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Sains Malaysiana 47(2)(2018): 287-294
http://dx.doi.org/10.17576/jsm-2018-4702-10
Effect of Chitosan Coating
on Chilling Injury, Antioxidant Status and Postharvest Quality of Japanese Cucumber
during Cold Storage
(Kesan Perlakuan Bahan
Salut Kitosan ke atas Kecederaan Sejuk, Status Antioksidan dan Kualiti Lepas Tuai
Timun Jepun semasa Penyimpanan Suhu Rendah)
Nur
Fatin Afifah Hashim1, Azhane Ahmad1,2* & Paa Kwesi
Bordoh1
1School of Biosciences,
Faculty of Science, University of Nottingham Malaysia Campus,
43500 Semenyih, Selangor Darul
Ehsan, Malaysia
2School of Food Science
and Technology, Universiti Malaysia Terengganu, 21030 Kuala Nerus,
Terengganu Darul Iman, Malaysia
Diserahkan: 3 Januari 2017/Diterima:
17 Julai 2017
ABSTRACT
Japanese cucumber (Cucumis
sativus L.) could easily develop
chilling injury when held at 7oC or below, thus limiting its
storability and reduces consumer preference. Chitosan coating is known to be
one of the methods used for preserving perishable fresh produce. This work was
extended out to look into the efficacy of low molecular weight (LMW) chitosan
coatings on chilling injury (CI), antioxidant levels and shelf life quality of
Japanese cucumber. Fruit were coated with 0.5, 1.0 and 1.5% chitosan prior to cold
storage at 7oC and 90-95% relative humidity (RH) for 12 days. The result
showed that fruit coated with lowest concentration of chitosan (0.5%) was the most
effective in alleviating chilling injury symptoms and reduced the increase of
lipid peroxidation (MDA content) compared to higher concentrations (1.0 and
1.5%). Furthermore, when Japanese cucumbers were coated with 0.5% chitosan, it
was able to maintain the postharvest quality and storability with higher
firmness and delayed increase of weight loss. On the other hand, cucumber
coated with 1.5% chitosan demonstrated high level of ascorbate peroxidase (APX)
and catalase (CAT) activities than in 0.5 and 1.0% chitosan. This finding suggests
a role for chitosan coating in alleviating oxidative stress that would lead to
CI problems during cold storage.
Keywords: Antioxidant enzyme activity; chilling tolerance; chitosan;
postharvest quality
ABSTRAK
Fenomena kecederaan sejuk (KS) seringkali berlaku ke
atas timun Jepun (Cucumis sativus L.) yang disimpan pada suhu 7oC atau lebih
rendah, sekaligus mengehadkan hayat simpanan di samping mempengaruhi kualiti buah
untuk diterima oleh pengguna. Bahan salut kitosan dikenali sebagai salah satu
kaedah lepas tuai yang digunakan untuk mengekalkan kualiti buah daripada mudah
rosak. Kajian ini dijalankan untuk mengkaji keberkesanan bahan salut kitosan
yang berberat molekul rendah ke atas kecederaan sejuk (KS), aktiviti antioksidan
dan kualiti hayat simpanan timun Jepun. Buah diberikan perlakuan bahan salut kitosan
dengan kepekatan 0.5, 1.0 dan 1.5% dan disimpan pada suhu rendah 7oC
dengan kelembapan relatif 90-95% selama 12 hari. Keputusan kajian menunjukkan buah
yang disalut dengan kepekatan kitosan paling rendah (0.5%) berupaya
mengaleviasi simptom KS dan menindas aras peningkatan peroksidaan lipid
(kandungan MDA) secara signifikan berbanding kitosan pada kepekatan lebih
tinggi (1.0 dan 1.5%). Perlakuan 0.5% kitosan juga berupaya memelihara kualiti
timun Jepun, memanjangkan hayat simpanan dengan memperlahankan kemerosotan
ketegaran dan kehilangan berat. Sebaliknya, buah yang disalut kitosan pada
kepekatan 1.5% menunjukkan aktiviti enzim katalase (CAT) dan askorbat
peroksidase (APX) yang lebih tinggi berbanding buah yang disalut dengan 0.5 dan
1.0% kitosan. Keputusan kajian ini mencadangkan perlakuan bahan salut kitosan
berupaya mengurangkan kepayahan oksidatif yang dipercayai menyebabkan masalah
KS semasa penyimpanan suhu rendah.
Kata kunci: Aktiviti antioksidan enzimatik; kitosan; kualiti lepas
tuai; toleransi kecederaan sejuk
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*Pengarang untuk surat-menyurat: azhane_ahmad@yahoo.com.my
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