Chitosan–citric acid edible coating to control Colletotrichum gloeosporioides and maintain quality parameters of fresh-cut guava

Julia Idalice Gois Nascimento, Thayza Christina Montenegro Stamford*, Natalia Ferrão Castelo Branco Melo, Ihasmyn dos Santos Nunes, Marcos Antônio Barbosa Lima, Maria Manuela Estevez Pintado, Thatiana Montenegro Stamford-Arnaud, Newton Pereira Stamford, Tânia Lúcia Montenegro Stamford

*Corresponding author for this work

Research output: Contribution to journalArticlepeer-review

5 Citations (Scopus)

Abstract

This study aimed to verify the action of edible chitosan–citric acid (CHI–CA) coating to control Colletotrichum gloeosporioides and maintain quality parameters of fresh-cut guava. Chitosan was obtained from Litopenaeus vannamei shells using high temperature and short exposure times. The minimum inhibitory concentration (MIC) and minimum fungicidal concentration (MFC) of CHI–CA against C. gloeosporioides were determined by macrodilutions at 28 °C/120 h in the absence/presence of CHI–CA (0–10 mg/mL). Scanning electron microscopy was used to evaluate morphological changes in the fungus. Guava slices were coated with CHI–CA (MIC) or 5 mg/mL glycerol (control). Rot incidence and physicochemical, physical, and microbiological factors were determined at 0, 3, 7, and 14 days at 24 °C and 4 °C. Chitosan presented typical structural characterization, 64% deacetylation, and a molecular weight of 1.6 × 104 g/mol. CHI–CA exhibited MIC and MFC values of 5 mg/mL and 10 mg/mL, respectively, and promoted changes in the morphology and cell surface of fungal spores. The fresh-cut guava coated with CHI–CA maintained quality parameters during storage and preserved their sensorial characteristics. Therefore, the use of CHI–CA as a coating is a promising strategy for improving postharvest quality of fresh-cut fruits.

Original languageEnglish
Pages (from-to)1127-1135
Number of pages9
JournalInternational Journal of Biological Macromolecules
Volume163
DOIs
Publication statusPublished - 15 Nov 2020

Keywords

  • Anthracnose
  • Biopolymer
  • Minimally processed fruit
  • Sensory attributes

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