期刊
JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION
卷 16, 期 2, 页码 1159-1170出版社
SPRINGER
DOI: 10.1007/s11694-021-01275-0
关键词
Grape; Flavanols; Gum ghatti; Phenolic acids; Polyamines; Soluble sugars
资金
- Malayer University of Iran [84.5-310]
The combination of chitosan and gum ghatti coating showed positive effects on retaining nutritional properties, phenolic compounds, and antioxidant capacity of 'Rishbaba' grape during cold storage, while also inhibiting fungal decay.
In this study, the effect of postharvest coating of chitosan (CH) 1.0%, gum ghatti (GG) 1.0% and combine of each other, on nutritional properties, phenolic compounds and antioxidant capacity of 'Rishbaba' grape (Vitis vinifera L.) was evaluated during 60 days of cold storage. Coating with 1.0% CH solely or in combined with 1.0% GG caused a considerable retain in grape berries phenolic acids compared to uncounted samples after the 60th day. Moreover, flavanols and flavan-3-ols content were found to be highest in fruits treated with CH and GG complex. At the end of storage, the highest concentrations of delphinidin, cyanidin, pelargonidin and malvidin were found in grapes coated with CH in combined with GG. The highest antioxidant capacity and the lowest polyphenol oxidase activity were related to samples treated with CH and GG complex. Also, the combination effects of CH and GG at 1.0% were the most efficient for soluble sugars and polyamines accumulation. The CH + GG complex had the best result on prohibiting grape fungal decay. The results showed a research increase of this complex that these are a strong potential strategy to produce coatings for improving the postharvest quality of fruits and could be considered as a good solution to preserve many components of them.
作者
我是这篇论文的作者
点击您的名字以认领此论文并将其添加到您的个人资料中。
推荐
暂无数据