Colour and quality maintenance of cured 'Magallanes' pummelo fruit coated with chitosan Online publication date: Wed, 01-Apr-2020
by Marina Isabel A. Tac-an; Leizel B. Secretaria; Emma Ruth V. Bayogan
International Journal of Postharvest Technology and Innovation (IJPTI), Vol. 6, No. 3, 2019
Abstract: This study evaluated the efficacy of chitosan at various concentrations (0%, 0.5%, 1.0%, and 1.5%) and a commercial fruit wax in maintaining the quality of cured 'Magallanes' pummelo fruit stored in ambient room conditions for 12 weeks. Chitosan at 1.5% reduced weight loss of pummelo up to nine weeks after treatment (WAT). Compared to the control, fruit treated with fruit wax and chitosan, regardless of the concentration, had better visual quality. Chitosan slowed down the peel colour change as indicated by lower a*. Fruit treated with 1.5% chitosan exhibited lower granulation percentage than all other treatments. Electrolyte leakage varied only at 12 WAT. Chitosan did not affect shrivelling, decay, L*, b*, hue, chroma, total soluble solids, and juice content of pummelo. Chitosan at 1.5% has a potential in maintaining better quality of cured 'Magallanes' pummelo fruit with lower weight loss and electrolyte leakage, lesser granulation, and slower degreening.
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