few changes in soluble solid content, titratable acidity, pH of the pulp as well as in sugar content and decreased starch degradation were observed. Altogether, our results suggest chitosan edible coating effectively prolongs the quality attributes, affecting basic mitochondrial respiration and starch degradation rate. (C) 2017 Elsevier Ltd. All rights reserved.
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