Development of antimicrobial edible coating based on modified chitosan for the improvement of strawberries shelf life
2019
Khan, I.R., National Cancer Center, Goyang, Republic of Korea | Tango, C.N., Kangwon National University, Chuncheon, Republic of Korea | Chelliah. R., Kangwon National University, Chuncheon, Republic of Korea | Oh, D.H., Kangwon National University, Chuncheon, Republic of Korea
Edible antimicrobial coating produced from chitosan (CS) and its derivative was applied to improve the shelf life of fresh strawberries at 10℃. Fruits treated with coating solution was stored at 10℃ and evaluated for weight loss, visual decay and microbiological analysis. Results indicated that the percentage weight loss and the decay were significantly (p less than 0.05) lower for chitosanmonomethyl fumaric acid (CS-MFA) than that of CS and control samples. The total aerobic count for CS-MFA was 3.32 log CFU/fruit and was considerably lowered (p less than 0.05) than CS (3.83 log CFU/fruit) and control (5.31 log CFU/fruit) at the end of storage. Fruit coated with CSMFA showed significantly lowered (p less than 0.05) count of yeast and molds when compared with CS. In conclusion, the antimicrobial edible coating based on modified CS improved microbiological characteristics and increased the shelf life from 4 (control) to 8 days (coated fruits).
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