IMPROVEMENT OF QUALITY AND SHELF LIFE OF STRAWBERRY WITH NANOCELLULOSE/CHITOSAN COMPOSITE COATINGS

被引：0
|
作者：
Dong, Feng [1 ]
Li, Shujun [1 ]
Liu, Zhongming [1 ]
Zhu, Kexin [1 ]
Wang, Xiaolin [1 ]
Jin, Chunde [1 ]
机构：
[1] Northeast Forestry Univ, Key Lab Biobased Mat Sci & Technol, Minist Educ, Harbin 150040, Peoples R China
来源：
BANGLADESH JOURNAL OF BOTANY | 2015年 / 44卷 / 05期
关键词：
Nanocellulose; Chitosan; Composite coatings; Strawberry; EDIBLE COATINGS; CHITOSAN; STORAGE; APPLES; OXYGEN;
D O I：
暂无
中图分类号：
Q94 [植物学];
学科分类号：
071001 ;
摘要：
Coating of strawberries with 1% chitosan (CS) and 5% nanocellulose (NCC) composite and storing at 20 degrees C for 7 days decreased weight loss and decay percentage by 14.4 and 70.6%, respectively, as compared to the control. The content of pH and titratable acidity was not significantly different from the control. Total soluble solids (TSS) content was lower due to decrease in senescence and metabolism. The NCC/CS composite coatings had a positive effect on maintaining higher concentrations of total phenols and total anthocyanins which decreased in control fruit due to senescence processes. Sensory evaluation showed that the NCC/CS composite coatings had better visual appearance. Results of this study confirm that the NCC/CS composite coatings are useful for extending the shelf life and maintaining quality of strawberries.
引用
收藏
页码：709 / 717
页数：9
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