Abstract
BACKGROUND: The marketability of fresh-cut banana slices is limited by the rapid rate of fruit softening and browning. However, there is no scientific literature available about the role of postharvest calcium propionate and chitosan treatment on the quality attributes of fresh-cut banana. Therefore, the aim of the present study was to investigate these effects. RESULTS: The application of calcium propionate plus chitosan (CaP+Chit) retained higher firmness, higher ascorbic acid content, higher total antioxidant activity and higher total phenolic compounds, along with lower browning, lower polyphenol oxidase, lower peroxidase, lower polygalacturonase and lower pectin methyl esterase activities and microbial growth, compared to control banana slices after 5 days of cold storage. CONCLUSION: The results of the present study show that CaP+Chit could be used to slow the loss of quality at the same time as maintaining quality and inhibiting microbial loads. © 2017 Society of Chemical Industry.
Abstract from the paper’s OpenAlex record, shown for indexing and research. Copyright remains with the authors or the publisher. Read at the source ↗
The text the model read, with the source record’s inline markup (italics, sub- and superscripts) rendered and its character entities decoded; quote offsets refer to the raw text.
Claims 5
Claim · model-written summary
CaP+Chit retained higher firmness in banana slices after five days of cold storage.
Verbatim
e0“The application of calcium propionate plus chitosan (CaP+Chit) retained higher firmness, higher ascorbic acid content, higher total antioxidant activity and higher total phenolic compounds, along with lower browning, lower polyphenol oxidase, lower peroxidase, lower polygalacturonase and lower pectin methyl esterase activities and microbial growth, compared to control banana slices after 5 days of cold storage.”
Claim · model-written summary
CaP+Chit retained higher ascorbic acid content, total antioxidant activity, and total phenolic compounds.
- Taxon
- bananat0
- Outcome
- ascorbic acid content, higher total antioxidant activity and higher total phenolic compoundse0
- Direction
- highere0
- Comparator
- control banana slicese0
Not reportedTreatment
Verbatim
e0“higher ascorbic acid content, higher total antioxidant activity and higher total phenolic compounds, along with lower browning, lower polyphenol oxidase, lower peroxidase, lower polygalacturonase and lower pectin methyl esterase activities and microbial growth, compared to control banana slices after 5 days of cold storage.”
t0“banana quality”
Claim · model-written summary
CaP+Chit lowered browning and the activities of polyphenol oxidase and peroxidase.
Verbatim
e0“The application of calcium propionate plus chitosan (CaP+Chit) retained higher firmness, higher ascorbic acid content, higher total antioxidant activity and higher total phenolic compounds, along with lower browning, lower polyphenol oxidase, lower peroxidase, lower polygalacturonase and lower pectin methyl esterase activities and microbial growth, compared to control banana slices after 5 days of cold storage.”
Claim · model-written summary
CaP+Chit lowered polygalacturonase and pectin methyl esterase activities and microbial growth.
Verbatim
e0“The application of calcium propionate plus chitosan (CaP+Chit) retained higher firmness, higher ascorbic acid content, higher total antioxidant activity and higher total phenolic compounds, along with lower browning, lower polyphenol oxidase, lower peroxidase, lower polygalacturonase and lower pectin methyl esterase activities and microbial growth, compared to control banana slices after 5 days of cold storage.”
Claim · model-written summary
The authors suggest CaP+Chit to slow quality loss and inhibit microbial loads.
Verbatim
e0“CaP+Chit could be used to slow the loss of quality at the same time as maintaining quality and inhibiting microbial loads”
t0“banana quality”
The same questions in other papers
chitosan · quality: postharvest · MusaResults differ
18 papers in the same direction as this paper · 1 in the opposite direction
- negative
- positive
- positive
16 papers more in this group
See all 20 papers →chitosan · physiology: antioxidant enzymes · MusaResults agree
3 papers in the same direction as this paper
- positive
- positive
- positive
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.