Effect of cassava-starch coatings with ascorbic acidic and N-acetylcysteine on the quality of harton plantain (Musa paradisiaca)

The effect of coatings was evaluated on the quality ofharton plantain fruits (Musa paradisiaca) in the postharvest stage.Solutions for three treatments were prepared from 50 g L-1 cassavastarch (Manihot esculenta) with 30 g L-1 glycerol as the plasticizerand 6 g L-1 polyethylene glycol-600®; for ant...

Full description

Autores:
Márquez Cardozo, Carlos Julio
Palacín Beltrán, José Roberto
Fuentes Berrio, Lorenzo
Tipo de recurso:
Article of journal
Fecha de publicación:
2015
Institución:
Universidad Nacional de Colombia
Repositorio:
Universidad Nacional de Colombia
Idioma:
spa
OAI Identifier:
oai:repositorio.unal.edu.co:unal/58598
Acceso en línea:
https://repositorio.unal.edu.co/handle/unal/58598
http://bdigital.unal.edu.co/55382/
Palabra clave:
57 Ciencias de la vida; Biología / Life sciences; biology
58 Plantas / Plants
Browning
polyphenol oxidase
fruit
vegetables
Rights
openAccess
License
Atribución-NoComercial 4.0 Internacional
Description
Summary:The effect of coatings was evaluated on the quality ofharton plantain fruits (Musa paradisiaca) in the postharvest stage.Solutions for three treatments were prepared from 50 g L-1 cassavastarch (Manihot esculenta) with 30 g L-1 glycerol as the plasticizerand 6 g L-1 polyethylene glycol-600®; for anti-browning agents, 6g L-1 ascorbic acid (AA) and 8 g L-1 N-Acetyl-Cysteine (NAC) wereadded. The fruits were coated by immersion, stored at 18 ± 4°Cand 85% RH. Physicochemical properties were determined at 32days postharvest. The applied coatings decreased the physiologicalweight loss (%WL) and resulted in a higher pulp firmness (PF); nosignificant difference was seen with a confidence level of 95% inthe concentration of total soluble solids (TSS), acidity or maturityindex. The skin color was measured by the CIE L*a*b* method, withan average L value of 70 for the fruits coated with the 6 g L-1 AAand 8 g L-1 NAC mixture, while the control fruits had a value of 57.Also, lower a* coordinate values and browning indices were foundfor the epidermis of the coated fruits. The enzymatic activity of thepolyphenol oxidase decreased with the number of postharvest daysfor all of the treatments, being lower for the fruits with the mixtureof anti-browning agents by 27%, as compared to the control. It wasconcluded that the coating mixture containing the anti-browningagents ascorbic acid, 6 g L-1, and N-acetyl-cysteine, 8 g L-1, showeda better effect as an alternative for storing fruits and prolongingthe shelf-life of harton plantain.