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Effects of Polysaccharide-Based Edible Coatings on Quality and Antioxidant Enzyme System of Strawberry during Cold Storage
- Source :
- International Journal of Polymer Science, Vol 2017 (2017)
- Publication Year :
- 2017
- Publisher :
- Wiley, 2017.
-
Abstract
- Strawberry is a nutritious, but highly perishable fruit. Three polysaccharide-based edible coatings (alginate, chitosan, and pullulan) were applied to postharvest strawberry fruit during cold storage (4°C), and their effects on fruit quality and antioxidant enzyme system were investigated in the present study. The results showed that polysaccharide coatings showed a significant delay in fruit softening and rot and reduced changes in total soluble solid and titratable acidity content during 16 d storage. Polysaccharide coatings also maintained higher ascorbic acid and total phenolic contents than control from day 2 and significantly inhibited fruit decay and respiration after 12 d storage (p
- Subjects :
- Chemical technology
TP1-1185
Subjects
Details
- Language :
- English
- ISSN :
- 16879422 and 16879430
- Volume :
- 2017
- Database :
- Directory of Open Access Journals
- Journal :
- International Journal of Polymer Science
- Publication Type :
- Academic Journal
- Accession number :
- edsdoj.2819509b5ca24c0db398d8fd81bcc28d
- Document Type :
- article
- Full Text :
- https://doi.org/10.1155/2017/9746174