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Articles

EFFECTS OF HYDROCOOLING AND CHITOSAN COATING ON BROWNING AND PHYSIOLOGICAL CHANGES IN FRESH-CUT ROSE APPLE

Article number

746_52

Pages

427 – 434

Language

English

Abstract

Effects of chitosan coating on browning and physiological changes in fresh-cut rose apple were studied.
Cooled fruit were cut into four sections and treated with chitosan (4°C) at concentrations of 0 (control), 0.05, 0.1 and 0.2% (v/v), wrapped with PVC film and stored at 5°C for 72 h.
Chitosan retarded browning, maintained L value, total soluble solids, reducing sugar content and titratable acidity compared to untreated sections.
Chitosan coating had no significant effects on the changes of flesh colour (b value), phenolic content, polyphenol oxidase (PPO) activity, flesh texture, and CO₂ and O₂ gas in the package.
Chitosan coating increased CO₂ concentration in the section of fresh-cut rose apple.

Publication

International Conference on Quality Management of Fresh Cut Produce

Authors

W. Worakeeratikul, V. Srilaong, A. Uthairatanakij, P. Jitareerat

Keywords

browning, chitosan, fresh-cut rose apple, physiology

Full text

https://doi.org/10.17660/ActaHortic.2007.746.52

Online Articles (64)

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2. FRESH-CUT MARKET POTENTIAL AND CHALLENGES IN FAR-EAST ASIA

J.G. Kim

3. TRENDS OF FRESH-CUT VEGETABLES IN JAPAN

T. Shiina | Y. Hasegawa

4. CURRENT STATUS OF THE FRESH-CUT PRODUCE INDUSTRY AND SANITIZING TECHNOLOGIES IN JAPAN

H. Izumi

5. NEW INNOVATIONS IN THE PACKAGING OF FRESH-CUT PRODUCE

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6. A STOCHASTIC MODEL TO EVALUATE THE EFFECT OF PRODUCT AND PACKAGE VARIABILITY IN SUPER ATMOSPHERIC OXYGEN MAP DESIGN FOR FRESH CUT BUTTER HEAD LETTUCE

B.E. Verlinden | S. Geysen | B.M. Nicolaï

7. ATMOSPHERIC COMPOSITIONS, RESPIRATION RATE AND QUALITY OF FRESH-CUT CABBAGES IN ACTIVE MODIFIED ATMOSPHERE PACKAGING

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8. EFFECT OF TEMPERATURE AND GAS COMPOSITION ON QUALITY OF GARLIC BULBS

9. MODEL-DRIVEN DEVELOPMENT OF MICROPERFORATED ACTIVE MODIFIED-ATMOSPHERE PACKAGING FOR FRESH-CUT PRODUCE

V. Rodov | B. Horev | G. Goldman | Y. Vinokur | S. Fishman

10. RESPONSE OF DIFFERENT PACKAGING MATERIALS AND CHEMICALS ON THE SHELF LIFE OF STRAWBERRY (FRAGARIA ANANASSA DUCH.) AND CORRELATION BETWEEN DIFFERENT TRAITS

