Chitosan coating with trans-cinnamaldehyde improves structural integrity and antioxidant metabolism of fresh-cut melon
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- 作者：Roberta Lopes Carvalhoa ; Marilia Freitas Cabralb ; Thais Andrade Germanoa ; Winne Moita de Carvalhob ; Isabella Montenegro Brasilb ; isabella@ufc.br" class="auth_mail" title="E-mail the corresponding author ; Maria Izabel Gallã ; oc ; izagalao@gmail.com" class="auth_mail" title="E-mail the corresponding author ; Carlos Farley Herbster Mourad ; farley.moura@embrapa.br" class="auth_mail" title="E-mail the corresponding author ; Monica Maria Almeida Lopesa ; Maria Raquel Alcâ ; ntara de Mirandaa ; raquelamiranda@gmail.com" class="auth_mail" title="E-mail the corresponding author ; rmiranda@pq.cnpq.br" class="auth_mail" title="E-mail the corresponding author
- 关键词：Physiology ; Antioxidants ; Fresh-cut ; Chitosan ; trans-Cinnamaldehyde ; Histology
- 刊名：Postharvest Biology and Technology
- 出版年：2016
- 出版时间：March 2016
- 年：2016
- 卷：113
- 期：Complete
- 页码：29-39
- 全文大小：2050 K
文摘
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Chitosan–cinnamaldehyde coating improved quality by inhibiting oxidative stress.
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Cell wall hydrolases were inhibited by the coating resulting in firmer fruit.
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The coating reduced free radical production and biological membrane disintegration.
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Trans-cinnamaldehyde acted as a free radical scavenger and enzyme inhibitor.