Author:
Hu Wenzhong,Sarengaowa Sarengaowa,Feng Ke
Abstract
The effects of edible chitosan coating (0.1%, 0.3%, 0.5% and 0.75% w/v) on the changes in the quality, respiration rate, total phenolic content and anthocyanin of postharvest sweet cherry (Prunus avium L.) at 10 °C were investigated. The activities of superoxide dismutase (SOD), catalase (CAT) and ascorbate peroxidase (APX) were also determined. The result showed that the treatments of chitosan edible coating were effective at delaying the evolution of the parameters related to postharvest ripening, such as color and firmness, and respiration rate. The edible coatings also showed that the lower total phenolics and total antioxidant activity were maintained compared to that in the control associated with the overripening. It was suggested that the optimal quality and enhanced antioxidant enzymatic activities of postharvest cherry fruits were obtained by an edible coating of chitosan 0.5% up to 24 days at 10 °C. The chitosan edible coating could be favorable for extending shelf-life, maintaining the quality of sweet cherries.
Funder
the “13th Five-Year Plan” for the National Key Research and Development Program
Subject
Materials Chemistry,Surfaces, Coatings and Films,Surfaces and Interfaces
Cited by
16 articles.
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