Quality of fresh-cut guava (Psidium guajava']java L.) as affected by chitosan treatment

被引：15

作者：

Thommohaway, C. ^{[1
]}

Kanlayanarat, S. ^{[1
]}

Uthairatanakij, A. ^{[1
]}

Jitareerat, P. ^{[1
]}

机构：

[1] King Mongkuts Univ Technol Thonburi, Sch Bioresources & Technol, Div Postharvest Technol, Bangkhuntien Campus, Bangkok 10150, Thailand

来源：

PROCEEDINGS OF THE INTERNATIONAL CONFERENCE ON QUALITY MANAGEMENT OF FRESH CUT PRODUCE | 2007年 / 746期

关键词：

chitosan; fresh-cut guava; quality; shelf life;

D O I：

10.17660/ActaHortic.2007.746.55

中图分类号：

S3 [农学（农艺学）];

学科分类号：

0901 ;

摘要：

The effects of chitosan coating on the quality of fresh-cut guava fruit (Psidium guajava L.) were studied. Whole guava cv. Klom-Sali were sliced into 8 sections and coated with cold chitosan solution (4 degrees C) at the concentrations of 0 (control), 0.05, 0.1 and 0.2% (v/v). The treated fresh-cut sections were enclosed with PVC film on the foam trays and stored at 4 degrees C for 7 days. The data showed that the fruit coated with chitosan at all concentrations had delayed weight loss, L value of guava peel and total soluble solids for 7 days compared to control, whereas there were no significant effects on firmness, titratable acidity, total ascorbic acid, a, b value of guava peel and respiration rates of fresh-cut guava among all treatments. The accumulation of internal CO2 concentrations was higher in coated guava sections but there was no off-flavour.

引用

页码：449 / +

页数：4

共 16 条

[1] New approaches in improving the shelf life of minimally processed fruit and vegetables [J].