Effects of Nano-CaCO3-Modified Chitosan Coating on Physiological and Biochemical Indexes of Fresh-cut Eggplant Fruits

doi:10.7506/spkx1002-6630-200904060

FOOD SCIENCE ›› 2009, Vol. 30 ›› Issue (4): 264-267.doi: 10.7506/spkx1002-6630-200904060

Previous Articles Next Articles

Effects of Nano-CaCO3-Modified Chitosan Coating on Physiological and Biochemical Indexes of Fresh-cut Eggplant Fruits

XU Ting-qiao，LUO Zi-sheng*，XU Xiao-ling，CHEN Ya-qi，XIE Jing，HU Jia-wei

(Department of Food Science and Nutrition, Zhejiang University, Hangzhou 310029, China)

Received:2008-04-01 Revised:2008-08-07 Online:2009-02-15 Published:2010-12-29
Contact: LUO Zi-sheng*， E-mail:luozisheng@zju.edu.cn

Abstract

Abstract:

After stored at 10 ℃ for 5 days, the firmness and total soluble solid (TSS) content of eggplant fruits treated with modified chitosan are higher than those of fruits treated with unmodified chitosan by 5% and 7% respectively, while the total bacteria and weigh loss of fruits treated with modified chitosan are less than those of fruits treated with unmodified chitosan by 32% and 10% respectively. Also, modified chitosan more effectively inhibits activities of polyphenol oxidase and peroxidase, and maintain the higher level of L and the lower level of BI. Therefore, chitosan modified with nano-CaCO3 has potential value in fresh cut eggplant fruit storage.

Key words: chitosan, nano-CaCO3, eggplant fruit

CLC Number:

TS205

XU Ting-qiao，LUO Zi-sheng*，XU Xiao-ling，CHEN Ya-qi，XIE Jing，HU Jia-wei. Effects of Nano-CaCO3-Modified Chitosan Coating on Physiological and Biochemical Indexes of Fresh-cut Eggplant Fruits[J]. FOOD SCIENCE, 2009, 30(4): 264-267.

[1]	GU Qian, ZHOU Jing, ZHANG Jianmei, SHANG Zhi, SHEN Ting, YANG Xiaojun, HU Weicheng. Preparation of Ginsenoside Rh2-Loaded Chitosan Nanoparticles and Its Cytotoxicity to A549 Cells [J]. FOOD SCIENCE, 2021, 42(7): 162-168.
[2]	LI Jiayi, CHEN Sai, LIU Yongle, YU Jian, LI Xianghong, HUANG Yiqun, WANG Faxiang. Effect of Chitosan Coating Incorporated with Food Preservatives on the Muscle Quality of Grass Carp during Cold Storage [J]. FOOD SCIENCE, 2021, 42(7): 220-225.
[3]	CHEN Xiaohan, PANG Jie, WU Chunhua. Fabrication and Characterization of Antimicrobial Food Packaging Materials Composed of Konjac Glucomannan, Chitosan and Fulvic Acid [J]. FOOD SCIENCE, 2021, 42(7): 232-239.
[4]	MEI Jialin, LIU Quanwei, LI Tingting, LI Jianrong, MOU Weili, GUO Xiaohua. Characteristics of Chitosan/Vanillin/Polyvinyl Alcohol Composite Electrospun Nanofiber Film and Its Application in the Preservation of Turbot [J]. FOOD SCIENCE, 2021, 42(5): 221-227.
[5]	QIN Dandan, WU Qiong, BAI Yang, CAO Huixin, LIU Menglin. Preparation of Auricularia auricular Polysaccharide/Chitosan Edible Composite Film and Its Preservative Effect on Fresh Beef [J]. FOOD SCIENCE, 2021, 42(5): 246-251.
[6]	CHEN Fengxia, CAO Jun, LIU Yumei. Effect of Hops Extract on the Properties and Release Behavior of Chitosan/Polyethylene Bilayer Film [J]. FOOD SCIENCE, 2021, 42(3): 219-226.
[7]	LIU Rong, CUI Yuanyuan. Effect of UV-C Irradiation and Chitosan Coating on Preserving the Quality of Fresh-Cut Chinese Yam [J]. FOOD SCIENCE, 2021, 42(3): 289-295.
[8]	MAO Zhijuan, ZHANG Kunming, HUANG Yongchun, GUO Yan, YANG Feng, REN Xian’e, AI Shuo. Ultrasonic-assisted Preparation and Stability Evaluation of W/O Emulsion Containing Chitosan [J]. FOOD SCIENCE, 2021, 42(2): 8-16.
[9]	GUO Xin, LIN Yuzhao, LIN Hetong, LI Qian, DUAN Ruiqi, ZHU Wenjing. Effect of Chitosan Treatment on Disease Index, Disease Resistant-Related Enzyme Activities and Disease Resistance-Related Substance Contents in Passiflora caerulea L. Fruit during Storage [J]. FOOD SCIENCE, 2021, 42(15): 206-212.
[10]	LI Baoxiang, YU Yilin, HE Yue, GUO Lirong, REN Dan, XU Dan. Effect of Chitosan-Nanocrystal Cellulose Composite Coating on the Preservation of Shatangju Mandarin [J]. FOOD SCIENCE, 2021, 42(13): 185-192.
[11]	CHEN Xiaohan, PANG Jie. Fabrication of pH-Responsive Hydrogels Composed of Chitosan-Fulvic Acid Microparticles and Konjac Glucomannan [J]. FOOD SCIENCE, 2021, 42(12): 8-16.
[12]	REN Shuang, HE Xiaoye, LIU Jinfang, MAO Like, GAO Yanxiang, YUAN Fang. Preparation and Characterization of β-Lactoglobulin-Chitosan Covalent Conjugate under High Pressure Processing and Emulsion Stabilized by It [J]. FOOD SCIENCE, 2021, 42(11): 116-123.
[13]	JIANG Feihong, LEI Huanqing, REN Tingting, MENG Diaoqin, YUE Tianli,. Preparation and Adsorption Properties of Magnetic Fe3O4/Chitosan Microspheres for Separation of Organic Acids from Apple Juice [J]. FOOD SCIENCE, 2020, 41(9): 7-14.
[14]	CHEN Ting, ZHAO Jiuyang, LIU Yumei. Release Behavior of Incorporated Hop Extract from Gelatin-Chitosan Antibacterial Film [J]. FOOD SCIENCE, 2020, 41(3): 151-158.
[15]	WU Jiao, YANG Hua, ZHANG Jiatao, ZHANG Ran, SUN Tong, XIE Jing, GUO Xiaohua, YU Jianyang, LI Jianrong. Preservation Effect of in-Situ Synthetic Nano-SiOx/Lysozyme/Teapolyphenols/Chitosan Composite Coatings on Sea Bass Fillets [J]. FOOD SCIENCE, 2020, 41(23): 181-189.

Effects of Nano-CaCO3-Modified Chitosan Coating on Physiological and Biochemical Indexes of Fresh-cut Eggplant Fruits

RichHTML

PDF (PC)

Knowledge

Abstract

Cite this article

share this article

References

Related Articles 15

Recommended Articles

Metrics

Comments