Effect of edible lipid-chitosan film forming dispersion on postharvest life of guava stored at chilled temperature
An edible lipid-chitosan film forming dispersion (FFD) was developed to delay ripening of guava. Four percent (v/v) of palm stearin (PS) and palm kernel olein (PKOo) in ratios of 0:100, 25:75, 50:50, 75:25 and 100:0 were added to a chitosan solution base and applied on guava by dipping technique. Su...
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| Format: | Article |
| Language: | English |
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Malaysian Society of Analytical Sciences
2016
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| Online Access: | View Fulltext in Publisher View in Scopus |
| LEADER | 01926nam a2200229Ia 4500 | ||
|---|---|---|---|
| 001 | 10.17576-mjas-2016-2003-22 | ||
| 008 | 220120s2016 CNT 000 0 und d | ||
| 020 | |a 13942506 (ISSN) | ||
| 245 | 1 | 0 | |a Effect of edible lipid-chitosan film forming dispersion on postharvest life of guava stored at chilled temperature |
| 260 | 0 | |b Malaysian Society of Analytical Sciences |c 2016 | |
| 520 | 3 | |a An edible lipid-chitosan film forming dispersion (FFD) was developed to delay ripening of guava. Four percent (v/v) of palm stearin (PS) and palm kernel olein (PKOo) in ratios of 0:100, 25:75, 50:50, 75:25 and 100:0 were added to a chitosan solution base and applied on guava by dipping technique. Surface appearance, weight loss, firmness, carbon dioxide, oxygen and ethylene concentrations were evaluated every 3 days during 31 days of storage at chilled temperature (5±2°C). An application of FFD on guava significantly (p<0.05) delayed chilling injury, reduced weight loss, maintained firmness, slowed down respiration and ethylene production as compared to uncoated guavas. PS:PKOo (75:25) coating was able to form compatible blends and showed good moisture and gas barrier properties when applied on guava surface, resulting in increased postharvest life of guava. © 2016, Malaysian Society of Analytical Sciences. All rights reserved. | |
| 650 | 0 | 4 | |a Chitosan |
| 650 | 0 | 4 | |a Film forming dispersion |
| 650 | 0 | 4 | |a Guava |
| 650 | 0 | 4 | |a Palm kernel olein |
| 650 | 0 | 4 | |a Palm stearin |
| 700 | 1 | 0 | |a Haiyee, Z.A. |e author |
| 700 | 1 | 0 | |a Loai, N.A.M. |e author |
| 700 | 1 | 0 | |a Mohamed Som, H.Z. |e author |
| 773 | |t Malaysian Journal of Analytical Sciences |x 13942506 (ISSN) |g 20 3, 618-625 | ||
| 856 | |z View Fulltext in Publisher |u https://doi.org/10.17576/mjas-2016-2003-22 | ||
| 856 | |z View in Scopus |u https://www.scopus.com/inward/record.uri?eid=2-s2.0-84977074002&doi=10.17576%2fmjas-2016-2003-22&partnerID=40&md5=6b2de58a27a88dd63f16a38ab29a9c9f | ||