Postharvest chitosan, gallic acid and chitosan gallate treatments effects on shelf life quality, antioxidant compounds, free radical scavenging capacity and enzymes activities of ‘Sukkari’ bananas

Abstract

The effect of postharvest chitosan, gallic acid (GA) and chitosan gallate (CG) dipping treatments at different concentrations on quality parameters, antioxidant compounds, free radical scavenging capacity (FRSC) and enzymes activities of 'Sukkari' bananas were studied during storage (ripening) at 20 ± 2°C and 60-70% RH for 13 days. Weight loss and peel color index (the change from green to yellow) increased while, membrane stability index of peel tissues, pulp firmness and acidity decreased during storage. CG and GA treatments slowed down the changes in these parameters compared to control. Total soluble solids (TSS) concentration increased during storage and was lower at CG than other treatments. TSS/acid ratio increased during storage and showed higher value after storage than initial. This ratio was lower at 1% chitosan, 0.075% GA and CG treatments than control. Both vitamin C and total flavonoids concentrations decreased during storage and were not affected by the applied treatments. Total phenols concentration decreased during storage and was higher at acetic acid and the high rate of chitosan, GA and CG treatments than control. FRSC (DPPH IC 50 values) of fruit peel ranged from 2.54 to 4.19 lg phenolics concentration among the treatments. FRSC was not affected by the applied treatments but increased (lower IC 50 value) during shelf life. The possible relations of these biochemical changes with the activities of the enzymes a-amylase, xylanase, polygalacturonase, peroxidase and polyphenoloxidase were discussed. It is concluded that postharvest CG and GA treatments delayed ripening and maintained better quality parameters of 'Sukkari' bananas during 13 days of shelf life than control.

Metabolomic and Biochemical Analysis of Two Potato (Solanum tuberosum L.) Cultivars Exposed to In Vitro Osmotic and Salt Stresses

“…Differences in antioxidant activity may related to degree of stomatal closure or other responses that change the rate of CO 2 fixation [50]. Additionally, this increased free radical scavenging may be contributed by other compounds such as carotenoids [51].…”

“…Plantlets were grown for 45 days before harvest and further analysis. Potato fresh shoots (2 g/sample) were selected randomly and extraction was done as per Awad et al [51]. 20 mL of 80% methanol was mixed with sample and shaken at 150 rpm for 12 h, then was filtered with Whatman ® filter paper No.…”

The action of 8-hydroxyquinoline and chlorine in the durability of the postharvest torch ginger variety Red Torch

“…The loss of fresh mass was obtained by the perceptual relation between the initial stem mass and the final mass, on each day of evaluation, express percentage (Awad et al, 2017), according to the following equation: PMF = [(MFI -MFF) x 100] / MFF, wherein: PMF = loss of fresh mass (%), MFI = initial fresh mass (g) e MFF = final fresh mass (g), in an interval of two days.…”

Evaluation of the turmeric dye extraction residue in the formation of protective coating on fresh bananas (Musa acuminata cv. ‘Maçã’)

“…Antioxidant or antimicrobial agents can be incorporated into coating formulations, offering additional benefits when compared to conventional films (Dainelli et al 2008;Bodaghi et al 2013). Coatings with antioxidant property prevent fruit surface browning, delay ripening, and prolong shelf life for many days (Awad et al 2017).…”

“…In this sense, implementing postharvest practices to maintain banana quality and to prolong shelf life is essential (Siqueira et al 2017). Application of protective coatings with antioxidant property could minimize or even prevent banana quality loss and avoid food waste (Awad et al 2017;Soradech et al 2017).…”