Preservation of mango quality by using functional chitosan-lactoperoxidase systems coatings

被引：60

作者：

Cisse, Mohamed ^{[1
,2
]}

Polidori, Jessica ^{[1
]}

Montet, Didier ^{[1
]}

Loiseau, Gerard ^{[1
]}

Ducamp-Collin, Marie Noelle ^{[1
]}

机构：

[1] CIRAD, UMR Qualisud, F-34398 Montpellier 5, France

[2] Univ Peleforo Gon Coulibaly Korhogo, Korhogo, Cote Ivoire

来源：

POSTHARVEST BIOLOGY AND TECHNOLOGY | 2015年 / 101卷

关键词：

Chitosan; Lactoperoxidase system; Edible coatings; Mango; CONTROLLED-ATMOSPHERE; PHYSIOLOGICAL-RESPONSES; STORAGE LIFE; ANTIFUNGAL; FRUIT; FILMS; THIOCYANATE; ATTRIBUTES; TOMATO;

D O I：

10.1016/j.postharvbio.2014.11.003

中图分类号：

S3 [农学（农艺学）];

学科分类号：

0901 ;

摘要：

Influence of chitosan coating with or without the active antimicrobial lactoperoxidase system was studied on postharvest mangoes. Mangoes were treated with three concentrations of chitosan (0.5; 1; 1.5%) containing or not lactoperoxidase with or without iodine as a second electron donor. Coatings containing 1 and 1.5% chitosan incorporated with lactoperoxidase system efficiently inhibited fungal proliferation and delayed mango ripening. Iodine did not influence antifungal activity. Ripening parameters (firmness, respiration, weight loss and color) were not influenced by the lactoperoxidase system, but were more influenced by chitosan concentration. Chitosan coating alone reduced weight loss, and delayed the decline in firmness and respiration rate. It exhibited a beneficial effect on the contents of total soluble solids (TSS), ascorbic acid, total acidity (TA) and pH. (C) 2014 Elsevier B.V. All rights reserved.

引用

页码：10 / 14

页数：5

共 26 条

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