Synergistic Effect of Composite Chitosan/Phenylalanine Edible Coating on the Postharvest Bioactive Composition of Mandarin Fruit
Journal: Food Science & Nutrition
Year: 2025

This study investigates the effects of Chitosan and Chitosan/Phenylalanine (Phe) edible coatings on the postharvest quality of mandarins during shelf life at room temperature (21°C) and during cold storage (5°C). Mandarins were treated with Chitosan, Phe, and a combination of Chitosan/Phe, with untreated mandarins serving as a control. Several key quality parameters, including total polyphenolic content (TPC), total flavonoid content (TFC), antioxidant activity (DPPH and ABTS assays), organic ac