Journal
COATINGS
Volume 9, Issue 11, Pages -Publisher
MDPI
DOI: 10.3390/coatings9110745
Keywords
papaya; preservation; pullulan; chitosan; multilayer coating
Categories
Funding
- Guangxi Science and Technology Plan Project [2018AB45007]
- Opening Project of Guangxi Key Laboratory of Clean Pulp & Papermaking and Pollution Control [KF201607]
- Guangxi Natural Science Foundation Program [2018JJB120084]
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In this work, some multilayer coatings (two-layer, four-layer or six-layer) based on pullulan and chitosan for protecting papayas were prepared by the layer-by-layer technique. The papayas were coated by immersion and stored at 25 degrees C, 50% relative humidity or up to 14 days. Uncoated and monolayer-coated papayas were used as controls. The pullulan/chitosan coatings decreased the papaya weight loss, softening, color change (b*, Delta E), and pH, retarded the fall of titratable acidity and vitamin C, and maintained respiratory rate and soluble solid contents. Sensory quality evaluation demonstrated that pullulan/chitosan coatings effectively preserved papaya flavor and overall acceptance. In general, the four-layer coatings provided the best fruit preservation. In conclusion, multilayer pullulan/chitosan coatings are efficient in maintaining the post-harvest quality and prolonging the shelf life of fresh papaya.
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