Open AccessA Study of Asparagus Preservation Capacity of Chitosan-Alginate and Chitosan-Carrageenan Biofilms
Author(s) -
Yen Tran,
An Thi Thao Nguyen,
Anh Nguyen Nhat Bui
Publication year - 2020
Publication title -
journal of food engineering and technology
Language(s) - English
Resource type - Journals
ISSN - 2051-7734
DOI - 10.32732/jfet.2020.9.2.89
Subject(s) - asparagus , chitosan , postharvest , shelf life , coating , food science , chemistry , horticulture , biology , biochemistry , organic chemistry
Fresh postharvest green asparagus rapidly deteriorate due to its senescence process and high transpiration rate. This thesis aims to utilize the available sources of carrageenan and alginate for combining with pure chitosan coating solution, thus create a new multi-component coating that can overcome the limitations of pure chitosan coating, and show more effective in maintaining the quality of postharvest green asparagus. The gel solution ratio 2:1 (v/v) of chitosan 1% (w/v) and alginate 0.2% (w/v), had ability to prolong shelf-life of asparagus for 3 days (from weight loss point of view) and 7 days (from visual quality point of view) compared to control sample. The weight loss was less than about 12% and also ensured lower firmness change, maintained higher chlorophyll content, exhibiting better quality of asparagus compared to control and chitosan coated sample. The chitosan-alginate (2:1 v/v) coated asparagus achieved highest sensory score in day 7 and 14 of storage and lowest total aerobic growth in 14 days of storage at 4 ºC. The coating biofilm of chitosan-alginate could be considered as the new multi-component edible coating which showed high effectiveness in quality preservation and shelf-life extension of asparagus.