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首页> 外文期刊>Pakistan journal of botany >The role of chitosan to prolonge the fresh fruit quality during storage of grapefruit cv. Ray Ruby.
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The role of chitosan to prolonge the fresh fruit quality during storage of grapefruit cv. Ray Ruby.

机译：壳聚糖在葡萄柚CV储存过程中延长新鲜水果质量的作用。 Ray Ruby。

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摘要

Grapefruit is one of the vital citrus fruit which cultivated in many countries including Pakistan. Conversely, the shelf life of this fruit is rather short under ambient condition. The objective of this study was to extend the fresh fruit quality of grapefruit by using a natural wax coating substance like chitosan. The coating of chitosan in extending the postharvest life of grapefruit was investigated in relation with the phytochemicals like total phenolic compounds (TPC), total antioxidants (TA), total carotenoids (TC), total flavonoids (TF), etc., and physiological changes including chilling injury (Cl), weight loss (WL), and gases exchanges. The experiment was intended in a completely randomized design, composed of coating with chitosan at three levels, and stored at 8°C with relative humidity is 95.5%. The results indicated that chitosan application @ 140 mg per fruit maintained the highest fruit quality parameters such as, TPC (172.32 mg GAE/100g), TA (72.09%), TC (17.09 mg/100g), TF contents (52.27 mg CEQ/100g), total limonin contents (15.08 μg/mL) with minimum chilling injuries (1.58 %), and fruit rots (0.66%) were also measured. Overall, fruits coated with chitosan had greater external adequacy than untreated ones. The application of the chitosan @ 140 mg per fruit could be used to reduce deteriorative processes, maintain quality and increase the storage life of grapefruit at 8°C.
机译：葡萄柚是在包括巴基斯坦在内的许多国家种植的重要柑橘类水果之一。相反，这种水果的保质期在环境条件下相当短。本研究的目的是通过使用壳聚糖如天然蜡涂层物质来延长葡萄柚的新鲜水果质量。研究了壳聚糖在延长葡萄柚的前期植物寿命的涂层，研究了与总酚类化合物（TPC），总抗氧化剂（TA），总类胡萝卜素（TC），总黄酮（TF）等，以及生理变化的植物化学包括冷损伤（CL），减肥（WL）和气体交换。该实验旨在以完全随机的设计，由壳聚糖涂层组成三个水平，并在8℃下储存相对湿度为95.5％。结果表明，壳聚糖施用@ 140mg均匀的果实质量参数，如TPC（172.32mg GAE / 100g），TA（72.09％），TC（17.09mg / 100g），TF内容（52.27 mg CEQ / 100g），还测量了最小唇损伤（1.58％）和水果腐蚀（1.58％）的总柠檬蛋白含量（15.08μg/ ml）。总的来说，涂有壳聚糖的果实具有比未处理的外部充足性更大。壳聚糖@ 140mg /果实的应用可用于减少劣化过程，保持质量，并在8°C下增加葡萄柚的储存寿命。

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