Maintenance of defense enzymes activities in tomato fruit during storage by chitosan and vanillin coating

verfasst von

Zahir Shah Safari, Associate Professor Phebe Ding, Niaz Mohammad Zahidi, Ashuqullah Atif, Shamsuldin Wafa, Abdul Aziz Waziri, Siti Fairuz Yusoff

Abstract

Tomato is rich sources of minerals, vitamins, polyphenols, and carotenoids that are beneficial for human health. Chitosan and vanillin could be an elicitor to induced defense enzyme activities in host against pathogen causing disease. This study aimed to evaluate the effect of chitosan and vanillin coating on defense-related enzymes (PAL, PPO and POD) activites on tomato fruits during ambient storage Chitosan and vanillin in aqueous solutions i.e. 0.5% chitosan + 10 mM vanillin, 1% chitosan + 10 mM vanillin, 1.5% chitosan + 10 mM vanillin, 0.5% chitosan + 15 mM vanillin 1% chitosan + 15 mM vanillin and 1.5% chitosan + 15 mM vanillin, respectively, were used as edible coating on tomato fruits. The results revealed 1.5% chitosan + 15 mM vanillin have significantly lower the activities of defense enzyme i.e. peroxidase (POD) and polyphenoloxidase (PPO), and phenylalanine ammonia-lyase (PAL) while shelf life was prolonged to 25 days at 26 ± 2ºC and 60 ± 5% relative humidity without any negative effects on fruit postharvest quality

Externe Organisation(en)

Helmand University
Universiti Putra Malaysia
Zayed University
Universiti Pendidikan Sultan Idris

Typ

Artikel

Journal

International Journal of Applied Science and Research

Band

4

Seiten

177-188

Anzahl der Seiten

12

ISSN

2581-7876

Publikationsdatum

02.04.2021

Publikationsstatus

Veröffentlicht

Peer-reviewed

Ja

Ziele für nachhaltige Entwicklung

SDG 3 – Gute Gesundheit und Wohlergehen

Elektronische Version(en)

https://www.ijasr.org/paper/IJASR0042393.pdf (Zugang: Offen)