Journal
FOOD CHEMISTRY
Volume 252, Issue -, Pages 134-141Publisher
ELSEVIER SCI LTD
DOI: 10.1016/j.foodchem.2018.01.095
Keywords
Litchi (Litchi chinensis Sonn.) fruit; Chitosan; Kadozan; Physiological attributes; Nutritional quality; Storage behavior
Funding
- National Key Technology R & D Program of China [2007BAD07B06]
- Finance Department of Fujian Province in China [KLe16H01A, KLe16002A]
- Top University at Fujian Agriculture and Forestry University of China [612014042]
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The effects of Kadozan (a novel chitosan formulation) treatment on physiological attribute, nutritional quality and storage behavior of harvested Wuye litchi fruit were studied. Compared with control litchis, Kadozan treatment significantly decreased fruit respiration rate, retarded the increase of pericarp cell membrane permeability, maintained higher contents of anthocyanins and flavonoids and higher values of L*, a* and b* in litchi pericarp, and reduced the decreases of titratable acidity, total soluble solids, total soluble sugars, and vitamin C contents in litchi pulp, maintaining better quality of litchis. Furthermore, Kadozan treatment decreased browning index and disease index of litchis, kept higher rate of commercially acceptable fruit, and reduced fruit weight loss, showing better storage behavior of litchis under ambient temperature. The optimal Kadozan treatment for litchis was the 1: 100 (V-Kadozan:VKadozan+Water) dilution, which might be a promising method for keeping quality and prolonging shelf-life of harvested Wuye litchi fruit.
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