Prolonging the shelf life of "Agege Sweet' orange with chitosan-rhamnolipid coating

被引：13

作者：

Adetunji, Charles Oluwaseun ^{[1
]}

Adejumo, Isaac Oluseun ^{[2
]}

Afolabi, Israel Sunmola ^{[3
]}

Adetunji, Juliana Bunmi ^{[4
]}

Ajisejiri, Emmanuel Sunday ^{[5
]}

机构：

[1] Landmark Univ, Dept Biol Sci, Microbiol Biotechnol & Nanotechnol Lab, Omu Aran, Nigeria

[2] Fed Univ, Dept Anim Sci, Anim Nutr Biotechnol & Food Safety Lab, Gashua, Nigeria

[3] Covenant Univ, Dept Biol Sci, Coll Sci & Technol, Biochem Unit, Ota, Ogun State, Nigeria

[4] Osun State Univ, Dept Biochem, Nutr & Toxicol Res Lab, Osogbo, Osun State, Nigeria

[5] Fed Univ Agr, Dept Agr Engn, Abeokuta, Ogun State, Nigeria

来源：

HORTICULTURE ENVIRONMENT AND BIOTECHNOLOGY | 2018年 / 59卷 / 05期

关键词：

Citrus sinensis; Edible coating; Rhamnolipid; Chitosan film; Microbial count; POSTHARVEST QUALITY; EDIBLE COATINGS; LITCHI FRUIT; L; FRUIT; FRESH; ANANASSA; IMPROVE; SAFETY; BIOSURFACTANT; STRAWBERRIES;

D O I：

10.1007/s13580-018-0083-2

中图分类号：

S6 [园艺];

学科分类号：

0902 ;

摘要：

This study evaluates the single and combined usage of chitosan (2%w/v) and rhamnolipid (2%w/v) as edible coatings to extend the shelf life of sweet oranges stored at 25 degrees C for 8weeks. Physiochemical, microbial and sensory analysis of the oranges was conducted during ambient storage. The combined treatment of chitosan and rhamnolipid coating on oranges significantly delayed a loss in chlorophyll quality, malondialdehyde, weight loss, soluble solids content, titratable acidity, vitamin C content and delayed the loss of firmness during the 8weeks of storage. The combined chitosan-rhamnolipid coating significantly increased the activities of superoxide dismutase, catalase, and peroxidase, as well as inhibited the generation of superoxide free radicals and the growth of mesophilic bacteria, yeast and mould.

引用

页码：687 / 697

页数：11

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