Extending shelf-life of Fresh-cut ‘Fuji’ apples with chitosan-coatings

Qi, Haiping; Hu, Wenzhong; Jiang, Aili; Tian, Mi; Li, Yingqiu

doi:10.1016/j.ifset.2010.11.001

Cited by 135 publications

(118 citation statements)

References 16 publications

(13 reference statements)

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“…The results were in agreement with those previous studies which showed that chitosan has positive effects on fruit quality during storage (Qi et al, 2011;Velickova et al, 2013;Xiao et al, 2011) and previous studies also confirmed that some EOs can prevent fruit softening and decreasing weight losses (Xiao et al, 2011;Shirzadeh and Kazemi 2012). In our experiment, some data (such as the data of weight loss and firmness on the 21 th and 31 th day) also showed that when thymol was added into chitosan coating, the complex coating had better ability than only chitosan coating on maintaining pear quality.…”

Section: Weight Loss Firmness and Tss Of Coated Pearssupporting

confidence: 93%

Effect of thymol on antifungal ability of chitosan coating against Penicillium expansum in Yali pear

Wang¹,

Yang²,

Cao³

et al. 2016

Emir. J. Food Agric

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Section: Weight Loss Firmness and Tss Of Coated Pearssupporting

confidence: 93%

Effect of thymol on antifungal ability of chitosan coating against Penicillium expansum in Yali pear

Wang¹,

Yang²,

Cao³

et al. 2016

Emir. J. Food Agric

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“…It has been reported that the L* value of mushroom may not be considered as commercially acceptable if a L* value of 80 for wholesalers was take into account (Lopez Briones et al 1992). It was reported that calcium chloride and chitosan coating could significantly maintain L* value and free from browning of fruits and vegetables during storage (Qi et al 2011;Oms-Oliu et al 2008).…”

Section: Change In Colormentioning

confidence: 99%

Modified atmosphere packaging (MAP) and coating for improving preservation of whole and sliced Agaricus bisporus

Ban

Guan

et al. 2013

J Food Sci Technol

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Freshness of mushrooms (Agaricus bisporus) was related to the internal atmosphere composition during modified atmosphere packaging (MAP) experiments using polyvinyl chloride (PVC) wrap, polyethylene-1 (PE-1) and PE-2 films. The packaged mushrooms were stored at 12°C for 7 days and lightness value, browning index, weight loss and maturity index were also measured. The results obtained showed that the whiteness of whole mushrooms varied significantly with the type of coating (chitosan and CaCl 2 ), but not with the type of packaging films. It was evident that the extent of darkening in whole mushroom was greater than in sliced ones after coated. In addition, mushroom in PE-2 package exhibited the lowest weight loss due to the lower permeability of film. And the type of packaging films significantly affected the maturity index of mushroom, where PE-2 packaging most effectively lowered maturity index for both whole and sliced mushrooms. By considering the overall quality, it was obvious that PE-2 packaging combined with coating treatment was the most effective to improve the preservation of mushrooms stored at 12°C up to 7 days and satisfy consumer acceptance.

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“…Qi et al (2011) [23] reported that chitosan-coating treatment Extended the shelf-life of Fresh-cut 'Fuji' apples by controlling its cut-surface browning. Zhang et al （2013） [14] found that CO retarded the browning of fresh-cut lotus by inhibited PPO and POD activities, at the same time CO also promoted PAL activity and all of these were conducive to maintaining the quality and shelf life.…”

Section: Fig 4 Effects Of Different Treatments On Pe (A) and Pg (B)mentioning

confidence: 99%

Combined Treatment of Carbon Monoxide and Chitosan Reduced Peach Fruit Browning and Softening During Cold Storage

Zhang¹,

Lishun²,

Dong³

2015

IJNFS

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Abstract:The effects of postharvest application of chitosan and carbon monoxide (CO) on fruit browning and softening during cold storage (8 ℃) were evaluated. CO (10 µmol/L) significantly delayed the internal browning of peach fruit, and the effect was enhanced in combination with chitosan (1%, w/w). Further studies showed that treatment with CO and chitosan reduced the increase of PPO and POD activities, maintained PAL activity and total phenoilics content at a higher level. Moreover, it also reduced fruit tissue softening by retarded the increase of PE, PG activities and water soluble pectin content, inhibited the decline of flesh firmness as well as sustained the balance of PG and PE activities, improved the ability of chilling injury tolerance. Therefore, peaches treated with chitosan and CO obviously delayed the fruit browning and softening during cold storage, and it indicates that combined treatment with chitosan and CO can be effective in reducing browning and softening of peach fruit and inhibited chilling injury during cold storage.

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Extending shelf-life of Fresh-cut ‘Fuji’ apples with chitosan-coatings

Cited by 135 publications

References 16 publications

Effect of thymol on antifungal ability of chitosan coating against Penicillium expansum in Yali pear

Effect of thymol on antifungal ability of chitosan coating against Penicillium expansum in Yali pear

Modified atmosphere packaging (MAP) and coating for improving preservation of whole and sliced Agaricus bisporus

Combined Treatment of Carbon Monoxide and Chitosan Reduced Peach Fruit Browning and Softening During Cold Storage

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