Effects of Chitosan Coatings on Physiology and Quality of Dtored Leek-balts

Abstract

Abstract: In this study, leek-balts were soaked with chitosan solution to form a coating on their surfaces. During 30 days stored at 4℃ , the weight loss, decaying index, opening rate of boot, weight increase of boot, fibrin, and VC content of the leek balts were investigated. The results showed that chitosan coating has preserves fresh effects on leek-blats of the treatments, 1%～1.5% chitosan coating shows better fresh keeping effects on leek-balts store, with less weight loss, better blooming rate, and weight increment of boot and fibrin content, and higher content of chlorophyll and vitamin C.

Key words: leek-balt, chitosan coating, postharvest physiology, quality

WU Chuan-Wan, DU Xiao-Feng, WANG Wei-Zhong, TIAN Xing-Jun. Effects of Chitosan Coatings on Physiology and Quality of Dtored Leek-balts[J]. FOOD SCIENCE, 2007, 28(3): 334-337.

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Effects of Chitosan Coatings on Physiology and Quality of Dtored Leek-balts

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