Characterization of edible coatings formulated with chitosan and Mentha essential oils and their use to preserve papaya (Carica papaya L.)

摘要

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.