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Coatings 2018, 8(9), 318;

Effect of an Edible Coating Based on Chitosan and Oxidized Starch on Shelf Life of Carica papaya L., and Its Physicochemical and Antimicrobial Properties

Department of Food Research and Postgraduate Studies, C.U., Autonomous University of Querétaro, Cerro de las Campanas S/N, Las Campanas, Santiago de Querétaro 76010, Mexico
CONACyT-Center of Research and Assistance in Technology and Design of Jalisco State (CIATEJ), Av. Normalistas 800, Colonias de la Normal, Guadalajara, Jalisco 44270, Mexico
Author to whom correspondence should be addressed.
Received: 9 August 2018 / Revised: 31 August 2018 / Accepted: 6 September 2018 / Published: 7 September 2018
(This article belongs to the Special Issue Recent Progress in Food and Beverage Packaging Coatings)
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Papaya production plays an important economic role in Mexico’s economy. After harvest, it continues to ripen, leading to softening, skin color changes, development of strong aroma, and microbial spoilage. The objective of this work was to apply an active coating of chitosan–starch to increase papaya shelf life and to evaluate physicochemical and antimicrobial properties of the coating. Papaya surfaces were coated with a chitosan-oxidized starch (1:3 w/w) solution and stored at room temperature (25 ± 1 °C) for 15 days. Variables measured were color, titratable acidity, vitamin C, pH, soluble solids, volatile compounds by gas chromatography, texture, homogeneity by image analysis, and coating antimicrobial activity. At the end of the storage time, there were no significant differences (p > 0.05) between coated and uncoated papayas for pH (4.3 ± 0.2), titratable acidity (0.12% ± 0.01% citric acid), and soluble solids (12 ± 0.2 °Bx). Papaya firmness decreased to 10 N for coated and 0.5 N for uncoated papayas. Volatile compounds identified in uncoated papaya (acetic acid, butyric acid, ethyl acetate, ethyl butanoate) are related to fermentation. Total microbial population of coated papaya decreased after 15 days, whereas population of uncoated papaya increased. This active coating permitted longer shelf life of papaya than that of the uncoated fruit. View Full-Text
Keywords: Carica papaya L.; edible coatings; chitosan; starch; image analysis Carica papaya L.; edible coatings; chitosan; starch; image analysis

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This is an open access article distributed under the Creative Commons Attribution License which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited (CC BY 4.0).

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Escamilla-García, M.; Rodríguez-Hernández, M.J.; Hernández-Hernández, H.M.; Delgado-Sánchez, L.F.; García-Almendárez, B.E.; Amaro-Reyes, A.; Regalado-González, C. Effect of an Edible Coating Based on Chitosan and Oxidized Starch on Shelf Life of Carica papaya L., and Its Physicochemical and Antimicrobial Properties. Coatings 2018, 8, 318.

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