The effects of chitosan/soy bean pectin complex edible coating and LDPE film on shelf-life qualities of western Liaoning jujube

This paper studied the effects of different treatments on the preservation qualities of Western Liaoning jujube. These treatments included water washing, coating with chitosan/soy bean pectic edible film and packaging with LDPE film. Soybean pectin was the structural matrix of the edible coating, which was added to chitosan, PVA and glycerin. The jujube, which is typical fruit in Western Liaoning, was used as raw material. The sensory evaluation, weight loss, ascorbic acid content, titratable acid, respiration intensity, and texture changes of the Jujube under different treatments were analyzed during storage. The results showed that when jujube was stored at room temperature and environmental humidity with edible coating, the indexes such as water content, stability of ascorbic acid content, respiration intensity, hardness and viciousness of jujube all could be kept better. But it showed little difference of the index of titratable acid among these four groups. The film of LDPE could help to stabilize the jujube's water content, hardness and viciousness but speeded up the corrupt of jujube in the later period of storage. Overall, coating edible film at temperature and environmental humidity showed a better effect on preservation of jujube.