Role of Chitosan in the Coloring of Berries and Phytochemical Changes in Physalis angulata L. During Harvest Maturity

Rasoul Heydarnajad Giglou (), Zahra Ghahremani (), Taher Barzegar, Vali Rabiei, Mousa Torabi Giglou, Ali Sobhanizadeh, Silvana Nicola, Maciej Adamski () and Katarzyna Wińska
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Rasoul Heydarnajad Giglou: Department of Horticultural Sciences, Faculty of Agriculture and Natural Resources, University of Mohaghegh Ardabili, Ardabil 56199-11367, Iran
Zahra Ghahremani: Department of Horticultural Sciences, Faculty of Agriculture, University of Zanjan, Zanjan 45371-38791, Iran
Taher Barzegar: Department of Horticultural Sciences, Faculty of Agriculture, University of Zanjan, Zanjan 45371-38791, Iran
Vali Rabiei: Department of Horticultural Sciences, Faculty of Agriculture, University of Zanjan, Zanjan 45371-38791, Iran
Mousa Torabi Giglou: Department of Horticultural Sciences, Faculty of Agriculture and Natural Resources, University of Mohaghegh Ardabili, Ardabil 56199-11367, Iran
Ali Sobhanizadeh: Department of Horticultural Sciences, Faculty of Agriculture and Natural Resources, University of Mohaghegh Ardabili, Ardabil 56199-11367, Iran
Silvana Nicola: Department of Agricultural, Forest, and Food Sciences, University of Torino, 10095 Grugliasco, Italy
Maciej Adamski: Institute of Animal Husbandry and Breeding, Wrocław University of Environmental and Life Sciences, 50-375 Wrocław, Poland
Katarzyna Wińska: Department of Food Chemistry and Biocatalysis, Faculty of Biotechnology and Food Science, Wrocław University of Environmental and Life Sciences, C.K. Norwida 25, 50-375 Wrocław, Poland

Agriculture, 2024, vol. 14, issue 11, 1-15

Abstract: Physalis angulata L. berries are green in the initial stage of maturity and turn yellow when fully mature due to an increase in carotenoids. However, the coloration of the epidermis of the berry should not be the reference for harvesting maturity, since the calyx is fully closed. The use of an edible chitosan coating delays the color changes in the berry by reducing the respiration rate. This work studies the effect of harvest maturity and chitosan on the shelf life and berry coloring in Physalis angulata L. Three factors were considered, being harvest maturity stage (green mature (GM), yellowish-green (YG) and yellow (Y)), chitosan coating (0, 0.5, and 1%), and storage time (10, 20, 30 days). The fruits were stored at 20 °C and 85% Rh. The results showed that on the harvesting stage, chitosan coating had a significant effect on the quality and shelf life of berries during storage time. The value of carotenoid and phenol contents, flavor index, chroma, and hue significantly increased with berry maturity. Chitosan delayed the decrease in chlorophyll, phenol contents, antioxidant capacity, berry maturity, and color change. The results show that in the berries coated with 1% chitosan during storage, changes in color were less in comparison with the control condition (no chitosan). The highest decrease of hue angle and color index (17.92°) was observed in the control. The highest total antioxidant (78.42%) was observed after 30 days of storage in MG berries treated with a 0.5% chitosan coating.

Keywords: Physalis angulata; color change index; edible coating; fruit maturity; shelf life (search for similar items in EconPapers)
JEL-codes: Q1 Q10 Q11 Q12 Q13 Q14 Q15 Q16 Q17 Q18 (search for similar items in EconPapers)
Date: 2024
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