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Application of waterborne rosin polymer coating for preserving strawberry during storage
Author(s) -
Xu Jiali,
Gao Hong,
Zhang Haibo,
Yao Shufeng,
Wang Dan,
Shang Shibin
Publication year - 2020
Publication title -
journal of food safety
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.427
H-Index - 43
eISSN - 1745-4565
pISSN - 0149-6085
DOI - 10.1111/jfs.12791
Subject(s) - anthocyanin , chemistry , rosin , preservative , fourier transform infrared spectroscopy , maleic anhydride , respiration rate , gel permeation chromatography , polymer , polymerization , nuclear chemistry , food science , copolymer , organic chemistry , chemical engineering , botany , respiration , resin acid , engineering , biology
A water‐soluble rosin polymer (RP) was prepared via polymerization of rosin and maleic anhydride. The structure of the RP was characterized via Fourier‐transform infrared spectroscopy, proton nuclear magnetic resonance spectroscopy, and gel permeation chromatography. The RP was used as a film‐forming agent on strawberries to improve their postharvest quality at room temperature. The effectiveness of this treatment was evaluated based on the impact of the RP coating on the following parameters: weight loss, total soluble solids (TSS), firmness, respiration rate, malondialdehyde (MDA) content, anthocyanin content, and total phenolic content (TPC). The samples that coated with the RP exhibited delayed respiration and loss of firmness compared with the control. Correspondingly, the samples coated with the RP had lower weight loss (14.78%), MDA content (8.13 × 10 −2 μmol/g), anthocyanin content (37.86 mg/100 g), TPC (3.41 × 10 −4 mg/100 g), and higher TSS (8.09%). The results indicated that the RP preservative could effectively maintain the freshness of fruits.