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Open AccessArticle

Application of Pullulan and Chitosan Multilayer Coatings in Fresh Papayas

School of Light Industry & Food Engineering, Guangxi University, Nanning 530004, China
Author to whom correspondence should be addressed.
Coatings 2019, 9(11), 745;
Received: 25 September 2019 / Revised: 5 November 2019 / Accepted: 8 November 2019 / Published: 10 November 2019
In this work, some multilayer coatings (two-layer, four-layer or six-layer) based on pullulan and chitosan for protecting papayas were prepared by the layer-by-layer technique. The papayas were coated by immersion and stored at 25 °C, 50% relative humidity or up to 14 days. Uncoated and monolayer-coated papayas were used as controls. The pullulan/chitosan coatings decreased the papaya weight loss, softening, color change (b*, ΔE), and pH, retarded the fall of titratable acidity and vitamin C, and maintained respiratory rate and soluble solid contents. Sensory quality evaluation demonstrated that pullulan/chitosan coatings effectively preserved papaya flavor and overall acceptance. In general, the four-layer coatings provided the best fruit preservation. In conclusion, multilayer pullulan/chitosan coatings are efficient in maintaining the post-harvest quality and prolonging the shelf life of fresh papaya. View Full-Text
Keywords: papaya; preservation; pullulan; chitosan; multilayer coating papaya; preservation; pullulan; chitosan; multilayer coating
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Zhang, L.; Huang, C.; Zhao, H. Application of Pullulan and Chitosan Multilayer Coatings in Fresh Papayas. Coatings 2019, 9, 745.

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