Effect of cassava-starch coatings with ascorbic acidic and N-acetylcysteine on the quality of harton plantain (<i>Musa paradisiaca</i>)
<p>The effect of coatings was evaluated on the quality of<br />harton plantain fruits (<em>Musa paradisiaca</em>) in the postharvest stage.<br />Solutions for three treatments were prepared from 50 g L-1 cassava<br />starch (<em>Manihot esculenta</em>)...
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Universidad Nacional de Colombia, Sede Medellín
2015-06-01
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doaj-96506c716e5541eea7d59fd5c7f81da62020-11-24T21:55:00ZengUniversidad Nacional de Colombia, Sede MedellínRevista Facultad Nacional de Agronomía Medellín0304-28472248-70262015-06-016827689770110.15446/rfnam.v68n2.5098540093Effect of cassava-starch coatings with ascorbic acidic and N-acetylcysteine on the quality of harton plantain (<i>Musa paradisiaca</i>)Carlos Julio Márquez Cardozo0José Roberto Palacín Beltrán1Lorenzo Fuentes Berrio2Universidad Nacional de ColombiaUniversidad de CartagenaUniversidad de Cartagena<p>The effect of coatings was evaluated on the quality of<br />harton plantain fruits (<em>Musa paradisiaca</em>) in the postharvest stage.<br />Solutions for three treatments were prepared from 50 g L-1 cassava<br />starch (<em>Manihot esculenta</em>) with 30 g L-1 glycerol as the plasticizer<br />and 6 g L-1 polyethylene glycol-600®; for anti-browning agents, 6<br />g L-1 ascorbic acid (AA) and 8 g L-1 N-Acetyl-Cysteine (NAC) were<br />added. The fruits were coated by immersion, stored at 18 ± 4°C<br />and 85% RH. Physicochemical properties were determined at 32<br />days postharvest. The applied coatings decreased the physiological<br />weight loss (%WL) and resulted in a higher pulp firmness (PF); no<br />significant difference was seen with a confidence level of 95% in<br />the concentration of total soluble solids (TSS), acidity or maturity<br />index. The skin color was measured by the CIE L*a*b* method, with<br />an average L value of 70 for the fruits coated with the 6 g L-1 AA<br />and 8 g L-1 NAC mixture, while the control fruits had a value of 57.<br />Also, lower a* coordinate values and browning indices were found<br />for the epidermis of the coated fruits. The enzymatic activity of the<br />polyphenol oxidase decreased with the number of postharvest days<br />for all of the treatments, being lower for the fruits with the mixture<br />of anti-browning agents by 27%, as compared to the control. It was<br />concluded that the coating mixture containing the anti-browning<br />agents ascorbic acid, 6 g L-1, and N-acetyl-cysteine, 8 g L-1, showed<br />a better effect as an alternative for storing fruits and prolonging<br />the shelf-life of harton plantain.</p>http://www.revistas.unal.edu.co/index.php/refame/article/view/50985Browningpolyphenol oxidasefruitvegetables |
collection |
DOAJ |
language |
English |
format |
Article |
sources |
DOAJ |
author |
Carlos Julio Márquez Cardozo José Roberto Palacín Beltrán Lorenzo Fuentes Berrio |
spellingShingle |
Carlos Julio Márquez Cardozo José Roberto Palacín Beltrán Lorenzo Fuentes Berrio Effect of cassava-starch coatings with ascorbic acidic and N-acetylcysteine on the quality of harton plantain (<i>Musa paradisiaca</i>) Revista Facultad Nacional de Agronomía Medellín Browning polyphenol oxidase fruit vegetables |
author_facet |
Carlos Julio Márquez Cardozo José Roberto Palacín Beltrán Lorenzo Fuentes Berrio |
author_sort |
Carlos Julio Márquez Cardozo |
title |
Effect of cassava-starch coatings with ascorbic acidic and N-acetylcysteine on the quality of harton plantain (<i>Musa paradisiaca</i>) |
title_short |
Effect of cassava-starch coatings with ascorbic acidic and N-acetylcysteine on the quality of harton plantain (<i>Musa paradisiaca</i>) |
title_full |
Effect of cassava-starch coatings with ascorbic acidic and N-acetylcysteine on the quality of harton plantain (<i>Musa paradisiaca</i>) |
title_fullStr |
Effect of cassava-starch coatings with ascorbic acidic and N-acetylcysteine on the quality of harton plantain (<i>Musa paradisiaca</i>) |
title_full_unstemmed |
Effect of cassava-starch coatings with ascorbic acidic and N-acetylcysteine on the quality of harton plantain (<i>Musa paradisiaca</i>) |
title_sort |
effect of cassava-starch coatings with ascorbic acidic and n-acetylcysteine on the quality of harton plantain (<i>musa paradisiaca</i>) |
publisher |
Universidad Nacional de Colombia, Sede Medellín |
series |
Revista Facultad Nacional de Agronomía Medellín |
issn |
0304-2847 2248-7026 |
publishDate |
2015-06-01 |
description |
<p>The effect of coatings was evaluated on the quality of<br />harton plantain fruits (<em>Musa paradisiaca</em>) in the postharvest stage.<br />Solutions for three treatments were prepared from 50 g L-1 cassava<br />starch (<em>Manihot esculenta</em>) with 30 g L-1 glycerol as the plasticizer<br />and 6 g L-1 polyethylene glycol-600®; for anti-browning agents, 6<br />g L-1 ascorbic acid (AA) and 8 g L-1 N-Acetyl-Cysteine (NAC) were<br />added. The fruits were coated by immersion, stored at 18 ± 4°C<br />and 85% RH. Physicochemical properties were determined at 32<br />days postharvest. The applied coatings decreased the physiological<br />weight loss (%WL) and resulted in a higher pulp firmness (PF); no<br />significant difference was seen with a confidence level of 95% in<br />the concentration of total soluble solids (TSS), acidity or maturity<br />index. The skin color was measured by the CIE L*a*b* method, with<br />an average L value of 70 for the fruits coated with the 6 g L-1 AA<br />and 8 g L-1 NAC mixture, while the control fruits had a value of 57.<br />Also, lower a* coordinate values and browning indices were found<br />for the epidermis of the coated fruits. The enzymatic activity of the<br />polyphenol oxidase decreased with the number of postharvest days<br />for all of the treatments, being lower for the fruits with the mixture<br />of anti-browning agents by 27%, as compared to the control. It was<br />concluded that the coating mixture containing the anti-browning<br />agents ascorbic acid, 6 g L-1, and N-acetyl-cysteine, 8 g L-1, showed<br />a better effect as an alternative for storing fruits and prolonging<br />the shelf-life of harton plantain.</p> |
topic |
Browning polyphenol oxidase fruit vegetables |
url |
http://www.revistas.unal.edu.co/index.php/refame/article/view/50985 |
work_keys_str_mv |
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