Orientador(es)
Resumo(s)
Chestnuts (Castanea sativa Mill.) were subjected to three different coatings - chitosan, alginate and whey protein -
and stored under refrigeration (0 °C, 90% HR) during 6 months. The shell color parameters a*, b* and C showed
a tendency to decrease in all samples, while L* increased in alginate coated chestnuts. Application of coatings
had no effect on moisture, water activity (aw), as well as in the color inside the fruit and texture parameters
(maximum penetration force and hardness). On the contrary, acidity and total soluble solids increased during
storage in coated samples. The chitosan coating reduced chestnuts microorganisms’ counts after 6 months of
storage, compared to the control. In conclusion, chitosan coating improved the microbial quality of chestnuts, so
it is a possible preservation alternative and an effective method to solve the problem of microbial growth in
chestnuts throughout storage.
Descrição
Palavras-chave
Chestnut Edible coatings Microbial counts Postharvest quality Storage life
Contexto Educativo
Citação
Fernandes, Luana; Pereira, Ermelinda; Fidalgo, Maria do Céu; Gomes, Auryo; Ramalhosa, Elsa (2020). Physicochemical properties and microbial control of chestnuts (Castanea sativa) coated with whey protein isolate, chitosan and alginate during storage. Scientia Horticulturae. ISSN 0304-4238. 263, p. 1-8