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

• Autor(a) principal: Silva, Willian Batista
• Data de Publicação: 2017
• Outros Autores: Silva, Gláucia Michelle Cosme, Santana, Diederson Bortolini, Salvador, Acácio Rodrigues, Medeiros, David Barbosa, Belghith, Ikram, Silva, Natália Martins da, Cordeiro, Maria Helena Menezes, Misobutsi, Gisele Polete
• Tipo de documento: Artigo
• Idioma: eng
• Título da fonte: LOCUS Repositório Institucional da UFV
• Texto Completo: https://doi.org/10.1016/j.foodchem.2017.09.052; http://www.locus.ufv.br/handle/123456789/18292
• topic: Antioxidant; Chitosan; Guava; Quality; Ripening

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 96 h. 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 96 h 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.