2017
DOI: 10.1016/j.foodchem.2017.05.123
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The chitosan affects severely the carbon metabolism in mango (Mangifera indica L. cv. Palmer) fruit during storage

Abstract: Mango is a highly perishable fruit with a short post-harvest time due to the intense metabolic activity after harvesting. In attempt to evaluate the effects of chitosan in mango fruits, it was treated with 0%, 1%, 2% or 3% of chitosan solutions, placed into plastic trays, and stored at room temperature. Changes in physical and chemical parameters were evaluated. Chitosan delayed the climacteric peak, water loss and firmness. Further, few changes in soluble solid content, titratable acidity, pH of the pulp as w… Show more

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Cited by 145 publications
(62 citation statements)
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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%
See 1 more Smart Citation
“…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%
“…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%
“…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%