FOOD SCIENCE ›› 2009, Vol. 30 ›› Issue (4 ): 277-281.doi: 10.7506/spkx1002-6630-200904063

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Effects of Chitosan-based Coating on Safety and Storage Quality of Fresh-cut Chinese Winter Jujube

WAN Li1，SHEN Lin1,2，ZHAO Dan-ying1，DING Yang1，SHENG Ji-ping1,*   

  1. (1. College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China；
    2. College of Food Science, Xinjiang Agricultural University, Urumqi 830052, China)
  • Received:2008-12-09 Online:2009-02-15 Published:2010-12-29
  • Contact: SHENG Ji-ping1,* E-mail:pingshen@cau.edu.cn

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Abstract:

A novel chitosan-based coating was developed through orthogonal test with inferior Chinese winter jujube used as experimental material and loss of vitamin C as a indicator. The results showed that the best formula of coating is 1.5% of chitosan, 1% of citric acid, 2% of whey protein and 0.3% of CaCl2. The quality of fresh-cut winter jujube is improved significantly by chitosan-based coating treatment, which is stored at 2 ℃. The coating can strongly inhibit the numbers of total bacteria, yeast, mold and E.coli, prevent microbial contamination, reduce the degradation and transformation of nutrients, and decrease the content of total sugar and soluble protein. The activities of some antioxidant enzymes (CAT, POD and SOD) also indicated that the treatment of chitosan-based coating can prevent the quality degradation of fresh-cut Chinese winter jujube.

Key words: chitosan, coating, winter jujube, fresh-cut

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