Work

Carrageenan based edible coating modulates oxidative stress and delays cell wall polysaccharides disassembly in harvested grapefruit

Year: 2024

Type: article

Abstract: The cell wall degradation results in firmness loss thus negatively affecting the overall eating quality. So, in this work, the influence of carrageenan [0, 0.5, 1.0 and 1.5% (w/v)] coating was studied on ‘Shamber’ grapefruit during storage at 20 ± 1 °C for 42 days (d). The 1.5% carrageenan concentration suppressed metabolic activities and reduced disease rate (about 41%), weight loss (around 46%), malondialdehyde, electrolytes leakage, superoxide anion and hydrogen peroxide. The higher antioxidant enzyme activity as well as total flavonoids , ascorbic acid and total phenolic contents were noted in 1.5% treatment. The 1.5% coating delayed the increase in water-soluble pectin (WSP) and suppressed the reduction of sodium carbonate soluble pectin (NCSP), protopectin, chelate soluble pectin (CSP), hemicellulose and cellulose content. The grapefruit coated with 1.5% carrageenan had lower activities of cellulase (CEL), polygalacturonase (PG), β-galactosidase (β-gal) and pectin methylesterase (PME) enzyme along with higher firmness. The 1.5% carrageenan preserved higher titratable acidity and reduced increase in total soluble solids and ripening index in coated grapefruit. In conclusion, 1.5% carrageenan coating could be considered appropriate for delaying the quality deterioration in grapefruit.

Source: Journal of Stored Products Research

DOI: 10.1016/j.jspr.2024.102514