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Chitosan–citric acid edible coating to control colletotrichum gloeosporioides and maintain quality parameters of fresh-cut guava

2020Journal article Restricted access
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dc.contributor.authorNascimento, Julia Idalice Gois
dc.contributor.authorStamford, Thayza Christina Montenegro
dc.contributor.authorMelo, Natalia Ferrão Castelo Branco
dc.contributor.authorNunes, Ihasmyn dos Santos
dc.contributor.authorLima, Marcos Antônio Barbosa
dc.contributor.authorPintado, Maria Manuela Estevez
dc.contributor.authorStamford, Tânia Lúcia Montenegro
dc.date.accessioned2020-07-27T11:09:42Z
dc.date.available2020-07-27T11:09:42Z
dc.date.issued2020
dc.description.abstractThis 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.pt_PT
dc.description.versioninfo:eu-repo/semantics/publishedVersionpt_PT
dc.identifier.citationNascimento, 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, 1127-1135pt_PT
dc.identifier.doi10.1016/j.ijbiomac.2020.07.067pt_PT
dc.identifier.eid85088029203
dc.identifier.eissn1879-0003
dc.identifier.issn0141-8130
dc.identifier.pmid32653372
dc.identifier.urihttp://hdl.handle.net/10400.14/30804
dc.identifier.wos000579839600112
dc.language.isoengpt_PT
dc.peerreviewedyespt_PT
dc.publisherElsevierpt_PT
dc.relation0566-5.07/14pt_PT
dc.relation402952/2013-8pt_PT
dc.relation436172/2018-6pt_PT
dc.relation23076.049914/2017-47pt_PT
dc.subjectBiopolymerpt_PT
dc.subjectAnthracnosept_PT
dc.subjectMinimally processed fruitpt_PT
dc.subjectSensory attributespt_PT
dc.titleChitosan–citric acid edible coating to control colletotrichum gloeosporioides and maintain quality parameters of fresh-cut guavapt_PT
dc.typejournal article
dspace.entity.typePublication
oaire.citation.endPage1135
oaire.citation.startPage1127
oaire.citation.titleInternational Journal of Biological Macromoleculespt_PT
oaire.citation.volume163
person.familyNameStamford
person.familyNamePintado
person.givenNameThayza Christina Montenegro
person.givenNameMaria Manuela
person.identifier828794
person.identifier456608
person.identifier.ciencia-id2F13-AAE0-3405
person.identifier.orcid0000-0001-8544-5057
person.identifier.orcid0000-0002-0760-3184
person.identifier.ridF-5696-2013
person.identifier.scopus-author-id15830694200
person.identifier.scopus-author-id7004483898
rcaap.rightsrestrictedAccesspt_PT
rcaap.typearticlept_PT
relation.isAuthorOfPublication90da27dd-7e72-46f0-87a9-1dc0aef1a03d
relation.isAuthorOfPublicationba387c7d-27c9-4016-895c-b35597e91ebc
relation.isAuthorOfPublication.latestForDiscoveryba387c7d-27c9-4016-895c-b35597e91ebc

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