Effect of chitosan coatings supplemented with chitosan-montmorillonite nanocomposites on postharvest quality of 'Hom Thong' banana fruit

被引：42

作者：

Wantat, Arisa ^{[1
,2
]}

Seraypheap, Kanogwan ^{[2
]}

Rojsitthisak, Pranee ^{[3
]}

机构：

[1] Chulalongkorn Univ, Program Biotechnol, Fac Sci, Bangkok 10330, Thailand

[2] Chulalongkorn Univ, Dept Bot, Ctr Excellence Environm & Plant Physiol, Fac Sci, Bangkok 10330, Thailand

[3] Chulalongkorn Univ, Met & Mat Sci Res Inst, Bangkok 10330, Thailand

来源：

FOOD CHEMISTRY | 2022年 / 374卷

关键词：

Chitosan; Montmorillonite nanocomposites; Shelf life; Banana fruit; Coating; Postharvest physiology; SHORT-TERM SAFETY; FILMS; CLAY; BARRIER; NANOPARTICLES; IMPROVEMENT;

D O I：

10.1016/j.foodchem.2021.131731

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

The chitosan (CTS) solutions supplemented with chitosan-montmorillonite (CTS-MMT) nanocomposites at various concentrations were prepared for free-standing films by the casting technique. Incorporating 2% CTSMMT nanocomposites into the free-standing CTS films could improve the water-resistance and oxygen barrier of the film. For the postharvest experiment, CTS and CTS supplemented with CTS-MMT nanocomposite solutions were applied as banana fruit coating by the dipping technique. The CTS supplemented with 2% CTS-MMT showed a significant retarding in peel color change, reduced electrolyte leakage, and MDA content, while CTS coating could maintain fruit firmness and reduce plasma membrane destruction for only the first few days. In addition, the CTS supplemented with 2% CTS-MMT coating could reduce ethylene production and respiration rate of the banana fruit. Overall results suggest that the CTS supplemented with 2% CTS-MMT nanocomposites is a novel coating material for maintaining the postharvest quality of 'Hom Thong' banana fruit.

引用

页数：10

共 42 条

[1]

Queiroz Carla Regina Amorim dos Anjos, 2015, Pesqui. Agropecu. Trop., V45, P1, DOI 10.1590/1983-40632015v4527210

[2] Improving electrochemical performance of poly(vinyl butyral)-based electrolyte by reinforcement with network of ceramic nanofillers [J].

Azarian, Mohammad Hossein ;

Wootthikanokkhan, Jatuphorn .

JOURNAL OF SOLID STATE ELECTROCHEMISTRY, 2021, 25 (10-11) :2687-2697

[3]

Bakhy EA, 2018, INT J PHARM RES ALLI, V7, P20

[4] Curcumin diethyl disuccinate encapsulated in chitosan/alginate nanoparticles for improvement of its in vitro cytotoxicity against MDA-MB-231 human breast cancer cells [J].

Bhunchu, S. ;

Muangnoi, C. ;

Rojsitthisak, P. ;

Rojsitthisak, P. .

PHARMAZIE, 2016, 71 (12) :691-700

[5] Influence of heat treatment on the antioxidant activities and polyphenolic compounds of Shiitake (Lentinus edodes) mushroom [J].

Choi, Y. ;

Lee, S. M. ;

Chun, J. ;

Lee, H. B. ;

Lee, J. .

FOOD CHEMISTRY, 2006, 99 (02) :381-387

[6] Gas barrier properties of polymer/clay nanocomposites [J].

Cui, Yanbin ;

Kumar, S. ;

Kona, Balakantha Rao ;

van Houcke, Daniel .

RSC ADVANCES, 2015, 5 (78) :63669-63690

[7] Improvement Approach for Gas Barrier Behavior of Polymer/Clay Nanocomposite Films [J].

Maedeh Dabbaghianamiri ;

Sayantan Das ;

Gary W. Beall .

MRS Advances, 2017, 2 (57) :3547-3552

[8] DROUGHT TOLERANCE IN 2 MOSSES - CORRELATED WITH ENZYMATIC DEFENSE AGAINST LIPID-PEROXIDATION [J].

DHINDSA, RS ;

MATOWE, W .

JOURNAL OF EXPERIMENTAL BOTANY, 1981, 32 (126) :79-91

[9]

Dubey NK, 2020, BIOPOLYMER-BASED FORMULATIONS, P675, DOI 10.1016/B978-0-12-816897-4.00027-8

[10] Cell wall modifications during fruit ripening: when a fruit is not the fruit [J].

Goulao, Luis F. ;

Oliveira, Cristina M. .

TRENDS IN FOOD SCIENCE & TECHNOLOGY, 2008, 19 (01) :4-25

← 1 2 3 4 5 →