Effect of Chitosan Coating with Different Molecular Weights on the Storage Quality of Postharvest Passion Fruit (Passiflora edulis Sims)

被引：0

作者：

Li X. ^{[1
]}

Huang L. ^{[1
]}

Liu H. ^{[1
]}

Tao S. ^{[1
]}

Jiang Y. ^{[1
]}

Yu Z. ^{[1
]}

Chen Y. ^{[1
]}

Pan Y. ^{[1
]}

机构：

[1] College of Food Science and Engineering, Hainan University, Haikou

来源：

Science and Technology of Food Industry | 2023年 / 44卷

关键词：

Chitosan; Molecular weight; Passion fruit; Storage quality;

D O I：

10.13386/j.issn1002-0306.2023020261

中图分类号：

学科分类号：

摘要：

To study the preservation effect of chitosan coating with different molecular weights on postharvest passion fruit, the "Qinmi No.9" was coated with chitosan of molecular weights of 30, 50, 100, 150 and 200 kDa (1.5%, w/v) to determine the quality of passion fruit during storage. The results showed that chitosan coating with different molecular weights was able to delay the shrinkage and yellowing, reduce the weight loss rate and inhibit the decay of passion fruit. Moreover, chitosan with a larger molecular weight was more conducive to delaying the ripening and senescence of passion fruit, as well as reducing shrinkage, and decay. At the end of storage, the weight loss of fruits coated with 200 kDa chitosan was nearly 10% less than that coated with 30 kDa chitosan, and the fruits coated with 150 and 200 kDa chitosan did not decay. The lower molecular weight (30 and 50 kDa) and higher molecular weight (150 kDa) chitosan were more effective in inhibiting weight loss, total soluble solids and soluble sugar metabolism, and maintaining titratable acid, flavonoid and total phenol contents of fruit during storage. The chitosan with 150 kDa had the best effect in maintaining the vitamin C content, which was 1.12 times higher than the control group at the end of storage. In conclusion, chitosan with different molecular weights was effective to delay senescence, slow down water loss and shrink of passion fruit and maintain the quality, chitosan with 150 kDa was more suitable to maintain the quality of postharvest passion fruit. © The Author(s) 2023.

引用

页码：319 / 326

页数：7

共 34 条

[1] CHEN H Y, WANG Y Q, CHEN H B, Et al., Differences of volatile flavour compounds in 'Huangjin' and 'Zixiang' passion fruit based on GC-IMS[J], South China Fruits, 51, 6, (2022)
[2] CHEN L F, WANG Z J., Study on the effect of cold storage of passion fruit[J], Journal of Refrigeration Technology, 44, 4, (2021)
[3] LUO Y C, WANG Y R, CHEN Y S, Et al., Study on the changes of aroma components in Passiflora caerulea L. fruits with different shelf life[J], Storage and Process, 22, 12, (2022)
[4] GOLDENBERG L, FEYGENBERG O, SAMACH A, Et al., Ripening attributes of new passion fruit line featuring seasonal non-climacteric behavior[J], Journal of Agricultural and Food Chemistry, 60, 7, (2012)
[5] PATEL R., Waxing, lining and polyethylene packaging on the shelf-life and juice quality of passion fruit during storage[J], Journal of Food Science and Technology -Mysore, 46, 1, (2009)
[6] OWINO W, SHIBAIRO S, AMBUKO J, Et al., Effect of modified atmosphere packaging （map） on the shelf life and postharvest quality of purple passion fruit （Passiflora edulis Sims）[J], Journal of Postharvest Technology, 2, 1, (2014)
[7] SILVAL J B D, SOUZA M L D, ARAUJO N S E D, Et al., Alternative covering in the shelf life conservation of yellow passion fruit produced in organic system[J], Revista Brasileirade Fruticultura, 31, 4, (2009)
[8] DA M W F, CHAMHUM S L C, ROBERTO C P, Et al., Waxes and plastic film in relation to the shelf life of yellow passion fruit[J], Scientia Agricola, 60, 1, (2003)
[9] SHUAI L, YANG Y X, LIAO L Y, Et al., Effects of sodium alginate film on quality of postharvest storage in passion fruit[J], Science and Technology of Food Industry, 37, 13, (2016)
[10] LI Y, YANG X Y, WANG X Y, Et al., Research progress on the film-forming mechanism and characteristics of chitosan based composite membranes[J], Science and Technology of Food Industry, 43, 7, (2022)

← 1 2 3 4 →