Some postharvest characteristics of chitosan-treated pummelo [Citrus maxima (Burm. Ex Rumph) Merr ‘Magallanes’] fruit

Magallanes pummelo fruit were treated with various chitosan concentrations (0, 0.5, 1.0, 1.5, 2.0%) along with a commercial wax and stored at ambient conditions (26.6-29.0°C and 73.5-88.3% RH). At 9 and 12 weeks after treatment (WAT), waxed fruit showed the least weight loss while this did not vary between the control and the chitosan-treated fruit.
Control fruit had higher L* and hue values relative to the chitosan-coated lots.
Waxing or coating with chitosan did not affect the L* value, chroma, degree of granulation, juice content up to 9 WAT, and decay of pummelo fruit.
Hue increased with time.
Lower percentage of granulation was observed in control, 1.5 and 2.0% chitosan-coated fruit.
Fruit wax seemed to promote granulation relative to untreated fruit.
Treated fruit showed higher pH and TSS:TA while control fruit had higher TA and TSS. Fruit treated with chitosan and wax showed better appearance due to its reduced color changes (delay in the change of color from green to yellow), lesser shriveling and better visual quality at the later part of storage.

III Asia Pacific Symposium on Postharvest Research, Education and Extension: APS2014

E.V. Bayogan, L.B. Secretaria

fruit wax, low molecular weight chitosan, granulation, pH, TSS

https://doi.org/10.17660/ActaHortic.2018.1213.19