Minimize browning incidence of banana by postharvest active chitosan/PVA Combines with oxalic acid treatment to during shelf-life

作者：Lo'ay A A^*; Dawood H D

来源：Scientia Horticulturae, 2017, 226: 208-215.

DOI：10.1016/j.scienta.2017.08.046

• Banana
• Shelf life
• Oxalic acid
• Browning

The effect of anti-browning by exogenous of chitosan/polyvinyl alcohol (CS/PVA) blended with oxalic acid (OA) at different concentration (0, 10, 15 and 20 mM) on 'Williams' banana coating to minimize fruit peel browning during shelf life/marketing. Fruits were immersed in different CS/PVA-OA treatments for 10 min and stored at room temperature (24 +/- 1 and RH 58 +/- 2). Samples were taken every two days for non-destructive and destructive measurements. CS/PVA-OA (20nM) presents a significant reduction in cell membrane degrading enzyme activities such as cellulase (CEL), lipoxygenase (LOX) and pectinase (PT). Consequently, it minimizes lipid peroxidation and cell membrane leakage. Then browning enzymes activities polyphenol oxidase (PPO) and phenylalanine ammonia-lyase (PAL) minimized by maintaining total phenols and less browning incidence on fruit peel during shelf life. Overall, oxalic acid could minimize the browning enzyme activities to ensure a smooth surface and long term of the shelf life of banana at room temperature.

• 出版日期2017-12-19