Effects of chitosan and citric acid on pericarp browning and polyphenol oxidase activity of longan fruit

This research was designed to study the effects of chitosan and citric acid (CA) on pericarp browning and polyphenol oxidase (PPO) activity of longan fruit. The experiment was conducted by dipping longan fruit in 1.2% (w/v) chitosan coating solution containing 1.0% CA (pH 3.3) for 2 min, in 1.0% CA...

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Main Authors: Wittaya Apai, Vicha Sardsud, Pichaya Boonprasom, Uraporn Sardsud
Format: Journal
Published: 2018
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http://cmuir.cmu.ac.th/jspui/handle/6653943832/59977
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Institution: Chiang Mai University
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spelling th-cmuir.6653943832-599772018-09-10T03:26:06Z Effects of chitosan and citric acid on pericarp browning and polyphenol oxidase activity of longan fruit Wittaya Apai Vicha Sardsud Pichaya Boonprasom Uraporn Sardsud Multidisciplinary This research was designed to study the effects of chitosan and citric acid (CA) on pericarp browning and polyphenol oxidase (PPO) activity of longan fruit. The experiment was conducted by dipping longan fruit in 1.2% (w/v) chitosan coating solution containing 1.0% CA (pH 3.3) for 2 min, in 1.0% CA solution (pH 2.6) for 2 min, and in distilled water for 2 min as a control. The treated fruits in each treatment were then packaged in a foam tray, wrapped with 11 μm PVC film and stored at 5°C, 95% RH for 27 days. Pericarp browning, pericarp color, pericarp pH, titratable acidity (TA), weight loss, polyphenol oxidase (PPO) activity, and total phenol were monitored during storage. The results revealed that interaction between chitosan and CA demonstrated the best treatment in postponement of pericarp browning, which was indicated by the lowest browning index and high L* value, chroma, and hue angle. Based on browning index, the fruits treated with citric acid alone and the control fruits were not acceptable after 20 days, which those treated with both CA and chitosan were still acceptable after 27 days of storage. TA had a correlation with the pericarp pH and browning index. Chitosan mixed with citric acid exhibited a higher efficacy in preventing TA degradation in pericarp and maintaining low pericarp pH, compared to 1.0% CA treatment. In addition, low PPO activity and high total phenol content were found when CA was applied in combination with chitosan during storage. 2018-09-10T03:26:06Z 2018-09-10T03:26:06Z 2009-11-01 Journal 01253395 2-s2.0-77952187794 https://www.scopus.com/inward/record.uri?partnerID=HzOxMe3b&scp=77952187794&origin=inward http://cmuir.cmu.ac.th/jspui/handle/6653943832/59977
institution Chiang Mai University
building Chiang Mai University Library
country Thailand
collection CMU Intellectual Repository
topic Multidisciplinary
spellingShingle Multidisciplinary
Wittaya Apai
Vicha Sardsud
Pichaya Boonprasom
Uraporn Sardsud
Effects of chitosan and citric acid on pericarp browning and polyphenol oxidase activity of longan fruit
description This research was designed to study the effects of chitosan and citric acid (CA) on pericarp browning and polyphenol oxidase (PPO) activity of longan fruit. The experiment was conducted by dipping longan fruit in 1.2% (w/v) chitosan coating solution containing 1.0% CA (pH 3.3) for 2 min, in 1.0% CA solution (pH 2.6) for 2 min, and in distilled water for 2 min as a control. The treated fruits in each treatment were then packaged in a foam tray, wrapped with 11 μm PVC film and stored at 5°C, 95% RH for 27 days. Pericarp browning, pericarp color, pericarp pH, titratable acidity (TA), weight loss, polyphenol oxidase (PPO) activity, and total phenol were monitored during storage. The results revealed that interaction between chitosan and CA demonstrated the best treatment in postponement of pericarp browning, which was indicated by the lowest browning index and high L* value, chroma, and hue angle. Based on browning index, the fruits treated with citric acid alone and the control fruits were not acceptable after 20 days, which those treated with both CA and chitosan were still acceptable after 27 days of storage. TA had a correlation with the pericarp pH and browning index. Chitosan mixed with citric acid exhibited a higher efficacy in preventing TA degradation in pericarp and maintaining low pericarp pH, compared to 1.0% CA treatment. In addition, low PPO activity and high total phenol content were found when CA was applied in combination with chitosan during storage.
format Journal
author Wittaya Apai
Vicha Sardsud
Pichaya Boonprasom
Uraporn Sardsud
author_facet Wittaya Apai
Vicha Sardsud
Pichaya Boonprasom
Uraporn Sardsud
author_sort Wittaya Apai
title Effects of chitosan and citric acid on pericarp browning and polyphenol oxidase activity of longan fruit
title_short Effects of chitosan and citric acid on pericarp browning and polyphenol oxidase activity of longan fruit
title_full Effects of chitosan and citric acid on pericarp browning and polyphenol oxidase activity of longan fruit
title_fullStr Effects of chitosan and citric acid on pericarp browning and polyphenol oxidase activity of longan fruit
title_full_unstemmed Effects of chitosan and citric acid on pericarp browning and polyphenol oxidase activity of longan fruit
title_sort effects of chitosan and citric acid on pericarp browning and polyphenol oxidase activity of longan fruit
publishDate 2018
url https://www.scopus.com/inward/record.uri?partnerID=HzOxMe3b&scp=77952187794&origin=inward
http://cmuir.cmu.ac.th/jspui/handle/6653943832/59977
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