Abstract
The effectiveness of chitosan/polyvinyl alcohol (CS/PVA) blended with ascorbic acid (AA) at different concentration (0, 2.8, 5.6 and 8.2mM) of ‘Superior seedless’ grapes coating to delay deterioration of fruit cluster during shelf-life. Clusters were coated with different treatment CS/PVA-AA solution and stored at room temperature for four days. Samples were taken every day. Physico-chemical, weight loss, soluble solid content (SSC%) and titratable acidity (TA), berry firmness and separation force and nutraceutical such total polyphenol (TP), flavonoid (TFL) content, polyphenol oxidase (PPO) and rachis browning index properties along with the cell wall degrading enzymatic activity cellulase (CEL), polygalacturonase (PG) and xylanase (XLN) and cell membrane permeability were evaluated. CS/PVA-AA 8.2mM treatment significantly reduced water loss, berry shattering and delayed the qualitative changes in color, SSC, TA and SSC/TA ratio content. Additionally, changes in the TP, TFL contents are related to AA loaded with CS/PVA coating to fruits clusters were delayed. CS/PVA-AA coating could be enhanced the activity of some antioxidant enzymes, preventing rachis browning and reducing membrane damage by inhibition of cell wall degrading CEL, PG, and XLN. Also, CS/PVA-AA 8.2mM coating fruit cluster of superior seedless grapes exhibited a slower rate of deterioration, compared to uncoated fruit clusters and CS/PVA-AA only.
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