The combined effect of ascorbic acid and chitosan coating on postharvest quality and cell wall metabolism of papaya fruits. (15th December 2022)

• Record Type: Journal Article
• Authors: Zhou, Yan; Hu, Lei; Chen, Yiting; Liao, Lin; Li, Runwei; Wang, Huibing; Mo, Yuxing; Lin, Lijing; Liu, Kaidong
• Is Part Of: Lebensmittel-Wissenschaft + Technologie =. Volume 171(2022)
• Publication Date: 2022-12-15
• Subjects: Edible coatings -- Antioxidant activity -- Postharvest -- Quality loss -- Fruit softening; Food industry and trade -- Periodicals; Food -- Composition -- Periodicals; Microbiology -- Periodicals; Nutrition -- Periodicals; 664.005
• DOI: 10.1016/j.lwt.2022.114134
• Languages: English
• ISSNs: 0023-6438

Abstract

Abstract: Papaya fruit easily decays and prematurely senescence after harvest. Studies have shown that adding ascorbic acid to chitosan can improve postharvest quality and extend the shelf life of coated fruits. Therefore, the effect of 1.5% (w/v) ascorbic acid (AsA), 1.0% (w/v) chitosan (CTS), and 1.5% (w/v) ascorbic acid + 1.0% (w/v) chitosan (AsA + CTS) treatment on the storage quality of papaya fruits was studied. The results showed that AsA + CTS treatment reduced the weight loss, malondialdehyde, and hydrogen peroxide content of papaya fruit. AsA + CTS treatment improved the antioxidant capacity of papaya fruits by increasing the activities of antioxidant enzymes (superoxide dismutase, peroxidase, catalase, and ascorbate peroxidase), soluble sugar and total phenol content, as well as by maintaining color and delaying senescence of fruits. AsA + CTS treatment also inhibited fruit softening by reducing cell-wall- degrading enzymes activities and by encoding gene transcript levels for cellulase, polygalacturonase, pectin methylesterase, and β-galactosidase. In summary, AsA + CTS treatment was an effective technique for maintaining the postharvest storage quality of papaya fruits. Highlights: Ascorbic acid (AsA) and chitosan (CTS) combined treated fruits have the best fruit quality. The weight loss, malondialdehyde, and hydrogen peroxide content were reduced by AsA + CTS treatment of papaya fruits. Antioxidant enzyme activities, soluble sugar and total phenol content were increased by AsA + CTS treatment of papaya fruits. The AsA + CTS treatment maintaining color and delaying senescence of fruits. The AsA + CTS treatment also inhibited fruit softening during the storage times.