Efeitos do revestimento a base de quitosana com adição de trans-cinamaldeído sobre o metabolismo do melão minimamente processado

Abstract

The application of edible coatings on minimally processed products aims to maintain the quality and freshness of the fruit. This study aimed to clarify the influence of a coating based on chitosan incorporated with trans-cinnamaldehyde on the antioxidant metabolism and the structural integrity of melons minimally. Cantaloupensis ripe melons were processed into cubes and immersed in the coating solution and then stored at 4 °C, and were evaluated every five days for a total of 20 days. The evaluations were related to: activity of antioxidant enzymes, cell wall hydrolytic enzymes and browning, composition of the cell wall material, electrolyte leakage and hydrogen peroxide content, degree of peroxidation of membrane lipids and histology of pulp the fruit. The firmness of fresh-cut melons was statistically higher in fruits coated with chitosan, decreasing from 16.0 to 14.8 N. The degree of lipid peroxidation, electrolyte leakage and H2O2 levels were significantly reduced by coating with chitosan added transcinamaldeído. The activity of pectin methylesterase enzyme and poligalacturoanse were significantly inhibited by treatment with chitosan, therefore, the coating was efficient in maintaining the firmness of the processed 20 days storage melons probably due to its action as a physical barrier to gas exchange and decreasing breathing subsequent events dependent on O2. The action of the coating as a barrier to the breathing gases can be evidenced in the results of oxidative metabolsimo when a lower content of hydrogen peroxide resulted in lower activity of enzymes that use it as a substrate, catalase and peroxidase.