Effect of Chitosan Coating on Weight Loss and Postharvest Quality of Green Pepper (Capsicum annum L.) Fruits

被引：0

作者：

Fard, K. Gholamipour ^{[1
]}

Kamari, S. ^{[1
]}

Ghasemnezhad, M. ^{[1
]}

Ghazvini, R. F. ^{[1
]}

机构：

[1] Univ Guilan, Dept Hort, Fac Agr, Rasht, Iran

来源：

VI INTERNATIONAL POSTHARVEST SYMPOSIUM | 2010年 / 877卷

关键词：

coating; chitosan; pepper fruits; fruit quality; weight loss; ANTIOXIDANT ACTIVITY; CULTIVARS;

D O I：

暂无

中图分类号：

Q94 [植物学];

学科分类号：

071001 ;

摘要：

Generally, edible coatings regulate water vapor, oxygen and carbon dioxide transfer in fruits, thereby influencing the ongoing respiratory activity and products' quality. In the present study, the effect of coating with chitosan (0.5, 1.0 and 2% w/v) on fruit quality of green pepper (Capsicum annum L.) was investigated. The results illustrated that with increasing chitosan concentration, fruit weight loss and decay incidence were controlled effectively. Furthermore, fruits that were dipped in a chitosan solution with a concentration of 2% exhibited a higher content of ascorbic acid, total chlorophyll, phenolic compounds and total soluble solid. Overall, the results demonstrated that coating pepper fruits with chitosan could be an effective treatment to increase postharvest life.

引用

页码：821 / 826

页数：6

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