An edible lipid-chitosan film forming dispersion (FFD) was developed to delay ripening of guava. Four percent (v/v) of palm stearin (PS) and palm kernel olein (PKOo) in ratios of 0:100, 25:75, 50:50, 75:25 and 100:0 were added to a chitosan solution base and applied on guava by dipping technique. Surface appearance, weight loss, firmness, carbon dioxide, oxygen and ethylene concentrations were evaluated every 3 days during 31 days of storage at chilled temperature (5±2 °C). An application of FFD on guava significantly (p <0.05) delayed chilling injury, reduced weight loss, maintained firmness, slowed down respiration and ethylene production as compared to uncoated guavas. PS:PKOo (75:25) coating was able to form compatible blends and showed good moisture and gas barrier properties when applied on guava surface, resulting in increased postharvest life of guava.Keywords: guava, film forming dispersion, chitosan, palm stearin, palm kernel olein Abstrak Serakan filem lipid-kitosan yang boleh dimakan telah dihasilkan untuk melambatkan proses jambu untuk ranum. Empat peratus (v/v) stearin sawit dan olein isirong sawit dengan nisbah 0:100, 25:75, 50:50, 75:25 and 100:0 telah ditambah ke dalam larutan kitosan dan diaplikasikan ke atas jambu dengan menggunakan teknik celupan. Permukaan buah, kehilangan berat, kekerasan, kepekatan gas karbon dioksida, oksigen dan etilena telah dikaji setiap 3 hari sepanjang 31 hari penyimpanan di dalam suhu sejuk (5±2 °C). Penggunaan salutan ke atas jambu telah melambatkan kerosakan buah, mengurangkan kehilangan berat, mengekalkan kekerasan, melambatkan proses respirasi dan penghasilan etilena jika dibandigkan dengan jambu yang tidak disalut. Salutan PS:PKOo (75:25) telah menghasilkan campuran yang sesuai dan menunjukkan sifat-sifat penghalang air dan gas yang baik apabila diaplikasikan ke atas permukaan jambu dan telah meningkatkan jangka hayat jambu.Kata kunci: jambu, serakan lapisan filem, kitosan, stearin sawit, olein isirong sawit IntroductionGuava is an excellent source of vitamin C and is grown for both the domestic and exports markets. However, guava ripens rapidly during transportation and storage, thus often requiring rapid shipment in order to prolong postharvest life and decrease its respiration rate. Many postharvest diseases such as anthracnose, mucor rot and aspergillus rot can also limit the commercialisation of guava. Although refrigeration can increase the shelf life of guava, it adds cost and may cause chilling injury. Thus, coating the fresh fruit appears to be a cheaper alternative to preserve guava.
The palm stearin and palm kernel olein (PSPKOo) blend (at 31%) was incorporated into chitosan of different degree of deacetylation (DD) (85 and 95%) and molecular weight (MW) (100,000 and 300,000 Da) to form films, and the films were evaluated in terms of particle size, diameter and stability of emulsion, as well as thickness and tensile strength. The chitosan with 85% DD (MW 300,000 Da) and 31% PSPKOo blend resulted in the strongest film, while this chitosan varied with 15.5 and 31% of PSPKOo blends compared to physical properties of film. Emulsion blend containing 85% DD (MW 300,000 Da) and 31% PSPKOo blend of chitosan gave the biggest particle size, highest viscosity and the most stable emulsion, resulting in the thickest film with the highest tensile strength (TS) and elastic modulus (EM). The film was applied on cherry tomato and stored at 20C for 9 days. The chitosan film with 85% DD (MW 300,000 Da) and 31% PSPKOo blend was the most effective in reducing weight loss and maintaining firmness and redness of cherry tomato compared to the other two films. Hence, palm stearin (PS) showed potential to be used as a moisture barrier in fruit coating.
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