Effect of chitosan with different molecular weights on the antifungal activity against Colletotrichum gloeosporioides and activation of the non-enzymatic antioxidant system on infected papaya.

Chitosan (Ch) is a biopolymer with excellent antimicrobial and antioxidant properties, capable of maintaining the organoleptic quality of fruits. These properties have been related to its molecular weight. However, the effect of different molecular weights on the non-enzymatic antioxidant system and postharvest quality of anthracnose-infected papaya is still unknown.

Impact of hot water-calcium on the activity of cell wall degrading and antioxidant system enzymes in mango stored at chilling temperature.

Mango can develop symptoms of chilling injury (CI) during storage at low temperatures. The application of a hot water treatment (HWT) prior to cold storage can prevent this disorder; however, prolonged exposure to heat may cause accelerated softening of the fruit. Calcium salts allow the formation of pectates delaying softening and in combination with HWT can reduce the susceptibility to CI.

Effect of the Combination Hot Water - Calcium Chloride on the Growth of and the Postharvest Quality of Infected Papaya.

Anthracnose of papaya fruit caused by the fungus is one of the most economically important postharvest diseases. Hot water immersion (HW) and calcium chloride (Ca) treatments have been used to control papaya postharvest diseases; however, the effect of the combination HW-Ca on the pathogen growth and the development of the disease in infected papaya fruit has been scarcely studied. The aim of this study was to evaluate the effect of the HW-Ca treatment on the growth of conidia and the quality of infected papaya.