The chitosan affects severely the carbon metabolism in mango (Mangifera indica L. cv. Palmer) fruit during storage

Silva, Gláucia Michelle Cosme; Silva, Willian Batista; Medeiros, David B.; Salvador, Acácio Rodrigues; Cordeiro, Maria Helena Menezes; Silva, Natália Martins da; Santana, Diederson Bortolini; Mizobutsi, Gisele Polete

doi:10.1016/j.foodchem.2017.05.123

Cited by 152 publications

(78 citation statements)

References 30 publications

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“…Fruits did not differ in titratable acidity values within coatings at day 35 of storage. Silva et al (2017) showed similar results and reported that the increase in acidity of fruits may be assigned to galacturonic acid, from pectin degradation. Gol and Rao (2014), studying coatings, reported that mangoes reach a lower level of titratable acidity (0.2%) at 18 days of postharvest storage.…”

Section: Titratable Aciditysupporting

confidence: 59%

“…Many biopolymers have been assessed on coating formulations. Cassava starch and chitosan have been studied as a primary material on these edible coatings preparation (Castro et al, 2017;Silva et al, 2017;Nair et al, 2018) because they form a resistant and transparent film with good aspect and intense brightness, turning fruits and vegetables more commercially attractive (Garcia et al, 2016).…”

Section: Introductionmentioning

confidence: 99%

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Postharvest Quality of Tommy Atkins Mangoes Coated With Cassava Starch and Chitosan-Based Coatings

Oliveira¹,

Paiva²,

Silva³

et al. 2018

JAS

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This study aimed to evaluate postharvest quality of Tommy Atkins mangoes treated with starch cassava and chitosan based coatings. Mango fruits were collected at physiological maturity. After cleaning, weighing and identification, fruits were submitted to the respective treatments and stored for 35 days in the Laboratório de Tecnologia de Alimentos, with weekly evaluations under refrigeration 13±1 ºC and 90±5% RH. The experiment was conducted in a completely randomized design, in factorial scheme with four treatments: control, cassava starch (CS), chitosan (CH), and cassava starch/chitosan (CS/CH) at a concentration of 2%, and six storage periods (0, 7, 14, 21, 28 and 35 days) with four replications. Fruits were evaluated in: appearance, weight loss, external color: luminosity and ΔE, pulp firmness, titratable acidity, soluble solids content, starch, total soluble sugars, reducing sugars and sucrose. Data were submitted to analysis of variance using SISVAR software and compared by Scott-Knott test at 5% of probability. It was observed a reduction in appearance, pulp firmness, titratable acidity, starch and reducing sugars and increase in weight loss, luminosity, ΔE, soluble solids, total soluble sugars and non-reducing sugars during storage. CS/CH coated fruits reported higher notes of appearance, lower weight loss and maintained color. Quality of physicochemical attributes: soluble solids, starch, total soluble sugars, reducing sugars and non-reducing sugars were strongly retarded.

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Section: Titratable Aciditysupporting

confidence: 59%

Section: Introductionmentioning

confidence: 99%

Postharvest Quality of Tommy Atkins Mangoes Coated With Cassava Starch and Chitosan-Based Coatings

Oliveira¹,

Paiva²,

Silva³

et al. 2018

JAS

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“…In comparison with other coatings, the TSS of the 4.5% CDs/CH‐coated samples was significantly high ( P < 0.05). This may be due to the fact that the CDs/CH coating can reduce the metabolic rate, causing a slowing of the hydrolysis of carbohydrates . The metabolic rate was reduced because the CDs/CH coating formed a semipermeable film that reduced the gas exchange between the samples and the atmosphere, resulting in lower metabolic rates …”

