期刊
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
卷 163, 期 -, 页码 1127-1135出版社
ELSEVIER
DOI: 10.1016/j.ijbiomac.2020.07.067
关键词
Biopolymer; Anthracnose; Minimally processed fruit; Sensory attributes
资金
- FACEPE [APQ 0566-5.07/14]
- CNPq [402952/2013-8, 436172/2018-6]
- PROPESQ/UFPE [23076.049914/2017-47]
This study aimed to verify the action of edible chitosan-citric acid (CHI-CA) coating to control Colletotrichum gloeosporioides and maintain quality parameters of fresh-cut guava. Chitosan was obtained from Litopenaeus vannamei shells using high temperature and short exposure times. The minimum inhibitory concentration (MIC) and minimum fungicidal concentration (MFC) of CHI-CA against C. gloeosporioides were determined by macrodilutions at 28 degrees C/120 h in the absence/presence of CHI-CA (0-10 mg/mL). Scanning electron microscopy was used to evaluate morphological changes in the fungus. Guava slices were coated with CHI-CA (MIC) or 5 mg/mL glycerol (control). Rot incidence and physicochemical, physical, and microbiological factors were determined at 0, 3, 7, and 14 days at 24 degrees C and 4 degrees C. Chitosan presented typical structural characterization, 64% deacetylation, and a molecular weight of 1.6 x 10(4) g/mol. CHI-CA exhibited MIC and MFC values of 5 mg/mL and 10 mg/mL, respectively, and promoted changes in the morphology and cell surface of fungal spores. The fresh-cut guava coated with CHI-CA maintained quality parameters during storage and preserved their sensorial characteristics. Therefore, the use of CHI-CA as a coating is a promising strategy for improving postharvest quality of fresh-cut fruits. (C) 2020 Elsevier B.V. All rights reserved.
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