Effects of gellan-based coating application on litchi fruit quality traits
- Autori: Farina, V.; Gentile, C.; Sortino, G.; Gianguzzi, G.; D’Asaro, A.; Saletta, F.; Piva, G.; Inglese, P.; Liguori, G.
- Anno di pubblicazione: 2018
- Tipologia: Articolo in rivista (Articolo in rivista)
- OA Link: http://hdl.handle.net/10447/289742
Abstract
The use of gellan-based coating formulation on litchi (Litchi chinensis Sonn. ‘Wai Chee’) fruit was investigated in order to determine its ability to improve color conservation and to maintain the overall quality. Fruits were treated with gellanbased coating (0.5% w/v) and glycerol (3% w/v) after dipping in ascorbic acid (1.5% w/v) and then stored at 5°C and 90% relative humidity for 15 days. Changes in peel color, soluble solid content, tritatable acidity, weight loss, antioxidant activity and phenolic content, were measured. Formulations containing gellan-based coating exhibited slightly improved water barrier properties and showed their active role in maintaining color characteristics and overall quality as compared to the uncoated samples.