Section: Resultsmentioning

confidence: 99%

Effect of carbon dots with chitosan coating on microorganisms and storage quality of modified‐atmosphere‐packaged fresh‐cut cucumber

et al. 2019

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BACKGROUND In order to inhibit microorganisms and improve storage quality of fresh‐cut cucumber, fresh‐cut cucumber was treated by carbon dots (CDs) from kelp/chitosan (CH) coating solution with CD concentrations of 0%, 1.5%, 3% and 4.5% and then packaged as well as stored at 4 °C for 15 days. The effect of CDs/CH coating on microorganisms and the quality of modified‐atmosphere‐packaged fresh‐cut cucumber during storage were investigated. RESULTS The CDs was monodispersed spherical morphology with size distribution of 0.54–0.83 nm. Interaction of CDs and CH had the generation of strong hydrogen bond. Inhibition zone diameters of CDs/CH coating against Staphylococcus aureus and Escherichia coli were enhanced with the increase of CD concentrations. Moreover, CDs/CH coating inhibited the growth of total number of colonies, mold, and yeast in modified‐atmosphere‐packaged fresh‐cut cucumber during storage. A coating of 4.5% CDs/CH effectively reduced the losses of weight, firmness, and total soluble solids, the degradation of ascorbic acid content and flavor, and inhibited peroxidases activity, as well as decreased water mobility in fresh‐cut cucumber during storage. CONCLUSION The results indicated that a CDs/CH coating was helpful for inhibiting microorganisms and improving storage quality, and could be an effective method to prolong shelf life of fresh‐cut cucumber. © 2019 Society of Chemical Industry

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“…In addition, considering that the loss of firmness is the result of cell wall, pectin, or starch degradation in fresh fruit (Manrique & Lajolo, 2004;Silva et al, 2017;Viña & Chaaves, 2003), the difference in loss of passion fruit firmness packaged in high O 2 atmosphere and air control might partly be related to the difference of respiration rates that affects solubility and depolymerization of pectins during storage.…”

Section: Firmnessmentioning

confidence: 99%

Effect of high O₂atmosphere packaging on postharvest quality of purple passion fruit (Passiflora edulisSims)

Chen

Luo

et al. 2018

J Food Process Preserv

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The effects of high O2 atmosphere packaging on postharvest respiration and quality attributes of purple passion fruit were investigated. Freshly harvested fruit were placed and sealed into polyolefin (PO) bags with 50%, 70%, 90% O2 (balance N2) or air (as control) atmosphere up to 20 days at 15°C. Samples were randomly selected initially and at 5‐days interval during storage. The fruit packaged in high O2 atmosphere had lower respiration rate and peel shrinkage than that of control. High O2 atmosphere packaging had good effect on maintaining high levels of vitamin C, soluble solids content, total phenols, and total flavonoids of passion fruit, and the higher one had better effect. These results indicate that high O2 atmosphere packaging could inhibit the postharvest respiration and retain good physical properties and nutritional properties of passion fruit. Practical application Passion fruit is vulnerable to deterioration and has a short shelf life after harvest. In our present study, high O2 (90%) atmosphere packaging effectively inhibited respiration and peel shrinkage, maintained firmness, vitamin C and soluble solids content, and increased total phenols content and total flavonoids content of passion fruit. Thus, high O2 atmosphere packaging will be a prospective way to extend shelf life of passion fruit.

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The chitosan affects severely the carbon metabolism in mango (Mangifera indica L. cv. Palmer) fruit during storage

Cited by 152 publications

References 30 publications

Postharvest Quality of Tommy Atkins Mangoes Coated With Cassava Starch and Chitosan-Based Coatings

Postharvest Quality of Tommy Atkins Mangoes Coated With Cassava Starch and Chitosan-Based Coatings

Effect of carbon dots with chitosan coating on microorganisms and storage quality of modified‐atmosphere‐packaged fresh‐cut cucumber

Effect of high O₂atmosphere packaging on postharvest quality of purple passion fruit (Passiflora edulisSims)

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The chitosan affects severely the carbon metabolism in mango (Mangifera indica L. cv. Palmer) fruit during storage

Cited by 152 publications

References 30 publications

Postharvest Quality of Tommy Atkins Mangoes Coated With Cassava Starch and Chitosan-Based Coatings

Postharvest Quality of Tommy Atkins Mangoes Coated With Cassava Starch and Chitosan-Based Coatings

Effect of carbon dots with chitosan coating on microorganisms and storage quality of modified‐atmosphere‐packaged fresh‐cut cucumber

Effect of high O2atmosphere packaging on postharvest quality of purple passion fruit (Passiflora edulisSims)

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Product

Resources

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Effect of high O₂atmosphere packaging on postharvest quality of purple passion fruit (Passiflora edulisSims)