Effect of edible lipid-chitosan film forming dispersion on postharvest life of guava stored at chilled temperature; [Kesan serakan filem lipid-kitosan ke atas jangka hayat jambu yang disimpan pada suhu sejuk]

An edible lipid-chitosan film forming dispersion (FFD) was developed to delay ripening of guava. Four percent (v/v) of palm stearin (PS) and palm kernel olein (PKOo) in ratios of 0:100, 25:75, 50:50, 75:25 and 100:0 were added to a chitosan solution base and applied on guava by dipping technique. Su...

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Published in:	Malaysian Journal of Analytical Sciences
Main Author:	Loai N.A.M.; Mohamed Som H.Z.; Haiyee Z.A.
Format:	Article
Language:	English
Published:	Malaysian Society of Analytical Sciences 2016
Online Access:	https://www.scopus.com/inward/record.uri?eid=2-s2.0-84977074002&doi=10.17576%2fmjas-2016-2003-22&partnerID=40&md5=6b2de58a27a88dd63f16a38ab29a9c9f

id	2-s2.0-84977074002
spelling	2-s2.0-84977074002 Loai N.A.M.; Mohamed Som H.Z.; Haiyee Z.A. Effect of edible lipid-chitosan film forming dispersion on postharvest life of guava stored at chilled temperature; [Kesan serakan filem lipid-kitosan ke atas jangka hayat jambu yang disimpan pada suhu sejuk] 2016 Malaysian Journal of Analytical Sciences 20 3 10.17576/mjas-2016-2003-22 https://www.scopus.com/inward/record.uri?eid=2-s2.0-84977074002&doi=10.17576%2fmjas-2016-2003-22&partnerID=40&md5=6b2de58a27a88dd63f16a38ab29a9c9f An edible lipid-chitosan film forming dispersion (FFD) was developed to delay ripening of guava. Four percent (v/v) of palm stearin (PS) and palm kernel olein (PKOo) in ratios of 0:100, 25:75, 50:50, 75:25 and 100:0 were added to a chitosan solution base and applied on guava by dipping technique. Surface appearance, weight loss, firmness, carbon dioxide, oxygen and ethylene concentrations were evaluated every 3 days during 31 days of storage at chilled temperature (5±2°C). An application of FFD on guava significantly (p<0.05) delayed chilling injury, reduced weight loss, maintained firmness, slowed down respiration and ethylene production as compared to uncoated guavas. PS:PKOo (75:25) coating was able to form compatible blends and showed good moisture and gas barrier properties when applied on guava surface, resulting in increased postharvest life of guava. © 2016, Malaysian Society of Analytical Sciences. All rights reserved. Malaysian Society of Analytical Sciences 13942506 English Article All Open Access; Gold Open Access
author	Loai N.A.M.; Mohamed Som H.Z.; Haiyee Z.A.
spellingShingle	Loai N.A.M.; Mohamed Som H.Z.; Haiyee Z.A. Effect of edible lipid-chitosan film forming dispersion on postharvest life of guava stored at chilled temperature; [Kesan serakan filem lipid-kitosan ke atas jangka hayat jambu yang disimpan pada suhu sejuk]
author_facet	Loai N.A.M.; Mohamed Som H.Z.; Haiyee Z.A.
author_sort	Loai N.A.M.; Mohamed Som H.Z.; Haiyee Z.A.
title	Effect of edible lipid-chitosan film forming dispersion on postharvest life of guava stored at chilled temperature; [Kesan serakan filem lipid-kitosan ke atas jangka hayat jambu yang disimpan pada suhu sejuk]
title_short	Effect of edible lipid-chitosan film forming dispersion on postharvest life of guava stored at chilled temperature; [Kesan serakan filem lipid-kitosan ke atas jangka hayat jambu yang disimpan pada suhu sejuk]
title_full	Effect of edible lipid-chitosan film forming dispersion on postharvest life of guava stored at chilled temperature; [Kesan serakan filem lipid-kitosan ke atas jangka hayat jambu yang disimpan pada suhu sejuk]
title_fullStr	Effect of edible lipid-chitosan film forming dispersion on postharvest life of guava stored at chilled temperature; [Kesan serakan filem lipid-kitosan ke atas jangka hayat jambu yang disimpan pada suhu sejuk]
title_full_unstemmed	Effect of edible lipid-chitosan film forming dispersion on postharvest life of guava stored at chilled temperature; [Kesan serakan filem lipid-kitosan ke atas jangka hayat jambu yang disimpan pada suhu sejuk]
title_sort	Effect of edible lipid-chitosan film forming dispersion on postharvest life of guava stored at chilled temperature; [Kesan serakan filem lipid-kitosan ke atas jangka hayat jambu yang disimpan pada suhu sejuk]
publishDate	2016
container_title	Malaysian Journal of Analytical Sciences
container_volume	20
container_issue	3
doi_str_mv	10.17576/mjas-2016-2003-22
url	https://www.scopus.com/inward/record.uri?eid=2-s2.0-84977074002&doi=10.17576%2fmjas-2016-2003-22&partnerID=40&md5=6b2de58a27a88dd63f16a38ab29a9c9f
description	An edible lipid-chitosan film forming dispersion (FFD) was developed to delay ripening of guava. Four percent (v/v) of palm stearin (PS) and palm kernel olein (PKOo) in ratios of 0:100, 25:75, 50:50, 75:25 and 100:0 were added to a chitosan solution base and applied on guava by dipping technique. Surface appearance, weight loss, firmness, carbon dioxide, oxygen and ethylene concentrations were evaluated every 3 days during 31 days of storage at chilled temperature (5±2°C). An application of FFD on guava significantly (p<0.05) delayed chilling injury, reduced weight loss, maintained firmness, slowed down respiration and ethylene production as compared to uncoated guavas. PS:PKOo (75:25) coating was able to form compatible blends and showed good moisture and gas barrier properties when applied on guava surface, resulting in increased postharvest life of guava. © 2016, Malaysian Society of Analytical Sciences. All rights reserved.
publisher	Malaysian Society of Analytical Sciences
issn	13942506
language	English
format	Article
accesstype	All Open Access; Gold Open Access
record_format	scopus
collection	Scopus
_version_	1809677910718545920

Effect of edible lipid-chitosan film forming dispersion on postharvest life of guava stored at chilled temperature; [Kesan serakan filem lipid-kitosan ke atas jangka hayat jambu yang disimpan pada suhu sejuk]

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