Picard, Isabelle; Hollingsworth, Robert G.; Wall, Marisa; Nishijima, Kate; Salmieri, Stéphane; Vu, Khanh Dang et Lacroix, Monique (2013). Effects of chitosan-based coatings containing peppermint essential oil on the quality of post-harvest papaya fruit International Journal of Postharvest Technology and Innovation , vol. 3 , nº 2. pp. 178-189. DOI: 10.1504/IJPTI.2013.055845.
Ce document n'est pas hébergé sur EspaceINRS.Résumé
Edible coatings comprised of antimicrobial polymers based on chitosan are promising technologies to preserve post-harvest fruit quality. In this study, we investigated the potential utility of a coating made from chitosan modified by N-acylation with fatty acid to preserve post-harvest papaya quality. Peppermint essential oil (EO) was added to the chitosan-based coatings as an antifungal agent. A formulation which contained a high concentration of peppermint EO (1.0%) without chitosan apparently damaged the peel, resulting in higher peel discolouration, less colour development and lower marketability. The most promising treatment was unmodified chitosan (1%) in combination with peppermint EO (0.2%). The fruits treated with this formulation showed less peel discolouration than the experimental control and 100% of the fruits were marketable. The modified chitosan apparently increased the hydrophobicity of the coating resulting in a loss of firmness and delayed colour development of coated fruits during ripening. © 2013 Inderscience Enterprises Ltd.
| Type de document: | Article |
|---|---|
| Mots-clés libres: | Edible coating; Essential oil; Marketability; Modified chitosan; Papaya; Peppermint |
| Centre: | Centre INRS-Institut Armand Frappier |
| Date de dépôt: | 21 juin 2017 15:10 |
| Dernière modification: | 21 juin 2017 15:11 |
| URI: | https://espace.inrs.ca/id/eprint/2963 |
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