Abstract
This study investigates the effects of Chitosan and Chitosan/Phenylalanine (Phe) edible coatings on the postharvest quality of mandarins during shelf life at room temperature (21°C) and during cold storage (5°C). Mandarins were treated with Chitosan, Phe, and a combination of Chitosan/Phe, with untreated mandarins serving as a control. Several key quality parameters, including total polyphenolic content (TPC), total flavonoid content (TFC), antioxidant activity (DPPH and ABTS assays), organic acids, and aroma compounds were analyzed at multiple time points. Chitosan and Chitosan/Phe improved glossiness and effectively preserved mandarins by lowering the decay rate and modulating bioactive composition. Chitosan and Chitosan/Phe treatments showed similar outcomes on bioactive composition but Chitosan/Phe treatment was found to be favored. Chitosan/Phe is the most effective treatment, extending mandarin shelf life by maintaining superior nutritional, antioxidant, and sensory quality up to 12 days at room temperature and 35 days under cold storage. Chitosan/Phe coating after 12 days of shelf life significantly reduced weight loss in mandarins, while Chitosan treatment was comparable to Phe and control samples. Additionally, relative to the control, Chitosan/Phe had the most pronounced effect on TPC after 35 days of cold storage with an increase of up to 78.98%, while Chitosan coating resulted in a 40.93% increase, respectively. Chitosan/Phe coating effectively increased TFC (narirutin and hesperidin content) after 12 days of shelf life by 42.79% compared to the control. Organic acids, especially oxalic and citric acids, were positively affected by the Chitosan and Chitosan/Phe coatings, contributing to delayed senescence. Furthermore, the Chitosan/Phe treatment was associated with enhanced volatile compound retention, improving the mandarin aroma profile, particularly in cold storage. Overall, both Chitosan and Chitosan/Phe treatments improved nutritional and sensory quality while reducing fruit decay, but Chitosan/Phe was able to reduce fruit weight loss after shelf life making this combination a more effective solution to extend the shelf life and marketability of mandarins.
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Claims 13
Claim · model-written summary
Chitosan improved mandarin glossiness.
Not reportedComparator
Verbatim
e0“Chitosan and Chitosan/Phe improved glossiness”
e1“postharvest quality of mandarins”
Claim · model-written summary
Chitosan/Phe improved mandarin glossiness.
Not reportedComparator
Verbatim
e0“Chitosan and Chitosan/Phe improved glossiness”
e1“postharvest quality of mandarins”
Claim · model-written summary
Chitosan lowered mandarin decay rate and modulated bioactive composition.
Not reportedComparator
Verbatim
e0“Chitosan and Chitosan/Phe improved glossiness and effectively preserved mandarins by lowering the decay rate and modulating bioactive composition.”
Claim · model-written summary
Chitosan/Phe lowered mandarin decay rate and modulated bioactive composition.
Not reportedComparator
Verbatim
e0“Chitosan and Chitosan/Phe improved glossiness and effectively preserved mandarins by lowering the decay rate and modulating bioactive composition.”
Claim · model-written summary
Chitosan and Chitosan/Phe produced similar outcomes on bioactive composition.
Verbatim
e0“Chitosan and Chitosan/Phe treatments showed similar outcomes on bioactive composition”
e1“postharvest quality of mandarins”
Claim · model-written summary
Chitosan/Phe maintained mandarin quality for up to 12 days at room temperature.
- Taxon
- mandarinse1
- Treatment
- Chitosan/Phee0
- Outcome
- shelf lifee0
- Direction
- extendinge0
- Value
- 12 dayse0
- Setting
- room temperaturee0
Not reportedComparator
Verbatim
e0“Chitosan/Phe is the most effective treatment, extending mandarin shelf life by maintaining superior nutritional, antioxidant, and sensory quality up to 12 days at room temperature”
e1“postharvest quality of mandarins”
Claim · model-written summary
Chitosan/Phe significantly reduced mandarin weight loss after 12 days.
- Taxon
- mandarinse0
- Treatment
- Chitosan/Phe coatinge0
- Outcome
- weight losse0
- Direction
- reducede0
- Qualifier
- after 12 days of shelf lifee0
Not reportedComparator
Verbatim
e0“Chitosan/Phe coating after 12 days of shelf life significantly reduced weight loss in mandarins”
Claim · model-written summary
Chitosan weight loss performance was comparable with Phe and control samples.
Verbatim
e0“Chitosan treatment was comparable to Phe and control samples.”
e1“postharvest quality of mandarins”
Claim · model-written summary
Chitosan/Phe increased total polyphenolic content by up to 78.98% after 35 days cold storage.
Verbatim
e0“relative to the control, Chitosan/Phe had the most pronounced effect on TPC after 35 days of cold storage with an increase of up to 78.98%”
e1“postharvest quality of mandarins”
Claim · model-written summary
Chitosan/Phe increased flavonoid content by 42.79% at 12 days.
Verbatim
e0“Chitosan/Phe coating effectively increased TFC (narirutin and hesperidin content) after 12 days of shelf life by 42.79% compared to the control.”
e1“postharvest quality of mandarins”
Claim · model-written summary
Chitosan positively affected oxalic and citric acids.
Not reportedComparator
Verbatim
e0“Organic acids, especially oxalic and citric acids, were positively affected by the Chitosan and Chitosan/Phe coatings”
e1“postharvest quality of mandarins”
Claim · model-written summary
Chitosan/Phe positively affected oxalic and citric acids.
- Taxon
- mandarinse1
- Treatment
- Chitosan/Phe coatingse0
- Outcome
- oxalic and citric acidse0
- Direction
- positively affectede0
Not reportedComparator
Verbatim
e0“Organic acids, especially oxalic and citric acids, were positively affected by the Chitosan and Chitosan/Phe coatings”
e1“postharvest quality of mandarins”
Claim · model-written summary
Chitosan/Phe enhanced retention of volatile compounds, especially in cold storage.
Verbatim
e0“Chitosan/Phe treatment was associated with enhanced volatile compound retention, improving the mandarin aroma profile, particularly in cold storage.”
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