This study evaluated physicochemical and roughness surface characteristics of edible coatings formulated with chitosan (Chi, 5 g/L) and Mentha x villosa Huds (MVEO, 0.6 and 1.2 mL/L) or M. piperita L. essential oil (MPEO, 0.6 and 1.2 mL/L) and measured the effects of these coatings on quality parameters of papaya during cold storage. MVEO and MPEO affected positively coating thermal stability. Chi + MVEO or MPEO coatings had homogeneous surfaces. Papaya coated with Chi + MVEO or MPEO had decreased firmness, weight loss, total soluble solids and enzymatic activity, as well as delayed evolution of pulp and peel colour during storage when compared to uncoated papaya. Formulated coatings did not affect papaya sensory acceptability. These results indicate occurrence of interactions and molecular compatibility among Chi and MVEO or MPEO to form coatings. Application of Chi + MVEO or MPEO coatings caused delayed maturation without negative effects on papaya postharvest quality.

Industrial relevance

Papaya is a fruit with important market value and good acceptance by consumers, but with short shelf life due to a fast maturation process and susceptibility to phytopathogenic fungi, being necessary the use of effective strategies to preserve this fruit. Edible coatings formulated with antifungal additive or synergistic mixtures of Chi and MVEO or MPEO had satisfactory thermal stability, homogeneous surfaces and ability to form physical barriers on papaya, causing maintenance or improvements of physical, physicochemical and sensory characteristics of papaya during cold storage. Formulated edible coatings could be innovative strategies to preserve papaya with functionalities related to the control of fungal rot and parameters indicative of postharvest quality and more prolonged fruit storability.

中文翻译：

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用壳聚糖和薄荷醇精油配制的可食用涂料的表征及其在保存木瓜中的用途（Carica papaya L.）

本研究评估与脱乙酰壳多糖（中，将5g / L）和配制可食用涂层的物理化学和粗糙度的表面特性薄荷X麦的HUD（MVEO，0.6和1.2毫升/升）或M. piperitaL.精油（MPEO，0.6和1.2 mL / L），并测量了这些涂层对冷藏过程中木瓜质量参数的影响。MVEO和MPEO对涂料的热稳定性有积极影响。Chi + MVEO或MPEO涂层的表面均匀。与未涂覆的木瓜相比，涂有Chi + MVEO或MPEO的木瓜降低了硬度，重量减轻，总可溶性固形物和酶活性，并在存储期间延迟了果肉和果皮颜色的演变。配方涂料不会影响木瓜的感官接受性。这些结果表明在Chi与MVEO或MPEO之间形成涂层的相互作用和分子相容性。Chi + MVEO或MPEO涂层的应用导致成熟延迟，而对番木瓜采后质量没有负面影响。

行业相关性

木瓜是一种水果，具有重要的市场价值和良好的消费者接受度，但由于成熟过程快且对植物致病性真菌易感，因此货架期短，因此有必要使用有效的策略来保护这种水果。由抗真菌添加剂或Chi与MVEO或MPEO的增效混合物配制的可食用涂料具有令人满意的热稳定性，均匀的表面以及在木瓜上形成物理屏障的能力，从而可在冷藏期间维持或改善木瓜的物理，物理化学和感官特性。配制的食用涂料可能是保护木瓜的创新策略，木瓜具有与真菌腐烂的控制有关的功能以及指示收获后质量和更长的果实可贮藏性的参数。