Chitosan combined with calcium chloride impacts fresh-cut honeydew melon by stabilising nanostructures of sodium-carbonate-soluble pectin

Chong, Jia Xin; Lai, Shaojuan; Yang, Hongshun

doi:10.1016/j.foodcont.2014.12.035

Cited by 118 publications

(77 citation statements)

References 33 publications

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“…Calcium treatment has been shown to delay degradation of the depolymerization of CSP chains by strengthening calcium–pectin crosslinks during apricot and strawberry fruit softening . Also, higher NSP content has been positively and closely related to the Ca 2+ level in the cell wall by retarding the solubilization of NSP to CSP . In the present study, CaCl 2 treatment similarly led to lower levels of WSP and CSP as well as a higher level of NSP compared with ultrasound treatment.…”

Section: Discussionsupporting

confidence: 60%

Ultrasound enhances calcium absorption of jujube fruit by regulating the cellular calcium distribution and metabolism of cell wall polysaccharides

Zhi

Liu

Xu³

et al. 2017

J Sci Food Agric

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Section: Discussionsupporting

confidence: 60%

Ultrasound enhances calcium absorption of jujube fruit by regulating the cellular calcium distribution and metabolism of cell wall polysaccharides

Zhi

Liu

Xu³

et al. 2017

J Sci Food Agric

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“…After 5 days stored at 5 °C, CaP + Chit treatment was 2.3‐fold firmer than the untreated control slices, and 1.2‐fold firmer than their respective treatments without chitosan. The increase in firmness with calcium treatment may be a result of the chelate effect of calcium ions on pectin . Moreover, the main relationship between chitosan and the maintenance of firmness of fresh fruit may be the result of a reduction in the metabolic process .…”

Section: Resultsmentioning

confidence: 99%

Suitability of combination of calcium propionate and chitosan for preserving minimally processed banana quality

2017

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BACKGROUND The marketability of fresh‐cut banana slices is limited by the rapid rate of fruit softening and browning. However, there is no scientific literature available about the role of postharvest calcium propionate and chitosan treatment on the quality attributes of fresh‐cut banana. Therefore, the aim of the present study was to investigate these effects. RESULTS The application of calcium propionate plus chitosan (CaP+Chit) retained higher firmness, higher ascorbic acid content, higher total antioxidant activity and higher total phenolic compounds, along with lower browning, lower polyphenol oxidase, lower peroxidase, lower polygalacturonase and lower pectin methyl esterase activities and microbial growth, compared to control banana slices after 5 days of cold storage. CONCLUSION The results of the present study show that CaP+Chit could be used to slow the loss of quality at the same time as maintaining quality and inhibiting microbial loads. © 2017 Society of Chemical Industry

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“…Postharvest treatment improved the cellular membrane structure integrity, reducing the activity of pectin degrading enzymes [30] or the integrity of SSP via interactions between SSP and calcium ions or protonated chitosan groups [31]. Figure 1.…”

Section: Effect Of Chitosan Coating On Membrane Damagementioning

confidence: 99%

Chitosan Coating: A Postharvest Treatment to Delay Oxidative Stress in Loquat Fruits during Cold Storage

et al. 2018

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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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Chitosan combined with calcium chloride impacts fresh-cut honeydew melon by stabilising nanostructures of sodium-carbonate-soluble pectin

Cited by 118 publications

References 33 publications

Ultrasound enhances calcium absorption of jujube fruit by regulating the cellular calcium distribution and metabolism of cell wall polysaccharides

Ultrasound enhances calcium absorption of jujube fruit by regulating the cellular calcium distribution and metabolism of cell wall polysaccharides

Suitability of combination of calcium propionate and chitosan for preserving minimally processed banana quality

Chitosan Coating: A Postharvest Treatment to Delay Oxidative Stress in Loquat Fruits during Cold Storage

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