Preprint Article Version 1 Preserved in Portico This version is not peer-reviewed

Use of Coatingsbasedongelatin and Chitosan in the Conservation of Papaya papaya (Carica papaya L.) Minimally Processed

Katia Gomes Silva
,
MÔNICA TEJO CAVALCANTI
,
Laesio Pereira Martinsa
,
Rita de Cássia Alves
,
Fernando Azevedo de Lucena
,
Max Suel Alves Santos
ORCID logo ,
Samarone Xavier da Silva
ORCID logo ,
Franciscleudo B. da Costa
ORCID logo ,
Inacia dos Santos Moreira
,
Emmanuel Moreira Pereira
* ORCID logo
Version 1 : Received: 12 May 2023 / Approved: 15 May 2023 / Online: 15 May 2023 (03:54:10 CEST)

A peer-reviewed article of this Preprint also exists.

Silva, K.G.; Cavalcanti, M.T.; Martinsa, L.P.; Alves, R.C.; Lucena, F.A.; Santos, M.S.A.; Silva, S.X.; Costa, F.B.; Moreira, I.S.; Pereira, E.M. Coatings Based on Gelatin and Chitosan in the Conservation of Papaya (Carica papaya L.) Minimally Processed. Horticulturae 2023, 9, 729. Silva, K.G.; Cavalcanti, M.T.; Martinsa, L.P.; Alves, R.C.; Lucena, F.A.; Santos, M.S.A.; Silva, S.X.; Costa, F.B.; Moreira, I.S.; Pereira, E.M. Coatings Based on Gelatin and Chitosan in the Conservation of Papaya (Carica papaya L.) Minimally Processed. Horticulturae 2023, 9, 729.

Abstract

Minimally processed fruits undergo changes that need to be controlled. The objective was to evaluate minimally processed papayas, using edible coatings based on chitosan and gelatin through different techniques. The following treatments were applied: control (distilled water), 1% chitosan, 4% gelatin, 1% chitosan + 4% gelatin (blend) and 1% chitosan under 4% gelatin (layer by layer). The infrared spectroscopy (FTIR) of the coatings was analyzed, and fresh mass, firmness, pulp color (L*, a*, b* and Hue angle), pH, titratable acidity, soluble solids, ascorbic acid, phenolic compounds, lycopene, β-carotene, total sugars and catalase from fruits. Gelatin and the layer-by-layer treatment had a positive effect on the conservation of minimally processed papaya. These coatings were able to reduce the loss of fresh mass, maintaining the firmness and orange color of the mesocarp. The treatments showed low SS content during the storage period, few variations in acidity, influencing maturation. Gelatin had a low polyphenol content, the layer-by-layer treatment did not show changes in vitamin C levels. These treatments did not show changes in lycopene and β-carotene levels over the days, showing a small increase in total sugars. Thus, the use of gelatin polymers and undercoat treatment (LBL) is a viable alternative to preserve minimally processed papayas for at least 8 days.

Keywords

MISTURA,; Camada sob camada; Coberturas comestíveis; Minimamente processado; Pós-colheita

Subject

Biology and Life Sciences, Food Science and Technology

Copyright: This is an open access article distributed under the Creative Commons Attribution License which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.

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