Effect of Lactobacillus plantarum and chitosan in the reduction of browning of pericarp Rambutan (Nephelium lappaceum).
The effects of Lactobacillus plantarum alone or in combination with chitosan were evaluated on quality and color retention in rambutan fruits (Nephelium lappaceum) stored at 25 degrees C and 10 degrees C with 75+/-2.5% of relative humidity for 10 and 15 days, respectively. The development of the microorganisms was evidenced by viability analyses and lactic acid production. The application of L. plantarum significantly improved color retention (a* and L*), and reduced weight losses. The lactobacilli, alone or in combination with chitosan, preserved fruit quality characteristics such as firmness, total soluble solids and titratable acidity. The lactobacilli application on rambutan pericarp produced acidification of pericarp and avoided the browning; thereby desiccation was prevented due to biofilm formation.
Departamento de Biotecnología, Laboratorio de Biopolímeros, Universidad Autónoma Metropolitana, Av. San Rafael Atlixco No. 186, Col. Vicentina, C.P. 09340, Mexico.
Gustavo
G
Martínez-Castellanos
Keiko
K
Shirai
Clara
C
Pelayo-Zaldívar
Laura J
LJ
Pérez-Flores
José D
JD
Sepúlveda-Sánchez
D018441:Biofilms / Q000187:drug effects / Q000254:growth & development; D048271:Chitosan / Q000494:pharmacology; D015169:Colony Count, Microbial; D003890:Desiccation; D005519:Food Preservation / Q000379:methods*; D005520:Food Preservatives / Q000494:pharmacology*; D005638:Fruit / Q000592:standards; D006813:Humidity; D019344:Lactic Acid / Q000096:biosynthesis* / Q000494:pharmacology; D048191:Lactiplantibacillus plantarum / Q000254:growth & development / Q000378:metabolism*; D015416:Maillard Reaction / Q000187:drug effects*; D029631:Sapindaceae / Q000382:microbiology*; D013696:Temperature
D005520:Food Preservatives; D019344:Lactic Acid; D048271:Chitosan