The combined effect of ascorbic acid and chitosan coating on postharvest quality and cell wall metabolism of papaya fruits

文献类型： 外文期刊

第一作者： Zhou, Yan

作者： Zhou, Yan;Hu, Lei;Chen, Yiting;Liao, Lin;Li, Runwei;Wang, Huibing;Mo, Yuxing;Liu, Kaidong;Hu, Lei;Lin, Lijing;Liu, Kaidong

作者机构：

关键词： Edible coatings; Antioxidant activity; Postharvest; Quality loss; Fruit softening

期刊名称：LWT-FOOD SCIENCE AND TECHNOLOGY （ 影响因子：6.056； 五年影响因子：6.295 ）

ISSN： 0023-6438

年卷期： 2022 年 171 卷

页码：

收录情况： SCI

摘要： Papaya fruit easily decays and prematurely senescence after harvest. Studies have shown that adding ascorbic acid to chitosan can improve postharvest quality and extend the shelf life of coated fruits. Therefore, the effect of 1.5% (w/v) ascorbic acid (AsA), 1.0% (w/v) chitosan (CTS), and 1.5% (w/v) ascorbic acid + 1.0% (w/v) chitosan (AsA + CTS) treatment on the storage quality of papaya fruits was studied. The results showed that AsA + CTS treatment reduced the weight loss, malondialdehyde, and hydrogen peroxide content of papaya fruit. AsA + CTS treatment improved the antioxidant capacity of papaya fruits by increasing the activities of antioxidant enzymes (superoxide dismutase, peroxidase, catalase, and ascorbate peroxidase), soluble sugar and total phenol content, as well as by maintaining color and delaying senescence of fruits. AsA + CTS treatment also inhibited fruit softening by reducing cell-wall- degrading enzymes activities and by encoding gene transcript levels for cellulase, polygalacturonase, pectin methylesterase, and beta-galactosidase. In summary, AsA + CTS treatment was an effective technique for maintaining the postharvest storage quality of papaya fruits.

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