Grape Preservation Using Chitosan Combined withβ-Cyclodextrin | Zendy

Youwei Yu | Zendy; Ren Yinzhe | Zendy

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Grape Preservation Using Chitosan Combined withβ-Cyclodextrin

Author(s) -

Youwei Yu,

Ren Yinzhe

Publication year - 2013

Publication title -

international journal of agronomy

Language(s) - English

Resource type - Journals

SCImago Journal Rank - 0.493

H-Index - 16

eISSN - 1687-8167

pISSN - 1687-8159

DOI - 10.1155/2013/209235

Subject(s) - chitosan , cyclodextrin , chemistry , catalase , food science , peroxidase , coating , respiration rate , nuclear chemistry , horticulture , organic chemistry , respiration , botany , antioxidant , enzyme , biology

The effect of 1% chitosan combined with 2% β-cyclodextrin to the preservation of fresh grapes under ambient temperature was investigated. The results indicated that the hydrogen bond formed between the hydroxyl group of β-cyclodextrin and the amidogen or hydroxyl group of chitosan and the crystal form of chitosan was also changed when cyclodextrin was doped into chitosan coating. The compound coating could prolong the shelf life of grapes, maintain lower respiration rate and higher activities of superoxide dismutase, peroxidase, and catalase during storage time, and restrain weight loss and malonaldehyde content increase. Coating grapes with chitosan + β-cyclodextrin was a good method in postharvested grape preservation

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