期刊
POSTHARVEST BIOLOGY AND TECHNOLOGY
卷 143, 期 -, 页码 50-57出版社
ELSEVIER SCIENCE BV
DOI: 10.1016/j.postharvbio.2018.04.013
关键词
Chitosan; Montmorillonite; Coating morphology; Tangerine fruit; Preservation
资金
- National Natural Science Foundation of China [31772028]
- Special Project of Chongqing Social Undertakings
- Special Project of People's Livelihood Protection Technology innovation [cstc2015shmszx80011]
- Fundamental Research Funds for the Central Universities of China [XDJK2016B012]
Chitosan (CS) and chitosan/montmorillonite (CS/MMT) coatings have been applied on fresh tangerine fruits to compare their preservation effects. After coating, fruits were stored with the untreated (CK) and prochloraz treated group (PC) at 10 degrees C for 11 d to evaluate their quality, as well as the changes of coating structures. The free-standing films of CS and CS/MMT were also prepared and characterized. Results showed that CS coating inhibited the decay rate of fruits only at the first 5 d of storage, followed by a rapid increase. Notably, fruits coated by CS/MMT coating containing 1% (w/w) MMT (CS/MMT-1) presented lower decay rate and weight loss, higher contents of total soluble solids (TSS) and titratable acidity (TA) compared to other groups during the whole storage. At day 11, the decay rate of CS/MMT-1 was only 28.3%, which was 5.8% lower than that of CK. Moreover, micro-pores in coatings were observed during storage, which appeared much later in CS/MMT-1 coatings than in CS. For the free-standing films, addition of 1% (w/w) MMT was able to enhance the oxygen barrier properties of CS films, which further supported the good structural stability of CS/MMT films. These results demonstrated that CS/MMT coating with enhanced stability provided longer shelf life for tangerine fruits.
作者
我是这篇论文的作者
点击您的名字以认领此论文并将其添加到您的个人资料中。
推荐
暂无数据