ArticleJournal of food science and technology2024
Postharvest melatonin and chitosan treatments retain quality of 'Williams' bananas during ripening.
Article in Journal of food science and technology, 2024. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 4 papers.
What it found
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
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Who cites it
4 citing papers in PubMed, 7 citations in OpenAlex.
- Plant-Derived Tragacanth Gum Coating Ameliorates Chilling Injury and Maintains Eating Quality by Downregulating Oxidative Stress in Loquat Cultivars.Foods (Basel, Switzerland) · 2026Article
- Identification and Regulation of Melatonin Biosynthetic Genes in Sweet Pepper During Ripening and Melatonin Treatment.Antioxidants (Basel, Switzerland) · 2026Article
- Heat shock and glycine betaine treatments partially alleviate chilling injury in banana by enhancing phenolic and sugar metabolism.Food chemistry: X · 2026Article
- Melatonin/Chitosan Biomaterials for Wound Healing and Beyond: A Multifunctional Therapeutic Approach.International journal of molecular sciences · 2025Review
Corrections and comments
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Authors and funding
4 authors at 1 institution in 2 countries.
Funding
No grant is acknowledged in the PubMed record.
Abstract
The effect of postharvest dipping treatments with 0.5 mM melatonin (MT) and 1% chitosan (CT) either alone or in combination on quality of pre-climacteric 'Williams' bananas during ripening at ambient conditions were investigated. MT or CT treatments delayed ripening by retaining greener peel, higher firmness, titratable acidity (TA), but lower total soluble solids (TSS) and TSS/TA, weight loss, browning and electrolyte leakage than the control. Total phenol (TPC) and flavonoid contents (TFC) in both peel and pulp increased up to 6 days and then decreased and was higher in treated fruit than the control. Vitamin C content decreased up to 3 days, then increased and was higher in treated fruit than control. MT and CT combination exhibited the highest TPC, TFC and vitamin C contents compared to other treatments. Radical scavenging capacity (RSC) of peel and pulp increased up to 6 days, then decreased and was higher in treated fruit than the control. The treated fruit exhibited lower polyphenoloxidase (PPO) and hydrolytic enzymes but higher peroxidase (POD) activities in both peel and pulp than the control. Postharvest treatments with 0.5 mM MT and 1% CT alone or in combination could be used to retain quality of 'Williams' bananas during ripening.
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Registered trials
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