| Abstrakt: |
This research aimed to maintain the quality and shelf life of Capsicum chinense Jacq. var habanero by developing and applying an innocuous, environmentally friendly, and economical edible coating based on agar and mango peel extract as a potential postharvest treatment alternative for habanero chili as it is a perishable fruit susceptible to physiological deterioration. The study was carried out during 2021, in the city of Mérida, Yucatan. The coating was tested for solubility, moisture, opacity, antioxidant capacity, and biodegradability, while the habanero chilies with coating were evaluated for texture, acidity, moisture, total polyphenol content, vitamin C, capsaicin, and antioxidant capacity. The results showed that coated chilies stored at 4 °C had a longer shelf life and a significant effect of coating was observed on the parameters of texture, capsaicin content and the percentage of free radical inhibition, which makes it an appropriate technology for the preservation of habanero chilies. [ABSTRACT FROM AUTHOR] |
