Effect of Chitosan Coating on Physiology and Quality of Water Caltrop (Trapa acornis Nakano) Fruits during Storage

Abstract

Abstract: Fresh water caltrop (Trapa acornis Nakano) fruits are very perishable and susceptible to browning, thus resulting in a short shelf life. In this study, fresh water caltrop fruits were coated with chitosan solutions at concentrations of 0.0, 1.0 g/100 mL and 2.0 g/100 mL, respectively, and stored at (4 ± 1 )℃ and relative humidity of (90 ± 2)% for 15 days. Fresh weight loss, and the contents of vitamin C, total phenolics, total soluble sugar, sucrose, reducing sugar, total soluble solid and malondialdehyde (MDA), as well as the activities of polyphenol oxidase (PPO), ascorbate peroxidase (APX), superoxide dismutase (SOD) and catalase (CAT) were determined periodically to evaluate the effect of chitosan coating on the quality and physiology of fresh water caltrop fruits during storage. The results showed that chitosan coating at concentrations of 1.0 g/100 mL and 2.0 g/100 mL significantly reduced the fresh weight loss of fruits, and retarded the decline of vitamin C, total phenolics, total soluble sugars, sucrose, reducing sugar and total soluble solid contents when compared with the control, thus maintaining fruit quality. Furthermore, chitosan coating at both concentrations also inhibited PPO activity, delayed the increase of APX and SOD activities, and decreased MDA accumulation when compared with the control. In conclusion, chitosan coating is effective in preserving the quality properties, delaying the senescence and prolonging the shelf life of water caltrop fruits.

Key words: Trapa acornis Nakano, chitosan, quality, physiology

CLC Number:

TS255

References

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