6533b7d6fe1ef96bd12666e9

RESEARCH PRODUCT

Effects of gellan-based coating application on litchi fruit quality traits

F. SalettaCarla GentileA. D'asaroGiuseppe SortinoGiuseppe GianguzziPaolo IngleseVittorio FarinaGiorgia LiguoriGiulio Piva

subject

0106 biological sciencesTitratable acid04 agricultural and veterinary sciencesHorticultureengineering.materialAscorbic acid01 natural sciencesGellan gumSettore AGR/03 - Arboricoltura Generale E Coltivazioni Arboreechemistry.chemical_compoundLitchi fruitLitchi chinensis ‘Wai Chee’ color phenolic content ascorbic acid antioxidant activitychemistryCoatingSoluble solidsSettore BIO/10 - Biochimica040103 agronomy & agricultureGlycerolengineering0401 agriculture forestry and fisheriesRelative humidityFood science010606 plant biology & botany

description

The use of gellan-based coating formulation on litchi (Litchi chinensis Sonn. ‘Wai Chee’) fruit was investigated in order to determine its ability to improve color conservation and to maintain the overall quality. Fruits were treated with gellanbased coating (0.5% w/v) and glycerol (3% w/v) after dipping in ascorbic acid (1.5% w/v) and then stored at 5°C and 90% relative humidity for 15 days. Changes in peel color, soluble solid content, tritatable acidity, weight loss, antioxidant activity and phenolic content, were measured. Formulations containing gellan-based coating exhibited slightly improved water barrier properties and showed their active role in maintaining color characteristics and overall quality as compared to the uncoated samples.

yearjournalcountryeditionlanguage
2018-03-01Acta Horticulturae
https://doi.org/10.17660/actahortic.2018.1194.48