Cosme Silva Gláucia Michelle, Silva Willian Batista, Medeiros David B, Salvador Acácio Rodrigues, Cordeiro Maria Helena Menezes, da Silva Natália Martins, Santana Diederson Bortolini, Mizobutsi Gisele Polete
Departamento Ciências Agrárias, Universidade Estadual de Montes Claros, Janaúba, MG, Brazil.
Departamento de Biologia Vegetal, Universidade Federal de Viçosa, 36570-900 Viçosa, Minas Gerais, Brazil.
Food Chem. 2017 Dec 15;237:372-378. doi: 10.1016/j.foodchem.2017.05.123. Epub 2017 May 25.
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 well as in sugar content and decreased starch degradation were observed. Altogether, our results suggest chitosan edible coating effectively prolongs the quality attributes, affecting basic mitochondrial respiration and starch degradation rate.
芒果是一种极易腐烂的水果，由于采后代谢活动强烈，其采后保存时间较短。为了评估壳聚糖对芒果果实的影响，将芒果分别用0%、1%、2%或3%的壳聚糖溶液处理，放入塑料托盘中，并在室温下储存。对其物理和化学参数的变化进行了评估。壳聚糖延缓了呼吸跃变高峰、水分流失和硬度变化。此外，还观察到可溶性固形物含量、可滴定酸度、果肉pH值以及糖分含量变化不大，淀粉降解减少。总体而言，我们的结果表明壳聚糖可食性涂层能有效延长品质属性，影响基本的线粒体呼吸和淀粉降解速率。
