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Advisor(s)
Abstract(s)
This study aimed to verify the action of edible chitosan–citric acid (CHI–CA) coating to control Colletotrichum gloeosporioides and maintain quality parameters of fresh-cut guava. Chitosan was obtained from Litopenaeus vannamei shells using high temperature and short exposure times. The minimum inhibitory concentration (MIC) and minimum fungicidal concentration (MFC) of CHI–CA against C. gloeosporioides were
determined by macrodilutions at 28 ˚C/120 h in the absence/presence of CHI–CA (0–10 mg/mL). Scanning electron microscopy was used to evaluate morphological changes in the fungus. Guava slices were coated with CHI–CA (MIC) or 5 mg/mL glycerol (control). Rot incidence and physicochemical, physical, and microbiological factors were determined at 0, 3, 7, and 14 days at 24 ºC and 4 ºC. Chitosan presented typical
structural characterization, 64% deacetylation, and a molecular weight of 1.6 × 104g/mol. CHI–CA exhibited MIC and MFC values of 5 mg/mL and 10 mg/mL, respectively, and promoted changes in the morphology and cell surface of fungal spores. The fresh-cut guava coated with CHI–CA maintained quality parameters during storage and preserved their sensorial characteristics. Therefore, the use of CHI–CA as a coating
is a promising strategy for improving postharvest quality of fresh-cut fruits.
Description
Keywords
Biopolymer Anthracnose Minimally processed fruit Sensory attributes
Pedagogical Context
Citation
Nascimento, J. I. G., Stamford, T. C. M., Melo, N. F. C. B., Nunes, I.S., Lima, M. A. B., Pintado, M. M. E., ... Stamford, T. L. M. (2020). Chitosan–citric acid edible coating to control Colletotrichum gloeosporioides and maintain quality parameters of fresh-cut guava. International Journal of Biological Macromolecules, 163, 1127-1135
Publisher
Elsevier