The effectiveness of chitosan fruit coating to delay the qualitative and nutraceutical traits of three strawberry cultivars, namely “Candonga”, “Jonica” and “Sabrina”, as well as the effects of chitosan on antioxidant enzymes were evaluated. The fruits were coated with 1% and 2% chitosan solution and stored at 2 °C for nine days. Samples were taken every three days. Physico-chemical (weight loss, soluble solid content and titratable acidity) and nutraceutical (total polyphenol, anthocyanin, flavonoid, ascorbic acid content and antioxidant capacity) properties along with the enzymatic activity (catalase (CAT), ascorbate peroxidase (APX), polyphenol oxidase (PPO), guaiacol peroxidase (GPX) and lipoxygenase (LOX)) were evaluated. Chitosan treatment significantly reduced water loss and delayed the qualitative changes in color, titratable acidity and ascorbic acid content in dose- and cultivar-dependent manners. Additionally, changes in the total polyphenol, anthocyanin and flavonoid contents and the antioxidant capacity of chitosan-coated strawberry fruits were delayed. Chitosan coating enhanced the activity of some antioxidant enzymes, preventing flesh browning and reducing membrane damage. A global view of the responses of the three strawberry cultivars to chitosan coating and storage temperature was obtained using principal component analysis. Chitosan-coated fruit exhibited a slower rate of deterioration, compared to uncoated fruit in all tested cultivars.

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Abstract:Loquat is a non-climacteric fruit consumed fresh for its essential nutrients and phytochemical compounds. In this study, the effects of chitosan coating (1% w/v) on changes in the enzymatic antioxidant and membrane damage in three loquat selections (CREAFRC-S18; CREAFRC-S35 and CREAFRC-S36) and three loquat cultivars (Golden Nugget, Algerie and Nespolone rosso di Trabia) stored at 7 • C over 21 days were evaluated. Chitosan treatment enhanced the activities of superoxide dismutase, catalase and ascorbate peroxidase. Moreover, this treatment inhibited polyphenol oxidase and guaiacol peroxidase activities, extending the storage life of loquat. Chitosan also preserved membrane integrity by inhibiting lipoxygenase activity and malondialdehyde accumulation. Principal component analysis provided a global view of the responses of both loquat selections and cultivars to the postharvest chitosan coating and storage temperature. These findings suggest that chitosan treatment could be a valid tool for improving the activity of antioxidant enzymes, preserving the enzymatic browning of loquat fruits.

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