Articles
QUALITY OF FRESH-CUT GUAVA (PSIDIUM GUAJAVA L.) AS AFFECTED BY CHITOSAN TREATMENT
Article number
746_55
Pages
449 – 454
Language
English
Abstract
The effects of chitosan coating on the quality of fresh-cut guava fruit (Psidium guajava L.) were studied.
Whole guava cv.
Klom-Sali were sliced into 8 sections and coated with cold chitosan solution (4°C) at the concentrations of 0 (control), 0.05, 0.1 and 0.2% (v/v). The treated fresh-cut sections were enclosed with PVC film on the foam trays and stored at 4°C for 7 days.
The data showed that the fruit coated with chitosan at all concentrations had delayed weight loss, L value of guava peel and total soluble solids for 7 days compared to control, whereas there were no significant effects on firmness, titratable acidity, total ascorbic acid, a, b value of guava peel and respiration rates of fresh-cut guava among all treatments.
The accumulation of internal CO2 concentrations was higher in coated guava sections but there was no off-flavour.
Whole guava cv.
Klom-Sali were sliced into 8 sections and coated with cold chitosan solution (4°C) at the concentrations of 0 (control), 0.05, 0.1 and 0.2% (v/v). The treated fresh-cut sections were enclosed with PVC film on the foam trays and stored at 4°C for 7 days.
The data showed that the fruit coated with chitosan at all concentrations had delayed weight loss, L value of guava peel and total soluble solids for 7 days compared to control, whereas there were no significant effects on firmness, titratable acidity, total ascorbic acid, a, b value of guava peel and respiration rates of fresh-cut guava among all treatments.
The accumulation of internal CO2 concentrations was higher in coated guava sections but there was no off-flavour.
Authors
C. Thommohaway, S. Kanlayanarat, A. Uthairatanakij, P. Jitareerat
Keywords
chitosan, fresh-cut guava, quality, shelf life
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