期刊
COATINGS
卷 12, 期 1, 页码 -出版社
MDPI
DOI: 10.3390/coatings12010083
关键词
hot water; chitosan; mango; decay; storage; membrane stability index
资金
- Taif University, Taif, Saudi Arabia [TURSP-2020/116]
The synergistic effect of dipping mango in hot water and chitosan coating can effectively suppress fruit decay, improve fruit quality, and delay fruit ripening by increasing key plant defense-related enzyme activities.
The synergistic effect of dipping in 55 degrees C for 5 min of hot water (HW) and 1% chitosan coating during the storage of mango at 13 +/- 0.5 degrees C and 85%-90% relative humidity for 28 days was investigated. The combined treatment significantly suppressed the fruit decay percentage compared with both the single treatment and the control. In addition, the specific activities of key plant defense-related enzymes, including peroxidase (POD) and catalase (CAT), markedly increased. The increase occurred in the pulp of the fruits treated with the combined treatment compared to those treated with HW or chitosan alone. While the control fruits showed the lowest values, the combination of pre-storage HW treatment and chitosan coating maintained higher values of flesh hue angle (h degrees), vitamin C content, membrane stability index (MSI) percentage, as well as lower weight loss compared with the untreated mango fruits. The combined treatment and chitosan treatment alone delayed fruit ripening by keeping fruit firmness, lessening the continuous increase of total soluble solids (TSS), and slowing the decrease in titratable acidity (TA). The results showed that the combined application of HW treatment and chitosan coating can be used as an effective strategy to suppress postharvest decay and improve the quality of mango fruits.
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