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Suitability of combination of calcium propionate and chitosan for preserving minimally processed banana quality
Author(s) -
Mirshekari Amin,
Madani Babak,
Golding John B
Publication year - 2017
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.8231
Subject(s) - postharvest , polyphenol oxidase , browning , chemistry , pectin , ascorbic acid , food science , chitosan , pectinase , calcium , softening , antioxidant , propionate , polyphenol , horticulture , peroxidase , biochemistry , biology , enzyme , mathematics , statistics , organic chemistry
BACKGROUND The marketability of fresh‐cut banana slices is limited by the rapid rate of fruit softening and browning. However, there is no scientific literature available about the role of postharvest calcium propionate and chitosan treatment on the quality attributes of fresh‐cut banana. Therefore, the aim of the present study was to investigate these effects. RESULTS The application of calcium propionate plus chitosan ( CaP +Chit) retained higher firmness, higher ascorbic acid content, higher total antioxidant activity and higher total phenolic compounds, along with lower browning, lower polyphenol oxidase, lower peroxidase, lower polygalacturonase and lower pectin methyl esterase activities and microbial growth, compared to control banana slices after 5 days of cold storage. CONCLUSION The results of the present study show that CaP +Chit could be used to slow the loss of quality at the same time as maintaining quality and inhibiting microbial loads. © 2017 Society of Chemical Industry