Prolonging the shelf life of 'Agege Sweet' orange with chitosan–rhamnolipid coating
Prolonging the shelf life of 'Agege Sweet' orange with chitosan–rhamnolipid coating / Charles Oluwaseun Adetunji, Isaac Oluseun Adejumo, Israel Sunmola Afolabi, Juliana Bunmi Adetunji, Emmanuel Sunday Ajisejiri
p. 687-697 ; 28 cm
수록자료: Horticulture, environment, and biotechnology. Korean Society for Horticultural Science. Vol.59 No.5(2018 October), p. 687-697 59:5<687 ISSN 2211-3452↔ 저자: Charles Oluwaseun Adetunji, Microbiology, Biotechnology and Nanotechnology Laboratory, Department of Biological Sciences, Landmark University 저자: Isaac Oluseun Adejumo, Animal Nutrition, Biotechnology and Food Safety Laboratory, Department of Animal Science, Federal University 저자: Israel Sunmola Afolabi, Covenant University, College of Science and Technology, Department of Biological Sciences, Biochemistry Unit 저자: Juliana Bunmi Adetunji, Nutritional and Toxicological Research Laboratory, Department of Biochemistry, Osun State University 저자: Emmanuel Sunday Ajisejiri, Department of Agricultural Engineering, Federal University of Agriculture
This study evaluates the single and combined usage of chitosan (2% w/v) and rhamnolipid (2% w/v) as edible coatings to extend the shelf life of sweet oranges stored at 25 °C for 8 weeks. Physiochemical, microbial and sensory analysis of the oranges was conducted during ambient storage. The combined treatment of chitosan and rhamnolipid coating on oranges significantly delayed a loss in chlorophyll quality, malondialdehyde, weight loss, soluble solids content, titratable acidity, vitamin C content and delayed the loss of firmness during the 8 weeks of storage. The combined chitosan–rhamnolipid coating significantly increased the activities of superoxide dismutase, catalase, and peroxidase, as well as inhibited the generation of superoxide free radicals and the growth of mesophilic bacteria, yeast and mould.