Chitosan-Based Edible Coating Delays Fungal Decay and Maintains Quality of Strawberries during Storage
Chitosan-Based Edible Coating Delays Fungal Decay and Maintains Quality of Strawberries during Storage
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DOI：
10.17957/ijab/15.1463
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发表时间：
2020-01-01
影响因子：
--
通讯作者：
Inam-ur-Raheem, Muhammad
中科院分区：
文献类型：
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作者：
Hassan, Jawad;Anwar, Raheel;Inam-ur-Raheem, Muhammad
草莓是一种美味但极易腐烂的水果。快速软化和真菌腐烂是延长这种精致水果的储存质量和减少采后损失的主要挑战。壳聚糖是一种环保型水胶体多糖，具有良好的抗真菌性能。研究了壳聚糖可食性保护膜对草莓果实品质和贮藏性的影响。钱德勒)被评估。用0、0.5、1或1.5%的壳聚糖包衣健康、大小均匀的红熟草莓果实，并在5℃下贮存，每隔一天评估果实物理、生化和感官特性的变化。与对照水果相比，壳聚糖包覆草莓由于水果腐烂和保持结构完整性、鲜重、总可溶性固形物、总糖和感官属性显著降低，在8天内保持92%的适销率。0.5%壳聚糖包衣草莓的果实腐烂率相对较低，鲜重、总可溶性固形物和感官特征均优于高浓度壳聚糖包衣草莓。壳聚糖包衣果实中总可滴定酸和抗坏血酸含量的下降幅度大于对照果实，说明壳聚糖包衣加速了草莓有机酸的降解。综上所述，本研究结果表明，在草莓贮藏前涂覆0.5%壳聚糖有助于保持草莓的物理特性，而涂覆1.0%壳聚糖有助于保持草莓的生化特性，然后涂覆1.5%壳聚糖。(C) 2020朋友科学出版社
Strawberry is a scrumptious but highly perishable fruit. Rapid softening and fungal decay are major challenges in extending storage quality and reducing postharvest losses of this delicate fruit. Chitosan is an environment-friendly hydrocolloidal polysaccharide with well-known antifungal properties. In this study, efficacy of edible coatings of chitosan to maintain fruit quality and storability of strawberries (Fragaria x ananassa Duck, cv. Chandler) was assessed. Healthy, uniformly sized and red ripe strawberry fruits were coated with 0, 0.5, 1 or 1.5% chitosan and stored at 5 degrees C. Changes in physical, biochemical and organoleptic properties of the fruits were assessed every alternate day. Compared to control fruits, chitosan-coated strawberries remained 92% marketable for 8 more days due to significant decrease in fruit decay and sustained structural integrity, fresh weight, total soluble solids, total sugars and organoleptic attributes. Strawberries coated with 0.5% chitosan exhibited relatively less fruit decay and better fresh weight, total soluble solids and sensorial features compared to fruits coated with higher concentrations of chitosan. Interestingly, decline in total titratable acids and ascorbic acid contents in chitosancoated fruits was steeper than decline in control fruits which suggested that chitosan coating accelerated degradation of organic acids in strawberries. Overall, findings of this study suggest that pre-storage coating of strawberries with 0.5% chitosan may help maintain fruit physical attributes whereas 1.0% chitosan coating helps strawberries retain biochemical attributes followed by 1.5% chitosan coating. (C) 2020 Friends Science Publishers