Journal
FOOD CHEMISTRY
Volume 242, Issue -, Pages 232-238Publisher
ELSEVIER SCI LTD
DOI: 10.1016/j.foodchem.2017.09.052
Keywords
Antioxidant; Chitosan; Guava; Quality; Ripening
Funding
- FAPEMIG (Foundation for Research Assistance of Minas Gerais State, Brazil) [CAG-APQ-01887-14]
- Coordination for Improvement of Higher Education Personnel (CAPES-Brazil)
- FAPEMIG
Ask authors/readers for more resources
Guava is a typically tropical fruit highly perishable with a short shelf-life due to intense metabolic activity after harvested. In attempt to minimize the problems related to the postharvest, we evaluated the physiochemical characteristics and antioxidant system in guava fruits under chitosan coating at concentrations of 1%, 2%, and 3% stored at 25 degrees C during 96 h. The chitosan suppressed the respiratory rate, fresh weight loss, firmness and skin color with delay in the degradation of chlorophyll. In the treatment with 2% and 3% of chitosan in the solid soluble content and ascorbic acid were reduced; retarded the loss of titratable acidity during 96 h after treatment. These treatment induced significant decreases in the phenylalanine ammonia-lyase activity and significantly increases of peroxidase Activity. Our results suggest that chitosan effectively prolongs the quality attributes in guava fruits after harvesting due to increases in the antioxidant processes, delaying the ripening during room temperature of storage.
Authors
I am an author on this paper
Click your name to claim this paper and add it to your profile.
Reviews
Recommended
No Data Available