| Literature DB >> 28764009 |
Gláucia Michelle Cosme Silva1, Willian Batista Silva2, David B Medeiros3, Acácio Rodrigues Salvador3, Maria Helena Menezes Cordeiro1, Natália Martins da Silva1, Diederson Bortolini Santana4, Gisele Polete Mizobutsi1.
Abstract
Mango is a highly perishable fruit with a short post-harvest time due to the intense metabolic activity after harvesting. In attempt to evaluate the effects of chitosan in mango fruits, it was treated with 0%, 1%, 2% or 3% of chitosan solutions, placed into plastic trays, and stored at room temperature. Changes in physical and chemical parameters were evaluated. Chitosan delayed the climacteric peak, water loss and firmness. Further, few changes in soluble solid content, titratable acidity, pH of the pulp as well as in sugar content and decreased starch degradation were observed. Altogether, our results suggest chitosan edible coating effectively prolongs the quality attributes, affecting basic mitochondrial respiration and starch degradation rate.Entities:
Keywords: Carbon metabolism; Chitosan; Mango fruit; Postharvest; Quality
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Year: 2017 PMID： 28764009 DOI： 10.1016/j.foodchem.2017.05.123
Source DB: PubMed Journal: Food Chem ISSN： 0308-8146 Impact factor: 7.514