TY - JOUR
T1 - Effects of a novel chitosan formulation treatment on quality attributes and storage behavior of harvested litchi fruit
AU - Jiang, Xuanjing
AU - Lin, Hetong
AU - Shi, John
AU - Neethirajan, Suresh
AU - Lin, Yifen
AU - Chen, Yihui
AU - Wang, Hui
AU - Lin, Yixiong
PY - 2018/6/30
Y1 - 2018/6/30
N2 - The effects of Kadozan (a novel chitosan formulation) treatment on physiological attribute, nutritional quality and storage behavior of harvested “Wuye” litchi fruit were studied. Compared with control litchis, Kadozan treatment significantly decreased fruit respiration rate, retarded the increase of pericarp cell membrane permeability, maintained higher contents of anthocyanins and flavonoids and higher values of L∗, a∗ and b∗ in litchi pericarp, and reduced the decreases of titratable acidity, total soluble solids, total soluble sugars, and vitamin C contents in litchi pulp, maintaining better quality of litchis. Furthermore, Kadozan treatment decreased browning index and disease index of litchis, kept higher rate of commercially acceptable fruit, and reduced fruit weight loss, showing better storage behavior of litchis under ambient temperature. The optimal Kadozan treatment for litchis was the 1:100 (VKadozan: VKadozan + Water) dilution, which might be a promising method for keeping quality and prolonging shelf-life of harvested “Wuye” litchi fruit.
AB - The effects of Kadozan (a novel chitosan formulation) treatment on physiological attribute, nutritional quality and storage behavior of harvested “Wuye” litchi fruit were studied. Compared with control litchis, Kadozan treatment significantly decreased fruit respiration rate, retarded the increase of pericarp cell membrane permeability, maintained higher contents of anthocyanins and flavonoids and higher values of L∗, a∗ and b∗ in litchi pericarp, and reduced the decreases of titratable acidity, total soluble solids, total soluble sugars, and vitamin C contents in litchi pulp, maintaining better quality of litchis. Furthermore, Kadozan treatment decreased browning index and disease index of litchis, kept higher rate of commercially acceptable fruit, and reduced fruit weight loss, showing better storage behavior of litchis under ambient temperature. The optimal Kadozan treatment for litchis was the 1:100 (VKadozan: VKadozan + Water) dilution, which might be a promising method for keeping quality and prolonging shelf-life of harvested “Wuye” litchi fruit.
KW - Chitosan
KW - Kadozan
KW - Litchi (Litchi chinensis Sonn.) fruit
KW - Nutritional quality
KW - Physiological attributes
KW - Storage behavior
U2 - 10.1016/j.foodchem.2018.01.095
DO - 10.1016/j.foodchem.2018.01.095
M3 - Article
C2 - 29478523
AN - SCOPUS:85040671473
SN - 0308-8146
VL - 252
SP - 134
EP - 141
JO - Food Chemistry
JF - Food Chemistry
ER -