采后
可滴定酸
食品科学
化学
涂层
多酚氧化酶
柠檬酸
保质期
园艺
过氧化物酶
生物
生物化学
有机化学
酶
作者
Louise Iara Gomes de Oliveira,Kataryne Árabe Rimá de Oliveira,Eliton S. Medeiros,André Ulisses Dantas Batista,Marta Suely Madruga,Marcos dos Santos Lima,Evandro Leite de Souza,Marciane Magnani
标识
DOI:10.1016/j.ifset.2020.102506
摘要
This study characterized chemical and physical properties of chitosan (Chi) coatings with or without Cymbopogon citratus (D.C.) Stapf. (CCEO) essential oil (0.6 μL/mL). The effects of Chi-CCEO coating on postharvest quality of guava during storage (15 days, 12 ± 1 °C) were assessed. CCEO improved thermal resistance and surface properties of Chi-coating. Chi-CCEO coating had low water solubility and aw, high thermal resistance, smooth and low-roughness surface. Chi-CCEO coating delayed weight and firmness losses, changes in soluble solids, titratable acidity, pH, color and phenolics in guava during storage. Chi-CCEO coating decreased polyphenol-oxidase and pectin-methylesterase activity, while increased peroxidase activity after 5 days. Coated guava had lower fructose content and higher citric and succinic acid content than uncoated guava after 10 days. Coated guava had higher scores for texture, color and overall impression but lower scores for odor. Chi-CCEO coating were effective to maintain guava postharvest quality during a 10 day-cold storage. The addition of CCEO in an active concentration to inhibit fungal spoilage in guavas into Chi-coating positively affected its physico-chemical properties, resulting in a flat, smooth and low roughness composite coating. Chi-CCEO coating delayed undesirable postharvest changes caused by physiological processes in guava, maintaining the fruit quality during cold storage. Chi-CCEO coating should be a feasible technology for guava preservation and decrease synthetic fungicide use in this fruit.
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