Effect of Chitosan and Fish Gelatin Coatings on Preventing the Deterioration and Preserving the Quality of Fresh-Cut Apples

被引：15
|
作者：
Shyu, Yung-Shin [1 ]
Chen, Guan-Wen [2 ]
Chiang, Shao-Ching [2 ]
Sung, Wen-Chieh [2 ,3 ]
机构：
[1] Natl Kaohsiung Univ Hospitality & Tourism, Dept Baking Technol & Management, 1 Songhe Rd, Kaohsiung 81271, Taiwan
[2] Natl Taiwan Ocean Univ, Dept Food Sci, 2 Pei Ning Rd, Keelung 20224, Taiwan
[3] Natl Taiwan Ocean Univ, Ctr Excellence Oceans, Keelung 20224, Taiwan
来源：
MOLECULES | 2019年 / 24卷 / 10期
关键词：
fresh-cut apple; chitosan; fish gelatin; quality; EDIBLE COATINGS; SHELF-LIFE; ALOE-VERA; FILMS; STORAGE; FRUIT; PRESERVATION; GROWTH; WHOLE;
D O I：
10.3390/molecules24102008
中图分类号：
Q5 [生物化学]; Q7 [分子生物学];
学科分类号：
071010 ; 081704 ;
摘要：
The effect of fish gelatin and chitosan coatings on the physicochemical characteristics of fresh-cut apples (Malus pumila Mill.), stored at 5 degrees C and 22 degrees C, was investigated. Chitosan provided an effective control for microbial growth, maintained firmness during 4 days of storage at room temperature (22 degrees C), and 12 days at refrigerator (5 degrees C). The results indicated that chitosan coating caused a significant decrease (p < 0.05) in the L* value of cube color of cut apples. Fish gelatin-chitosan coatings mitigated the L* value and decrease in hue angle of the cut apple samples, at cold storage. Experimental results showed that fish gelatin-chitosan and chitosan coatings, can be used to mitigate the formation of vitamin C, due to respiration, microbial growth, and weight loss at cold storage. Fish gelatin-chitosan coating might be a better combination for maintaining appearance and extending shelf-life of cut apples, compared to only chitosan coatings.
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页数：14
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