Effect of edible chitosan coating on combined ultrasound and NaOCl treated kiwi fruits during refrigerated storage

Fresh cut kiwi fruit samples were coated with chitosan solution at concentrations of 0% (control), 0.6%, 0.8% and 1%, respectively. Coated fruits were kept in the previously sterilized zip wrap pouches and stored at 5 +/- 1 degrees C for 10days. Fresh cut kiwi fruits were evaluated by measuring mass loss, pH, total soluble solids (TSS), titrable acidity (TA), vitamin C, firmness, respiration rate (RR), total phenolic content (TPC), microbial counts (total bacteria, yeast and mold) and sensory quality. It was observed that the chitosan coating could significantly preserve the fresh cut kiwi fruits by delaying the fruit senescence, minimizing the growth of microorganisms and maintaining the sensory quality (colour, smell, taste, texture and overall liking). Treatment with 0.8 and 1.0% chitosan coating significantly (p<0.05) reduced the mass loss, RR, growth of microorganisms and improves the sensory quality of ultrasound combined with sodium hypochlorite (NaOCl) treated fresh cut kiwi fruit during 10 days of storage at 5 degrees C. (c) All Rights Reserved