Effect of Calcium Carbonate-Nanoparticles-Longkong Peel Extracts Coating on Quality Browning of Longkong Fruit

EasyChair Preprint 964

Abstract

The effect of calcium carbonate (CaCO₃)-nanoparticles-longkong peel extracts (LPE) coating on quality and browning of longkong after harvesting were evaluated. Edible coating (carrageenan) was used as a component of 2 mM CaCO₃ and 2.00 mg LPE. Longkongs were coated with 0 (control), 1 and 2% carrageenan and then stored at 13˚C and 90-95% relative humidity for 14 days. Longkong were analyzed for changes in browning pigment, L* value, pH, total phenolic content, activities of polyphenol oxidase (PPO) and total sugar. The results showed Longkong coating with 1 and 2 % carrageenan (CGN) lower browning pigment, which correlated with a decrease in PPO and total phenolic content than control. However, longkong coating with 1% CGN delayed browning more than longkong coating 2% CGN during 10 days of storage. While the sugar was significantly higher in control compared to 1 and 2% CGN. Longkong treated with 1 and 2% CGN showed no significantly a decrease in pH when compared to the control fruit.

Keyphrases: Browning, Longkong peel extract, calcium carbonate, coating, polyphenol oxidase

@booklet{EasyChair:964,
  author    = {Intira Lichanporn and Nanchanok Nantachai and Palida Tunganurat},
  title     = {Effect of Calcium Carbonate-Nanoparticles-Longkong Peel Extracts Coating on Quality Browning of Longkong Fruit},
  doi       = {10.29007/xrj9},
  howpublished = {EasyChair Preprint 964},
  year      = {EasyChair, 2019}}