In this study, chitosan-based coating was used in tangerines in a 30-day storage period, at controlled temperature of 10°C. The selected fruits presented green surface (± 90%); they were sanitized in chlorinated water (100 mg/L) then immersed in chitosan solutions at chitosan concentrations of 0.5 g/100 ml (T2), 1 g/100 ml (T3), and 2 g/100 ml (T4) and a lot was placed aside as control treatment (T1). Tangerines were evaluated in terms of loss of mass, skin color, soluble solids, vitamin C, and titratable acidity in a 30-day storage period and weight loss kinetics was evaluated through mathematical models. The results showed that chitosan coating was effective in delaying weight loss of tangerines and the mathematical models used in the evaluation could properly explain the weight loss. The polynomial model showed better adaptation to experimental data. Tangerines with higher chitosan concentration showed small color alteration during storage. Chitosan-based coatings were effective in keeping soluble solids, vitamin C, and titratable acidity during storage. In all physicochemical characteristics analyzed, chitosan-based coating in tangerines were superior when compared with control fruits.
This study aimed to evaluate the physicochemical parameters, total and thermotolerant coliforms, lactic acid bacteria viability, instrumental color, and sensory analysis of fermented milks added to passion fruit peel flour (PFPF), throughout 29 days of storage, except composition. Four fermented milk treatments were prepared as follows: 1, fermented milk without addition of PFPF; 2, fermented milk added with 1% PFPF; 3, fermented milk added with 2% PFPF; 4, fermented milk added with 3% PFPF. According to the results obtained, acidity and pH values were inversely proportional, and microbiological analyses of coliforms showed no contamination, lactic bacteria were viable up to the 15 th day of storage, treatment 3 showed the highest water holding capacity and syneresis decreased by raising the levels of PFPF. Fermented milk with the lowest level of addition of PFPF showed better scores and was the most preferred among panelists.
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