Effect of Chitosan Treatment on Quality of Fresh-cut Apple during Cold Storage

doi:10.7506/spkx1002-6630-201422068

Abstract

Abstract:

This study aimed to determine the effect of chitosan treatment on the quality of fresh-cut ‘Hanfu’ apple during
storage. Fresh-cut apple slices were wrapped with 0.11 mm thick PE film and then stored at 4 ℃ after dipping in 0.5%,
1.0% and 1.5% chitosan solution for 3 min, respectively. Indexes related to maturity and aging were measured every 2 days
during the storage period. The results indicate that appropriate chitosan treatment maintained the sensory quality, inhibited
nutritional loss, reduced microbial levels, suppressed polyphenol oxidase activity and increased peroxidase activity in the
fresh-cut apple slices. Among the concentrations investigated, 1.0% chitosan exerted the best preservative effect on fresh-cut
apple slices stored at 4 ℃ for 12 days.

Key words: chitosan, fresh-cut apple, sensory quality, nutritional components, microorganism

CLC Number:

TS255

FAN Lin-lin, LI Meng-meng, FENG Xu-qiao*, HAN Peng-xiang, DUAN Xiao-ming, ZHANG Bei. Effect of Chitosan Treatment on Quality of Fresh-cut Apple during Cold Storage[J]. FOOD SCIENCE, doi: 10.7506/spkx1002-6630-201422068.

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Effect of Chitosan Treatment on Quality of Fresh-cut Apple during Cold Storage

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