IngentaConnect Effect of chitosan on incidence of brown rot, quality and physiol...

Authors: Li H.^{1, *}; Yu T.²

Source: Journal of the Science of Food and Agriculture, Volume 81, Number 2, 15 January 2001 , pp. 269-274(6)

Abstract:

The effect of chitosan (5.0 and 10.0 mg ml ^-1) on the incidence of brown rot (caused by Monilinia fructicola), quality attributes and senescence physiology of peaches was investigated. It was found that both concentrations of chitosan reduced the incidence of brown rot significantly and delayed the development of disease compared with the control, but were less effective than the fungicide prochloraz. Chitosan-treated peaches were firmer and had higher titratable acidity and vitamin C content than prochloraz-treated or control peaches. Compared to control (water-treated) peaches, chitosan-treated peaches showed lower respiration rate, less ethylene and malondialdehyde (MDA) production, higher superoxide dismutase (SOD) activity and better membrane integrity. Hence it can be concluded that chitosan has the potential to control brown rot, preserve valuable attributes and prolong the shelf life of postharvest peaches, presumably because of its antifungal property and inhibition of the ripening and senescence process of postharvest peaches.

Keywords: peach (Prunus perica (L) Batsch); Monilinia fructicola; chitosan; quality attributes; physiological effect

Language: English

Document Type: Research article

DOI: 10.1002/1097-0010(20010115)81:2<269::AID-JSFA806>3.0.CO;2-F

Affiliations: 1: * 2: Food Science Institute, Zhejiang Academy of Agricultural Sciences, Hangzhou, 310021 Zhejiang, China

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Effect of chitosan on incidence of brown rot, quality and physiological attributes of postharvest peach fruit