K.S. Kirad | S. Barche | A. Dash | R.K. Sharma

11. NEW APPROACHES ON IMPROVING THE QUALITY AND SAFETY OF FRESH CUT FRUITS AND VEGETABLES

X. Zhang

12. MANAGING FOOD SAFETY RISKS IN THE FRESH-CUT INDUSTRY

L.R. Beuchat

13. QUALITY ASSURANCE AND SAFETY CONSIDERATION FOR FRESH-CUT PRODUCE

W.C. Hurst

14. UP-DATE AND TWENTY FIVE YEARS GLOBAL PREDICTIONS OF RAPID DETECTION OF MICROBES IN FRESH AND FRESH-CUT PRODUCE

D.Y.C. Fung

15. PRODUCE SURFACE CHARACTERISTICS AFFECT PRODUCT QUALITY AND SAFETY

H. Wang | H. Feng | Y. Luo | A. Zhang

16. SANITARY DESIGN OF FRESH-CUT PROCESSING PLANTS

L. Lipschutz

17. SANITATION DESIGN OF FRESH-CUT PROCESSING AND PLANT PROCESSING

A. Turatti

18. MICROBIAL SAFETY OF FRESH-CUT VEGETABLES

D. O¿Beirne

19. THE EFFECT OF THE DECONTAMINATION PROCESS ON THE MICROBIAL AND NUTRITIONAL QUALITY OF FRESH-CUT VEGETABLES

20. BIOTECHNOLOGICAL APPROACHES TO IMPROVING QUALITY AND SAFETY OF FRESH-CUT FRUIT AND VEGETABLE PRODUCTS

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21. AN ELECTROCHEMICAL DNA SENSOR FOR THE DETECTION OF CHLOROPHYLLASE GENE EXPRESSION IN FRESH CUT BROCCOLI

P. Chaumpluk | N. Hadthamard | T. Kosakul | S. Kanlayanarat | E. Tamiya

22. GENOMIC APPROACHES – INNOVATIVE TOOLS TO IMPROVE QUALITY OF FRESH CUT PRODUCE

23. CHALLENGES FACING THE INDUSTRY AND SCIENTIFIC COMMUNITY IN MAINTAINING QUALITY AND SAFETY OF FRESH-CUT PRODUCE

Y. Luo

24. AN INTEGRATED TECHNOLOGY INCLUDING 1-MCP TO ENSURE QUALITY RETENTION AND CONTROL OF MICROBIOLOGY IN FRESH AND FRESH-CUT FRUIT PRODUCTS AT NON-IDEAL STORAGE TEMPERATURES

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26. USE OF NITRIC OXIDE TO REDUCE SURFACE BROWNING OF FRESH CUT LETTUCE AND APPLE SLICES

R.B.H. Wills | P. Pristijono | J.B. Golding

27. IMPROVED STRATEGIES FOR KEEPING OVERALL QUALITY OF FRESH-CUT PRODUCE

F. Artés | P. Gómez | F. Artés-Hernández | E. Aguayo | V. Escalona

28. CAROTENOIDS IN WATERMELON AND MANGO

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29. ROLE OF MINIMALLY PROCESSED FRUIT AND VEGETABLES ON THE DIET OF THE CONSUMERS IN THE XXI^ST CENTURY

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30. CULTIVATION MANAGEMENT ON THE FARM INFLUENCES POSTHARVEST QUALITY AND SAFETY

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34. EFFECT OF PRE-STORAGE AT LOW TEMPERATURE ON QUALITY OF DURIAN PULP STORED AT MARKET DISPLAY CONDITIONS

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C. Larrigaudière | D. Ubach | G. Oms-Oliu | O. Martín-Belloso

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P. Kakaew | H. Nimitkeatkai | V. Srilaong | S. Kanlayanarat

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A. León | D. Frezza | V. Logegaray | A. Chiesa

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E. Yasunaga | S. Yoshida | G. Furue | T. Uchino

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M. Ngarmsak

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J. Poubol | M. Inada | Y. Takiguchi | H. Izum

52. EFFECTS OF HYDROCOOLING AND CHITOSAN COATING ON BROWNING AND PHYSIOLOGICAL CHANGES IN FRESH-CUT ROSE APPLE

W. Worakeeratikul | V. Srilaong | A. Uthairatanakij | P. Jitareerat

53. EFFECT OF WHEY PROTEIN CONCENTRATE ON QUALITY AND BIOCHEMICAL CHANGES IN FRESH-CUT ROSE APPLE

W. Worakeeratikul | V. Srilaong | A. Uthairatanakij | P. Jitareerat

54. COMPARISON OF ACTIVE AND PASSIVE MODIFIED ATMOSPHERES ON QUALITY OF SHREDDED GREEN PAPAYA

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H.S. Cha | A.R. Youn | B.S. Kim

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K. Sa-nguanpuag | S. Kanlayanarat | K. Tanprasert

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K. Tanprasert | N. Jaikaew

62. MEASUREMENT OF THE PHYSICAL PROPERTIES OF CABBAGE

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63. ELECTRONIC NOSE RESPONSES OF FRESH-CUT APPLES AFFECTED BY POSTHARVEST TREATMENTS AND STORAGE TIME

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64. THE ROLE OF THE ANATOMICAL STRUCTURE OF APPLE FRUITS AS FRESH CUT PRODUCE

V. Zamorskyi