Effects of a novel chitosan formulation treatment on quality attributes and storage behavior of harvested litchi fruit

Xuanjing Jiang, Hetong Lin*, John Shi, Suresh Neethirajan, Yifen Lin, Yihui Chen, Hui Wang, Yixiong Lin

*Corresponding author for this work

Research output: Contribution to journalArticleAcademicpeer-review

45 Citations (Scopus)

Abstract

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.

Original languageEnglish
Pages (from-to)134-141
Number of pages8
JournalFood Chemistry
Volume252
DOIs
Publication statusPublished - 30 Jun 2018
Externally publishedYes

Keywords

  • Chitosan
  • Kadozan
  • Litchi (Litchi chinensis Sonn.) fruit
  • Nutritional quality
  • Physiological attributes
  • Storage behavior

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