Prolonging the shelf life of ‘Agege Sweet’ orange with chitosan–rhamnolipid coating

This study evaluates the single and combined usage of chitosan (2% w/v) and rhamnolipid (2% w/v) as edible coatings to extend the shelf life of sweet oranges stored at 25 °C for 8 weeks. Physiochemical, microbial and sensory analysis of the oranges was conducted during ambient storage. The combined...

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Bibliographic Details
Published in:Horticulture, environment and biotechnology 2018, Environment, and Biotechnology, 59(5), , pp.687-697
Main Authors: Adetunji, Charles Oluwaseun, Adejumo, Isaac Oluseun, Afolabi, Israel Sunmola, Adetunji, Juliana Bunmi, Ajisejiri, Emmanuel Sunday
Format: Article
Language:English
Subjects:
Acidity
Agriculture
Ascorbic acid
Biomedical and Life Sciences
Catalase
Chitosan
Chlorophyll
Coatings
Combined treatment
Firmness
Free radicals
Life Sciences
Malondialdehyde
Mesophilic bacteria
Microorganisms
Peroxidase
Physiochemistry
Plant Breeding/Biotechnology
Plant Ecology
Plant Physiology
Research Report
Rhamnolipids
Sensory evaluation
Shelf life
Storage
Superoxide dismutase
Vitamin C
Weight loss
Yeast
농학
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Summary:This study evaluates the single and combined usage of chitosan (2% w/v) and rhamnolipid (2% w/v) as edible coatings to extend the shelf life of sweet oranges stored at 25 °C for 8 weeks. Physiochemical, microbial and sensory analysis of the oranges was conducted during ambient storage. The combined treatment of chitosan and rhamnolipid coating on oranges significantly delayed a loss in chlorophyll quality, malondialdehyde, weight loss, soluble solids content, titratable acidity, vitamin C content and delayed the loss of firmness during the 8 weeks of storage. The combined chitosan–rhamnolipid coating significantly increased the activities of superoxide dismutase, catalase, and peroxidase, as well as inhibited the generation of superoxide free radicals and the growth of mesophilic bacteria, yeast and mould.
ISSN:2211-3452
2211-3460
DOI:10.1007/s13580-018-0083-2