Postharvest quality alteration of gac fruit harvested at different maturities and coated with chitosan
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Publication Details
Author list: Win S., Mejunpet N., Buanong M., Kanlayanarat S., Wongs-Aree C.
Publisher: Faculty of Food Science and Technology
Publication year: 2015
Journal: International Food Research Journal (1985-4668)
Volume number: 22
Issue number: 6
Start page: 2219
End page: 2224
Number of pages: 6
ISSN: 1985-4668
Languages: English-Great Britain (EN-GB)
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Abstract
Local Thai gac fruit conducting short shelf life after harvest were investigated for changes of fruit attributes during fruit growth and the postharvest. Gac fruit took 9 weeks after fruit setting to be reaching at full ripe stage. The changes of fresh weight and volume of developing fruit showed a single sigmoid curve and the firmness was declined after 5 weeks of the fruit development. Moreover, gac fruit exhibited an ethylene rise pattern during fruit development. Fruit harvested at four different maturity stages of mature green, yellow, orange, and fully red were stored at room conditions of 25ฐC and 65-70% RH. Fruit at yellow stage reached a normal ripe stage at the end of storage of 12 days when green fruit was unrippened and red fruit become rotten. The highest amount of phenolics was observed in aril mainly in the yellow stage at 6 DOS, followed by the peel and pulp and then decreased in all parts of fruit during storage. Subsequently, harvested fruit at yellow stage were dipped in 0, 0.5, and 1.0% chitosan and then stored at at 10ฐC, 90-95% RH. Although fruit of all treatments showed no signifant differences in respration rate, firmness, and some other quality attributes, coating with 0.5 and 1.0% chitosan retarded fungal infection and improved fruit visual appearance.
Keywords
Chitosan coating, Momordica cochinchinensis, Spreng
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