The preservation performance of chitosan coating with different molecular weight on strawberry using electrostatic spraying technique

被引：103

作者：

Jiang, Yongli ^{[1
]}

Yu, Li ^{[1
]}

Hu, Yunwen ^{[1
]}

Zhu, Zichun ^{[1
]}

Zhuang, Chenjun ^{[1
]}

Zhao, Yanyun ^{[2
]}

Zhong, Yu ^{[1
,3
]}

机构：

[1] Shanghai Jiao Tong Univ, Bor Luh Food Safety Ctr, Dept Food Sci & Technol, 800 Dongchuan Rd, Shanghai 200240, Peoples R China

[2] Oregon State Univ, Dept Food Sci & Technol, Technol,100 Wiegand, Corvallis, OR 97331 USA

[3] Shanghai Food Safety & Engn Technol Res Ctr, 800 Dongchuan Rd, Shanghai 200240, Peoples R China

来源：

INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES | 2020年 / 151卷

基金：

中国国家自然科学基金;

关键词：

Chitosan coating; Molecular weight; Electrostatic spraying; Strawberry storage; PSIDIUM-GUA[!text type='JAVA']JAVA[!/text] L; SHELF-LIFE; PHYSICOCHEMICAL PROPERTIES; POSTHARVEST QUALITY; EDIBLE COATINGS; STORAGE; IMPACT; FILMS; GENOTYPE; ALGINATE;

D O I：

10.1016/j.ijbiomac.2020.02.169

中图分类号：

Q5 [生物化学]; Q7 [分子生物学];

学科分类号：

071010 ; 081704 ;

摘要：

In this study, chitosan (CH) coating with different number-average molecular weight (MW, ca. 5,19 and 61 kDa) was electrostatic sprayed on strawberry. The effects of MW on strawberry quality changes were evaluated during 15 days of storage at 4 The qualities of strawberry included mold growth, weight loss, firmness, total soluble solids (TSS), pH, flavonoids content, superoxide dismutase (SOD) activity and malondialdehyde (MDA) content. Results showed that CH coating could significantly maintain the strawberry qualities during storage compared to uncoated treatment. CH coating with 61 kDa was more effective in retarding the increases of pH and MDA, and could better maintain flavonoids content. However, MW had no significant impact on mold growth, weight loss, firmness, SOD activity of coated strawberry. According to evaluation criteria, CH coating with 61 kDa had better performance on strawberry preservation with the highest synthetic value (6.93), and could be used to maintain quality and prolong the shelf life of strawberry during cold storage. (C) 2020 Published by Elsevier B.V.

引用

页码：278 / 285

页数：8

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