Effect of alginate-based coating charged with hydroxyapatite and quercetin on colour, firmness, sugars and volatile compounds of fresh cut papaya during cold storage

Abstract Active alginate-based coatings with quercetin glycoside and complexes of hydroxyapatite/quercetin-glycoside were used to study the shelf life fresh cut papaya stored at 6 °C. Hydroxyapatite was as a carrier for release bioactive compound. The parameters considered affecting quality fruit during storage weight loss, color, texture, sugars volatile compounds. hydroxyapatite proved higher capacity slow down degradation phenomena studied, showing less lower reduction in glucose fructose, well better firmness, than other samples after 14 days cold storage. Benzyl isothiocyanate, characteristic odor compound fruit, ranged from approximately 10.0 μg/kg 7.50 coated by alginate hydroxyapatite/quercetin 3.6 without coating trials also indicated greater effectiveness alone quercetin-glucoside preserving color freshly papaya.