Articles
Effect of chitosan coating on zalacca (Salacca edulis Rein.) ‘Sumalee’ fruit quality during storage
Article number
1186_30
Pages
193 – 198
Language
English
Abstract
The rough epicarp of zalacca (Salacca edulis Rein.) fruit naturally contains overlapped small scales that facilitate moisture loss from edible tissue.
To prolong freshness, fruits were coated with chitosan at 0.1, 0.3 or 0.5%, using distilled water as a control treatment.
The experiment was designed in a completely randomized fashion with five replications.
Treated fruits were stored at 15±2°C for 14 days.
Every 2 days, the fruits were observed and evaluated in respect of the percentage weight loss, percentage decay incidence, fruit quality characteristics, and sensory evaluation.
Their weight had decreased significantly, by 23.81, 21.74 and 21.11%, respectively, in 0.1, 0.3 or 0.5% chitosan-coating treatments, but weight loss was reduced compared with distilled water-treated controls (25.56%). There were also significant changes in terms of quality attributes of the fruits in vitamin C (1.90, 2.69, 2.85 and 1.10 mg 100 g-1 fresh weight), total soluble solids (TSS) (17.40, 17.40, 17.40 and 17.06%) and total acidity (TA) (0.037, 0.036, 0.036 and 0.038%) of 0.1, 0.3 or 0.5% chitosan-coating treatments and the distilled-water control, respectively.
Physical changes of the fruit skin in terms of brightness (*L) and red pigment (a*) were 35.66, 36.63, 36.93 and 31.14 and 29.22, 29.24, 29.39 and 29.35, respectively, for 0.1, 0.3 or 0.5% chitosan-coating treatments and the distilled-water control.
Overall acceptability by sensory evaluation (color, freshness and taste) was significantly higher, at a score of 5.00, in the fruit coated with 0.3 and 0.5% chitosan.
To prolong freshness, fruits were coated with chitosan at 0.1, 0.3 or 0.5%, using distilled water as a control treatment.
The experiment was designed in a completely randomized fashion with five replications.
Treated fruits were stored at 15±2°C for 14 days.
Every 2 days, the fruits were observed and evaluated in respect of the percentage weight loss, percentage decay incidence, fruit quality characteristics, and sensory evaluation.
Their weight had decreased significantly, by 23.81, 21.74 and 21.11%, respectively, in 0.1, 0.3 or 0.5% chitosan-coating treatments, but weight loss was reduced compared with distilled water-treated controls (25.56%). There were also significant changes in terms of quality attributes of the fruits in vitamin C (1.90, 2.69, 2.85 and 1.10 mg 100 g-1 fresh weight), total soluble solids (TSS) (17.40, 17.40, 17.40 and 17.06%) and total acidity (TA) (0.037, 0.036, 0.036 and 0.038%) of 0.1, 0.3 or 0.5% chitosan-coating treatments and the distilled-water control, respectively.
Physical changes of the fruit skin in terms of brightness (*L) and red pigment (a*) were 35.66, 36.63, 36.93 and 31.14 and 29.22, 29.24, 29.39 and 29.35, respectively, for 0.1, 0.3 or 0.5% chitosan-coating treatments and the distilled-water control.
Overall acceptability by sensory evaluation (color, freshness and taste) was significantly higher, at a score of 5.00, in the fruit coated with 0.3 and 0.5% chitosan.
Authors
S. Changprasert, P. Somphee, S. Dangnawomg, S. Sungvon
Keywords
chitosan, storage, sensory evaluation, acceptability value
Groups involved
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