2018
DOI: 10.1016/j.foodchem.2017.09.052
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Chitosan delays ripening and ROS production in guava (Psidium guajava L.) fruit

Abstract: Guava is a typically tropical fruit highly perishable with a short shelf-life due to intense metabolic activity after harvested. In attempt to minimize the problems related to the postharvest, we evaluated the physiochemical characteristics and antioxidant system in guava fruits under chitosan coating at concentrations of 1%, 2%, and 3% stored at 25°C during 96h. The chitosan suppressed the respiratory rate, fresh weight loss, firmness and skin color with delay in the degradation of chlorophyll. In the treatme… Show more

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Cited by 120 publications
(43 citation statements)
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“…The TSS values increased during storage in coated and uncoated fruits with higher values in uncoated ones (Table 1). As reported in other studies, the slowdown of the ripening process in chitosan-coated fruits was accompanied by reprogramming of carbon metabolism that controls the sugar levels during storage [43,44]. Our results were confirmed by other studies that reported the effects of chitosan-based postharvest treatments on different commodities, such as mango, banana, papaya, and guava [45,46].…”
Section: Effect Of Chitosan Treatment On Weight Loss and Firmnesssupporting
confidence: 91%
“…The TSS values increased during storage in coated and uncoated fruits with higher values in uncoated ones (Table 1). As reported in other studies, the slowdown of the ripening process in chitosan-coated fruits was accompanied by reprogramming of carbon metabolism that controls the sugar levels during storage [43,44]. Our results were confirmed by other studies that reported the effects of chitosan-based postharvest treatments on different commodities, such as mango, banana, papaya, and guava [45,46].…”
Section: Effect Of Chitosan Treatment On Weight Loss and Firmnesssupporting
confidence: 91%
“…Silva at al. proved that chitosan solutions could significantly delay ripening of guava fruit, by suppression of the respiratory rate, fresh weight loss, firmness, and skin color, with delay in the degradation of chlorophyll [208]. Pasquariello et al showed that 0.5 wt.% solution of chitosan inhibited polyphenol oxidase and guaiacol peroxidase involved in sweet cherry fruit-browning processes, and enhanced antioxidant enzyme activities that reduce oxidative damage [209].…”
Section: Chitosanmentioning
confidence: 99%
“…Coating effectively maintained the quality of guava fruits by increasing antioxidant value, and delaying ripening of fruits during storage at room temperature [165] CS only (Low, med, and high molecular weight) 1.0 Kiwifruit (Actinidia kolomikta)…”
Section: Coatings Of Fruits and Vegetablesmentioning
confidence: 99%