Use of chitosan solutions for the microbiological shelf life extension of papaya fruits during storage at room temperature

被引：53
作者：
Dotto, Guilherme L. [1 ]
Vieira, Mery L. G. [2 ]
Pinto, Luiz A. A. [2 ]
机构：
[1] Univ Fed Santa Maria, Dept Chem Engn, Environm Proc Lab LAPAM, BR-97105900 Santa Maria, RS, Brazil
[2] Fundacao Univ Fed Rio Grande, Sch Chem & Food, Unit Operat Lab, Rio Grande, RS, Brazil
来源：
LWT-FOOD SCIENCE AND TECHNOLOGY | 2015年 / 64卷 / 01期
关键词：
Chitosan; Mesophilic; Papaya; Storage; MOLECULAR-WEIGHT; SPOUTED BED; QUALITY; DEACETYLATION; ANTHRACNOSE; IRRADIATION; MANAGEMENT; COATINGS; FILMS;
D O I：
10.1016/j.lwt.2015.05.042
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
Chitosan solutions were used to extend the microbiological shelf life of papaya fruits during storage at room temperature. The fruits were coated using different chitosans (molecular weights of 150 or 300 kDa) and, stored for 20 days under ambient conditions. Evolution curves of mesophilic bacteria, yeasts and molds on papaya fruits during the storage period were constructed for coated and uncoated samples. These curves were represented by the Gompertz model, in order to estimate the shelf life of papaya fruits. The results showed that the 150 kDa chitosan solution was more adequate to preserve the papaya fruits. After 10 days of storage, the Log (CFU/g) of mesophilic bacteria and yeasts and molds were, respectively, 1.3 and 2 times lowest for coated fruits. The use of 150 kDa chitosan solutions extended in about 4-7 days the shelf life of papaya fruits, during the storage at room temperature. (C) 2015 Elsevier Ltd. All rights reserved.
引用
收藏
页码：126 / 130
页数：5
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