Effects of a novel chitosan formulation treatment on quality attributes and storage behavior of harvested litchi fruit

被引：121

作者：

Jiang, Xuanjing ^{[1
]}

Lin, Hetong ^{[1
]}

Shi, John ^{[2
]}

Neethirajan, Suresh ^{[3
]}

Lin, Yifen ^{[1
]}

Chen, Yihui ^{[1
]}

Wang, Hui ^{[1
]}

Lin, Yixiong ^{[1
]}

机构：

[1] Fujian Agr & Forestry Univ, Coll Food Sci, Inst Postharvest Technol Agr Prod, Fuzhou 350002, Fujian, Peoples R China

[2] Agr & Agri Food Canada, Guelph Food Res Ctr, Guelph, ON N1G 5C9, Canada

[3] Univ Guelph, Sch Engn, BioNano Lab, Guelph, ON N1G 2W1, Canada

来源：

FOOD CHEMISTRY | 2018年 / 252卷

关键词：

Litchi (Litchi chinensis Sonn.) fruit; Chitosan; Kadozan; Physiological attributes; Nutritional quality; Storage behavior; POSTHARVEST; COMBINATION; METABOLISM; DECAY;

D O I：

10.1016/j.foodchem.2018.01.095

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

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.

引用

页码：134 / 141

页数：8

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