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

共 31 条

[21] The Effect of Chitosan Coating on the Quality and Nutraceutical Traits of Sweet Cherry During Postharvest Life [J].

Petriccione, Milena ;

De Sanctis, Federica ;

Pasquariello, Maria Silvia ;

Mastrobuoni, Francesco ;

Rega, Pietro ;

Scortichini, Marco ;

Mencarelli, Fabio .

FOOD AND BIOPROCESS TECHNOLOGY, 2015, 8 (02) :394-408

[22] Pathogenesis-related proteins in litchi after inoculation with Peronophythora lithii [J].

Qu, HX ;

Sun, GC ;

Jiang, YM ;

Zhu, XR .

PROCEEDINGS OF THE FIRST INTERNATIONAL SYMPOSIUM ON LITCHI AND LONGAN, 2001, (558) :439-442

[23] Water loss from litchi (Litchi chinensis) and longan (Dimocarpus longan) fruits is biphasic and controlled by a complex pericarpal transpiration barrier [J].

Riederer, Markus ;

Arand, Katja ;

Burghardt, Markus ;

Huang, Hua ;

Riedel, Michael ;

Schuster, Ann-Christin ;

Smirnova, Anna ;

Jiang, Yueming .

PLANTA, 2015, 242 (05) :1207-1219

[24] Shelf life extension of fresh fruit and vegetables by chitosan treatment [J].

Romanazzi, Gianfranco ;

Feliziani, Erica ;

Banos, Silvia Bautista ;

Sivakumar, Dharini .

CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION, 2017, 57 (03) :579-601

[25] Effectiveness of postharvest treatment with chitosan and other resistance inducers in the control of storage decay of strawberry [J].

Romanazzi, Gianfranco ;

Feliziani, Erica ;

Santini, Marilla ;

Landi, Lucia .

POSTHARVEST BIOLOGY AND TECHNOLOGY, 2013, 75 :24-27

[26] Physiological and biochemical profiles of imported litchi fruit under modified atmosphere packaging [J].

Somboonkaew, Nettra ;

Terry, Leon A. .

POSTHARVEST BIOLOGY AND TECHNOLOGY, 2010, 56 (03) :246-253

[27] Effects of a phospholipase D inhibitor on postharvest enzymatic browning and oxidative stress of litchi fruit [J].

Sun, Jian ;

You, Xiangrong ;

Li, Li ;

Peng, Hongxiang ;

Su, Weiqiang ;

Li, Changbao ;

He, Quanguang ;

Liao, Fen .

POSTHARVEST BIOLOGY AND TECHNOLOGY, 2011, 62 (03) :288-294

[28] Tracking color and pigment changes in anthocyanin products [J].

Wrolstad, RE ;

Durst, RW ;

Lee, J .

TRENDS IN FOOD SCIENCE & TECHNOLOGY, 2005, 16 (09) :423-428

[29] Effects of biocontrol bacteria Bacillus amyloliquefaciens LY-1 culture broth on quality attributes and storability of harvested litchi fruit [J].

Wu, Yijing ;

Lin, Hetong ;

Lin, Yifen ;

Shi, John ;

Xue, Sophia ;

Hung, Yen-Con ;

Chen, Yihui ;

Wang, Hui .

POSTHARVEST BIOLOGY AND TECHNOLOGY, 2017, 132 :81-87

[30] Effect of tea seed oil treatment on browning of litchi fruit in relation to energy status and metabolism [J].

Zhang, Zhengke ;

Hu, Meijiao ;

Yun, Ze ;

Wang, Jiabao ;

Feng, Gang ;

Gao, Zhaoyin ;

Shi, Xuequn ;

Jiang, Yueming .

POSTHARVEST BIOLOGY AND TECHNOLOGY, 2017, 132 :97-104

← 1 2 3 4 →