Preservation effect of chitosan and salicylic acid-based composite coatings on the postharvest quality of Lemons (Citrus limon L. Burm)

IF 2.9 3区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY Journal of Food Measurement and Characterization Pub Date : 2024-11-25 DOI:10.1007/s11694-024-02996-8

Nikhil, S. K. Jawandha, P. P. S. Gill, Kashish Bajaj, Diksha Dhiman, Arashdeep Singh

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Abstract

Lemon fruits undergo various quality changes during postharvest storage that reduce fruit quality. This study aimed to examine the effects of chitosan (CHI) and salicylic acid (SA) based composite coatings on various postharvest quality attributes of lemons stored at 6–8 °C and 90–95% relative humidity. The prepared coatings were characterized using the Fourier transform infrared spectroscopy and rheology. Results indicated that chitosan coatings enriched with salicylic acid effectively maintained the physiochemical and antioxidant properties compared to uncoated fruits. Among all treatments, the combination of CHI 2.0% and SA 2.0 mM maintained the highest ascorbic acid (458 mg L⁻¹), titratable acidity (5.23%), phenols (peel: 26.11 mg g⁻¹; pulp: 17.72 mg g⁻¹), flavonoids (peel: 2.49 mg g⁻¹; pulp: 2.29 mg g⁻¹), DPPH (peel: 42.66%; pulp: 34.91%) and OH radical scavenging activity (peel: 17.84%; pulp: 13.61%) by the end of storage. Additionally, fruits treated with CHI 2.0% + SA 2.0 mM exhibited reduced mass loss (5.28%). Overall, the study concludes that the CHI 2.0% + SA 2.0 mM combination showed promising results and can be used as an effective method for preserving the postharvest quality of lemon fruit.

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壳聚糖-水杨酸复合涂层对柠檬采后品质的保鲜作用

柠檬果实在采后贮藏过程中会发生各种品质变化，从而降低果实品质。本研究旨在研究壳聚糖（CHI）和水杨酸（SA）复合涂层对6-8℃、90-95%相对湿度条件下柠檬采后各种品质属性的影响。利用傅里叶变换红外光谱和流变学对所制备的涂层进行了表征。结果表明，经水杨酸修饰的壳聚糖包被与未包被的壳聚糖包被相比，能有效地保持果实的理化和抗氧化性能。在所有处理中，CHI 2.0%和SA 2.0 mM组合保持最高的抗坏血酸（458 mg L−1），可滴定酸度（5.23%），酚类物质(果皮：26.11 mg g−1；果肉：17.72 mg g - 1)，类黄酮(果皮：2.49 mg g - 1；果肉：2.29 mg g−1)，DPPH(果皮：42.66%；果肉：34.91%)和OH自由基清除能力(果皮：17.84%；纸浆：13.61%)储存结束时。此外，CHI 2.0% + SA 2.0 mM处理的果实质量损失降低了5.28%。综上所述，CHI 2.0% + SA 2.0 mM组合处理效果良好，可作为柠檬果实采后品质保鲜的有效方法。

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来源期刊

Journal of Food Measurement and Characterization Agricultural and Biological Sciences-Food Science

CiteScore

6.00

自引率

11.80%

发文量

425

期刊介绍： This interdisciplinary journal publishes new measurement results, characteristic properties, differentiating patterns, measurement methods and procedures for such purposes as food process innovation, product development, quality control, and safety assurance. The journal encompasses all topics related to food property measurement and characterization, including all types of measured properties of food and food materials, features and patterns, measurement principles and techniques, development and evaluation of technologies, novel uses and applications, and industrial implementation of systems and procedures.