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Chitosan delays ripening and ROS production in guava (Psidium guajava L.) fruit

Author:
Batista Silva, Willian, Cosme Silva, Gláucia Michelle, Santana, Diederson Bortolini, Salvador, Acácio Rodrigues, Medeiros, David Barbosa, Belghith, Ikram, da Silva, Natália Martins, Cordeiro, Maria Helena Menezes, Misobutsi, Gisele Polete
Source:
Food chemistry 2018 v.242 pp. 232-238
ISSN:
0308-8146
Subject:
Psidium guajava, ambient temperature, antioxidants, ascorbic acid, biochemical pathways, chitosan, chlorophyll, coatings, color, enzyme activity, firmness, fruits, guavas, harvesting, peroxidase, phenylalanine ammonia-lyase, respiratory rate, ripening, shelf life, storage temperature, titratable acidity, weight loss
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 treatment with 2% and 3% of chitosan in the solid soluble content and ascorbic acid were reduced; retarded the loss of titratable acidity during 96h after treatment. These treatment induced significant decreases in the phenylalanine ammonia-lyase activity and significantly increases of peroxidase Activity. Our results suggest that chitosan effectively prolongs the quality attributes in guava fruits after harvesting due to increases in the antioxidant processes, delaying the ripening during room temperature of storage.