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

• Published in: Food chemistry Vol. 242; pp. 232 - 238
• Main Authors: Batista Silva, Willian, Cosme Silva, Gláucia Michelle, Santana, Diederson Bortolini, Salvador, Acácio Rodrigues, Medeiros, David Barbosa, Belghith, Ikram, da Silva, Natália Martins, Cordeiro, Maria Helena Menezes, Misobutsi, Gisele Polete
• Format: Journal Article
• Language: English
• Published: England Elsevier Ltd 01-03-2018
• Subjects: Antioxidant; Antioxidants - analysis; Ascorbic Acid - metabolism; Chitosan; Chitosan - pharmacology; Chlorophyll - metabolism; Food Preservation - methods; Food Storage; Fruit - chemistry; Fruit - drug effects; Fruit - metabolism; Guava; Psidium - drug effects; Psidium - physiology; Quality; Reactive Oxygen Species - analysis; Ripening; Ripening; Guava; Chitosan; Antioxidant; Quality
• ISSN: 0308-8146; 1873-7072
• DOI: 10.1016/j.foodchem.2017.09.052

•The chitosan is beneficial in extending postharvest life of guava fruit quality.•Chitosan is a reality of fruit conservation technology.•The ripening of guava is retarded by chitosan.•The chitosan coating induced antioxidant activities.
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 96h. 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 96h 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.