Effects of chitosan treatment on the texture parameters of okra fruit (Abelmoschus esculentus L. Moench)

Abstract

In recent years, due to its medicinal properties and reputation as a healthy vegetable, consumption of okra (Abelmoschus esculentus L.) has considerably increased in China. In this study, texture parameters (hardness, springiness, cohesiveness, gumminess, chewiness, and resilience) of okra fruit subjected to chitosan (CTS) treatment and control were determined during storage. The changing pattern of texture properties and the differences between three different cultivars (Kariba, ACF, and Xianzhi) were observed at three testing stages (0, 15, and 30 days of storage), which indicated a significant cultivar-dependent pattern. The hardness, cohesiveness, gummi-ness, chewiness, and resilience of the fruit, both in the 1% CTS treatment group and the control group, declined along with storage time. The small fruits (length < 10 cm) scored relatively low in most of the texture parameters and rate of intact when compared with large (length ? 15 cm) and medium-sized fruits (10 ? length < 15 cm). There was a significant, positive correlation between firmness, cohesiveness, gumminess, chewiness, and resilience. Our results revealed that a 1% N, O-carboxymethyl CTS solution can effectively delay softening and maintain the texture profile of the okra fruit. In the case of Kariba (A) and Xianzhi (C), the medium-sized fruits showed better storage resistance, while the large fruit of ACF (B) showed the best storage resistance.

Chitosan-nanocrystal cellulose composite coating could inhibit fruit decay rate and maintain the texture parameters of fruit in okra (Abelmoschus esculentus [L.] Moench)

“…This demonstrates that NCC can be used to improve fruit preservation in place of using chemical preservatives. Our previous research (Wang et al, 2020) showed that okra fruit texture is significantly influenced by CS coating. In this study, we investigated the effect of CS-NCC coating on okra fruit during storage in order to improve the preservation effect of CS on the fruit.…”

“…The coating treatment was implemented according to a previously reported method (Wang et al, 2020). Samples were soaked for 2 min; air-dried; wrapped in a plastic bag; and stored at -10°C in a refrigerator.…”

“…The weight loss rate and decay rate of fruits were determined during storage according to the method described by Li et al (2021). Texture profile (e.g., hardness, springiness, cohesiveness, gumminess, chewiness, and resilience) analysis was performed based on past experience (Wang et al, 2020) using TA.XTPlus analyzer (Stable Micro Systems, Surrey, UK).…”

Incorporation of Low Molecular Weight Chitosan in a Low-Fat Beef Burger: Assessment of Technological Quality and Oxidative Stability

“…The application of chitosan in food and pharmaceutical products is mainly seen due to its unique bioactivities and functional properties [7]. Besides, its antimicrobial potential has other interesting characteristics, including antioxidant activity, lipid binding, water-holding capacities, and emulsifying properties [8,9]. Chitosan has illustrated considerable potential to enhance meat products' technological and nutritional quality [10,11].…”