Development of antimicrobial edible coating based on modified chitosan for the improvement of strawberries shelf life

被引：0
|
作者：
Imran Khan
Charles Nkufi Tango
Ramachandran Chelliah
Deog-Hwan Oh
机构：
[1] Kangwon National University,Department of Food Science and Biotechnology, College of Agriculture and Life Sciences
[2] National Cancer Center,Division of Cancer Epidemiology and Prevention
[3] Quaid-i-Azam University,Department of Biotechnology
来源：
Food Science and Biotechnology | 2019年 / 28卷
关键词：
Edible coating; Chitosan derivatives; Strawberries; Shelf life;
D O I：
暂无
中图分类号：
学科分类号：
摘要：
Edible antimicrobial coating produced from chitosan (CS) and its derivative was applied to improve the shelf life of fresh strawberries at 10 °C. Fruits treated with coating solution was stored at 10 °C and evaluated for weight loss, visual decay and microbiological analysis. Results indicated that the percentage weight loss and the decay were significantly (p < 0.05) lower for chitosan-monomethyl fumaric acid (CS-MFA) than that of CS and control samples. The total aerobic count for CS-MFA was 3.32 log CFU/fruit and was considerably lowered (p < 0.05) than CS (3.83 log CFU/fruit) and control (5.31 log CFU/fruit) at the end of storage. Fruit coated with CS-MFA showed significantly lowered (p < 0.05) count of yeast and molds when compared with CS. In conclusion, the antimicrobial edible coating based on modified CS improved microbiological characteristics and increased the shelf life from 4 (control) to 8 days (coated fruits).
引用
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页码：1257 / 1264
页数：7
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