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Effect of Chitosan Coating with Cinnamon Oil on the Quality and Physiological Attributes of China Jujube Fruits.
- Source :
-
BioMed Research International . 10/1/2015, Vol. 2015, p1-10. 10p. - Publication Year :
- 2015
-
Abstract
- Effects of chitosan coating with cinnamon oil on the physiological attributes and preservation quality of China jujube fruits during storage at 4°C for 60 days were investigated. Results indicated that weight loss and decay of jujube fruits were significantly reduced by chitosan-oil coating during the period of 60-day storage, which also exhibited a quite beneficial effect on maintaining the sensory quality for jujube fruits. Meanwhile, the contents of vitamin C and titratable acid decreased to 3.08 mg·g(-1) and 0.342% for the fruits treated by chitosan-oil coating (1.0% + 0.10%), respectively. Polyphenol oxidase, superoxide dismutase, and peroxidase activities were 13.40 U·g(-1), 14.53 U·g(-1), and 63.6 U·g(-1) at the end of storage, respectively. The contents of total soluble phenolics and MDA were 34.51 mg·g(-1) and 19.43 μmol·g(-1) for the combined coating treated samples and control fruits, respectively. These results suggested that the chitosan-oil coating might be recognized as one efficiency technology on the preservation quality of jujube fruits during the storage time. [ABSTRACT FROM AUTHOR]
Details
- Language :
- English
- ISSN :
- 23146133
- Volume :
- 2015
- Database :
- Academic Search Index
- Journal :
- BioMed Research International
- Publication Type :
- Academic Journal
- Accession number :
- 110311249
- Full Text :
- https://doi.org/10.1155/2015/835151