Effect of chitosan coatings on the quality of persimmon under commercial storage conditions
Autor(a) principal: | |
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Data de Publicação: | 2017 |
Outros Autores: | |
Tipo de documento: | Artigo |
Idioma: | eng |
Título da fonte: | Repositório Institucional da UFRGS |
Texto Completo: | http://hdl.handle.net/10183/273795 |
Resumo: | The chitosan coating effectiveness for enhancing the shelf life and retaining the carotenoids content of persimmons under commercial storage was investigated. Persimmons (Diospyros kaki L.) var. “Kyoto” were disinfected, immersed, drained, dried at room temperature, packaged and stored in a controlled temperature chamber. Physical and chemical properties were measured. The coating application reduced significantly the hue angle values compared with the control which suggests a slight ripening by the coating effect. Finally, the analysis of the carotenoid concentration for the five specific carotenoids determined that the β- cryptoxanthin was the most abundant pigment and it was not significantly differences during the storage and coating application. The storage time did not influence the carotenoid content for uncoated samples excluding the α-carotene analysis. The chitosan coating influenced on the lutein and zeaxanthin concentration during the last storage and on the α-carotene and β-carotene concentration for some cases. |
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Rios, Alessandro de OliveiraBohòrquez, Nathália Valderrama2024-03-19T05:04:44Z20172448-3184http://hdl.handle.net/10183/273795001053039The chitosan coating effectiveness for enhancing the shelf life and retaining the carotenoids content of persimmons under commercial storage was investigated. Persimmons (Diospyros kaki L.) var. “Kyoto” were disinfected, immersed, drained, dried at room temperature, packaged and stored in a controlled temperature chamber. Physical and chemical properties were measured. The coating application reduced significantly the hue angle values compared with the control which suggests a slight ripening by the coating effect. Finally, the analysis of the carotenoid concentration for the five specific carotenoids determined that the β- cryptoxanthin was the most abundant pigment and it was not significantly differences during the storage and coating application. The storage time did not influence the carotenoid content for uncoated samples excluding the α-carotene analysis. The chitosan coating influenced on the lutein and zeaxanthin concentration during the last storage and on the α-carotene and β-carotene concentration for some cases.application/pdfengBrazilian Journal of Food Research. Campo Mourão. Vol. 8, n. 1 (jan./abr. 2017), p. 91-104CaquiQuitosanaHPLCCarotenoidsFruitDiospyros kaki LEffect of chitosan coatings on the quality of persimmon under commercial storage conditionsinfo:eu-repo/semantics/articleinfo:eu-repo/semantics/otherinfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/openAccessreponame:Repositório Institucional da UFRGSinstname:Universidade Federal do Rio Grande do Sul (UFRGS)instacron:UFRGSTEXT001053039.pdf.txt001053039.pdf.txtExtracted Texttext/plain31179http://www.lume.ufrgs.br/bitstream/10183/273795/2/001053039.pdf.txt6fd827a6063f6dc8f6283683d353a53dMD52ORIGINAL001053039.pdfTexto completo (inglês)application/pdf862041http://www.lume.ufrgs.br/bitstream/10183/273795/1/001053039.pdf044e549c92184d8faf91d24ec6785452MD5110183/2737952024-03-20 04:49:11.266258oai:www.lume.ufrgs.br:10183/273795Repositório de PublicaçõesPUBhttps://lume.ufrgs.br/oai/requestopendoar:2024-03-20T07:49:11Repositório Institucional da UFRGS - Universidade Federal do Rio Grande do Sul (UFRGS)false |
dc.title.pt_BR.fl_str_mv |
Effect of chitosan coatings on the quality of persimmon under commercial storage conditions |
title |
Effect of chitosan coatings on the quality of persimmon under commercial storage conditions |
spellingShingle |
Effect of chitosan coatings on the quality of persimmon under commercial storage conditions Rios, Alessandro de Oliveira Caqui Quitosana HPLC Carotenoids Fruit Diospyros kaki L |
title_short |
Effect of chitosan coatings on the quality of persimmon under commercial storage conditions |
title_full |
Effect of chitosan coatings on the quality of persimmon under commercial storage conditions |
title_fullStr |
Effect of chitosan coatings on the quality of persimmon under commercial storage conditions |
title_full_unstemmed |
Effect of chitosan coatings on the quality of persimmon under commercial storage conditions |
title_sort |
Effect of chitosan coatings on the quality of persimmon under commercial storage conditions |
author |
Rios, Alessandro de Oliveira |
author_facet |
Rios, Alessandro de Oliveira Bohòrquez, Nathália Valderrama |
author_role |
author |
author2 |
Bohòrquez, Nathália Valderrama |
author2_role |
author |
dc.contributor.author.fl_str_mv |
Rios, Alessandro de Oliveira Bohòrquez, Nathália Valderrama |
dc.subject.por.fl_str_mv |
Caqui Quitosana |
topic |
Caqui Quitosana HPLC Carotenoids Fruit Diospyros kaki L |
dc.subject.eng.fl_str_mv |
HPLC Carotenoids Fruit Diospyros kaki L |
description |
The chitosan coating effectiveness for enhancing the shelf life and retaining the carotenoids content of persimmons under commercial storage was investigated. Persimmons (Diospyros kaki L.) var. “Kyoto” were disinfected, immersed, drained, dried at room temperature, packaged and stored in a controlled temperature chamber. Physical and chemical properties were measured. The coating application reduced significantly the hue angle values compared with the control which suggests a slight ripening by the coating effect. Finally, the analysis of the carotenoid concentration for the five specific carotenoids determined that the β- cryptoxanthin was the most abundant pigment and it was not significantly differences during the storage and coating application. The storage time did not influence the carotenoid content for uncoated samples excluding the α-carotene analysis. The chitosan coating influenced on the lutein and zeaxanthin concentration during the last storage and on the α-carotene and β-carotene concentration for some cases. |
publishDate |
2017 |
dc.date.issued.fl_str_mv |
2017 |
dc.date.accessioned.fl_str_mv |
2024-03-19T05:04:44Z |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article info:eu-repo/semantics/other |
dc.type.status.fl_str_mv |
info:eu-repo/semantics/publishedVersion |
format |
article |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
http://hdl.handle.net/10183/273795 |
dc.identifier.issn.pt_BR.fl_str_mv |
2448-3184 |
dc.identifier.nrb.pt_BR.fl_str_mv |
001053039 |
identifier_str_mv |
2448-3184 001053039 |
url |
http://hdl.handle.net/10183/273795 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.relation.ispartof.pt_BR.fl_str_mv |
Brazilian Journal of Food Research. Campo Mourão. Vol. 8, n. 1 (jan./abr. 2017), p. 91-104 |
dc.rights.driver.fl_str_mv |
info:eu-repo/semantics/openAccess |
eu_rights_str_mv |
openAccess |
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application/pdf |
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reponame:Repositório Institucional da UFRGS instname:Universidade Federal do Rio Grande do Sul (UFRGS) instacron:UFRGS |
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Repositório Institucional da UFRGS |
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Repositório Institucional da UFRGS |
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