Portal de Periódicos da CAPES

Shelf life extension of minimally processed water caltrop (Trapa acornis Nakano) fruits coated with chitosan

2011; Wiley; Volume: 46; Issue: 12 Linguagem: Inglês

10.1111/j.1365-2621.2011.02794.x

1365-2621

Lijuan Zhan, Jinqiang Hu, Zhujun Zhu,

Plant Physiology and Cultivation Studies

International Journal of Food Science & TechnologyVolume 46, Issue 12 p. 2634-2640 Original article Shelf life extension of minimally processed water caltrop (Trapa acornis Nakano) fruits coated with chitosan Lijuan Zhan, Lijuan Zhan College of Food Science and Technology, Henan Agriculture University, Zhengzhou 450002, China Department of Horticulture, Zhejiang University, Hangzhou 310029, PR ChinaSearch for more papers by this authorJinqiang Hu, Jinqiang Hu Dipartimento di Produzioni Animali, Epidemiologia ed Ecologia, Università di Torino, Grugliasco, Torino 10095, ItalySearch for more papers by this authorZhujun Zhu, Corresponding Author Zhujun Zhu Department of Horticulture, Zhejiang University, Hangzhou 310029, PR China Department of Horticulture, School of Agricultural and Food Science, Zhejiang A & F University, Lin'an, Hangzhou 311300, China Correspondent: Fax: +86 571 63741276;e-mail: zhuzj@zafu.edu.cnSearch for more papers by this author Lijuan Zhan, Lijuan Zhan College of Food Science and Technology, Henan Agriculture University, Zhengzhou 450002, China Department of Horticulture, Zhejiang University, Hangzhou 310029, PR ChinaSearch for more papers by this authorJinqiang Hu, Jinqiang Hu Dipartimento di Produzioni Animali, Epidemiologia ed Ecologia, Università di Torino, Grugliasco, Torino 10095, ItalySearch for more papers by this authorZhujun Zhu, Corresponding Author Zhujun Zhu Department of Horticulture, Zhejiang University, Hangzhou 310029, PR China Department of Horticulture, School of Agricultural and Food Science, Zhejiang A & F University, Lin'an, Hangzhou 311300, China Correspondent: Fax: +86 571 63741276;e-mail: zhuzj@zafu.edu.cnSearch for more papers by this author First published: 10 October 2011 https://doi.org/10.1111/j.1365-2621.2011.02794.xCitations: 10Read the full textAboutPDF ToolsRequest permissionExport citationAdd to favoritesTrack citation ShareShare Give accessShare full text accessShare full-text accessPlease review our Terms and Conditions of Use and check box below to share full-text version of article.I have read and accept the Wiley Online Library Terms and Conditions of UseShareable LinkUse the link below to share a full-text version of this article with your friends and colleagues. Learn more.Copy URL Share a linkShare onFacebookTwitterLinked InRedditWechat Summary Freshwater caltrop (Trapa acornis Nakano) fruits are very perishable and susceptible to browning, and thus have a short shelf life. In this study, minimally processed water caltrop (MPWC) fruits were treated with 0.0% (control), 0.5%, 1.0% and 2.0% of chitosan aqueous solutions, respectively, and stored at 4 ± 1 °C, 80–85% relative humidity for 15 day. Effects of the chitosan coating on MPWC fruit shelf life and qualitative attributes were evaluated by investigating fresh weight loss, browning index, phytochemicals and browning-related enzymes activities. Results showed that 1.0% and 2.0% chitosan coating significantly extended shelf life of MPWC fruit by reducing browning occurrence and fresh weight loss, preserving ascorbic acid, soluble solid and titratable acidity as well as total phenol content, also inhibiting the increase in phenylalanine ammonia lyase, polyphenol oxidase and peroxidase activities compared to the control during storage. However, 0.5% chitosan coating seemed to be ineffective in prolonging shelf life and conserving quality of MPWC fruit except for keeping more total phenols during storage in comparison with the control. Citing Literature Volume46, Issue12December 2011Pages 2634-2640 RelatedInformation