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Effect of edible quinoa protein-chitosan based films on refrigerated strawberry (Fragaria × ananassa) quality Electron. J. Biotechnol.
Valenzuela,Carolina; Tapia,Cristian; López,Luis; Bunger,Andrea; Escalona,Victor; Abugoch,Lilian.
Background Strawberries are non-climacteric fruits with a low respiration rate, but are subject to serious fungal deterioration during postharvest handling. The edible coatings based on chitosan (CH), quinoa protein-chitosan (Q/CH) and quinoa protein-chitosan-sunflower oil (Q/CH/SO) may provide a solution to this problem. Thus, in this work CH, Q/CH and Q/CH/SO were elaborated and applied to fresh strawberries, and its effect on the strawberries shelf life during storage for 15 d was evaluated by mold and yeast count, fungal decay, carbon dioxide rate, physicochemical properties, and sensory evaluation. Results On all analysis days, the strawberries coated with the film-forming CH, Q/CH and Q/CH/SO solutions presented a significant lower amount of mold and...
Tipo: Journal article Palavras-chave: Chitosan; Edible films; Quinoa protein; Strawberry; Sunflower oil.
Ano: 2015 URL: http://www.scielo.cl/scielo.php?script=sci_arttext&pid=S0717-34582015000600004
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