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Chitosan Acetate as an Active Coating Material and Its Effects on the Storing of Prunus avium L.
Author(s) -
Dang Qi Feng,
Yan Jing Quan,
Li Yan,
Cheng Xiao Jie,
Liu Cheng Sheng,
Chen Xi Guang
Publication year - 2010
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1750-3841.2009.01483.x
Subject(s) - titratable acid , chitosan , chemistry , postharvest , ascorbic acid , coating , prunus , solubility , food science , raw material , nuclear chemistry , botany , organic chemistry , biology
In this article, chitosan acetate (CA) was prepared by the method of solid–liquid reaction. CA was a stable faint yellow powder with water solubility. CA kept the same backbone in the chemical structure as the raw material of chitosan, and it also had the similar antibacterial properties with chitosan. CA could form a coating film on the outside surface of the sweet cherries, could effectively retard the loss of the water, titratable acidity, and ascorbic acid of sweet cherries, and could induce a significant increase in the peroxidase and catalase activities in the fruit. The CA coating could also increase the ratio of the total soluble solids and titratable acidity in the fruit. The application of CA effectively maintained quality attributes and extended postharvest life of the sweet cherries. The results revealed that the CA salts had potential application in active edible coating materials in the storage of fresh fruit.