Abstract
Edible coatings comprised of antimicrobial polymers based on chitosan are promising technologies to preserve post-harvest fruit quality. In this study, we investigated the potential utility of a coating made from chitosan modified by N-acylation with fatty acid to preserve post-harvest papaya quality. Peppermint essential oil (EO) was added to the chitosan-based coatings as an antifungal agent. A formulation which contained a high concentration of peppermint EO (1.0%) without chitosan apparently damaged the peel, resulting in higher peel discolouration, less colour development and lower marketability. The most promising treatment was unmodified chitosan (1%) in combination with peppermint EO (0.2%). The fruits treated with this formulation showed less peel discolouration than the experimental control and 100% of the fruits were marketable. The modified chitosan apparently increased the hydrophobicity of the coating resulting in a loss of firmness and delayed colour development of coated fruits during ripening.
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Claims 8
Claim · model-written summary
A 1.0% peppermint oil formulation without chitosan damaged peel and increased discoloration.
- Taxon
- papaya
_-_DPLA_-_55200ec009622d7d42349f3583df310e.jpg?width=60)
Carica papayat0 - Treatment
- peppermint EO (1.0%) without chitosane0
- Outcome
- peel discolouratione0
- Direction
- highere0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
_-_DPLA_-_55200ec009622d7d42349f3583df310e.jpg?width=500)
Verbatim
e0“A formulation which contained a high concentration of peppermint EO (1.0%) without chitosan apparently damaged the peel, resulting in higher peel discolouration”
t0“papaya fruit”
Claim · model-written summary
The 1.0% oil formulation reduced color development.
- Taxon
- papayaCarica papayat0
- Treatment
- peppermint EO (1.0%) without chitosane0
- Outcome
- colour developmente0
- Direction
- lesse0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“peppermint EO (1.0%) without chitosan apparently damaged the peel, resulting in higher peel discolouration, less colour development and lower marketability”
t0“papaya fruit”
Claim · model-written summary
The 1.0% oil formulation reduced marketability.
- Taxon
- papayaCarica papayat0
- Treatment
- peppermint EO (1.0%) without chitosane0
- Outcome
- marketabilitye0
- Direction
- lowere0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“peppermint EO (1.0%) without chitosan apparently damaged the peel, resulting in higher peel discolouration, less colour development and lower marketability”
t0“papaya fruit”
Claim · model-written summary
One percent chitosan plus 0.2% peppermint oil reduced peel discoloration versus the control.
- Taxon
- papayaCarica papayat0
- Treatment
- unmodified chitosan (1%) in combination with peppermint EO (0.2%)e0
- Outcome
- peel discolouratione0
- Direction
- lesse0
- Comparator
- the experimental controle0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“unmodified chitosan (1%) in combination with peppermint EO (0.2%). The fruits treated with this formulation showed less peel discolouration than the experimental control and 100% of the fruits were marketable”
t0“papaya fruit”
Claim · model-written summary
All fruit receiving the promising formulation were marketable.
- Taxon
- papayaCarica papayat0
- Treatment
- unmodified chitosan (1%) in combination with peppermint EO (0.2%)e1
- Outcome
- fruits were marketablee0
- Value
- 100%e0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“100% of the fruits were marketable”
e1“unmodified chitosan (1%) in combination with peppermint EO (0.2%)”
t0“papaya fruit”
Claim · model-written summary
Modified chitosan increased coating hydrophobicity.
- Taxon
- papayaCarica papayat0
- Treatment
- modified chitosane0
- Outcome
- hydrophobicity of the coatinge0
- Direction
- increasede0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“The modified chitosan apparently increased the hydrophobicity of the coating”
t0“papaya fruit”
Claim · model-written summary
Modified chitosan coating caused fruit firmness loss.
- Taxon
- papayaCarica papayat0
- Treatment
- modified chitosane0
- Outcome
- firmnesse0
- Direction
- losse0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“The modified chitosan apparently increased the hydrophobicity of the coating resulting in a loss of firmness and delayed colour development of coated fruits during ripening”
t0“papaya fruit”
Claim · model-written summary
Modified chitosan coating delayed color development during ripening.
- Taxon
- papayaCarica papayat0
- Treatment
- modified chitosane0
- Outcome
- colour developmente0
- Direction
- delayede0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“The modified chitosan apparently increased the hydrophobicity of the coating resulting in a loss of firmness and delayed colour development of coated fruits during ripening”
t0“papaya fruit”
The same questions in other papers
chitosan · quality: postharvest · Carica papaya (papaya)Positive and negative results
17 in the opposite direction
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- positive
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See all 18 papers →botanical · quality: postharvest · Carica papaya (papaya)Positive and negative results
10 in the opposite direction
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- positive
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7 papers more in this group
See all 11 papers →Claims are grouped by organism, treatment and what was measured or targeted. A paper counts as positive when any of its claims in the group is positive.