Effects of Chitosan and Ultraviolet-C Treatments on Storage Quality of Winter Jujube

doi:10.7506/spkx1002-6630-201022104

FOOD SCIENCE ›› 2010, Vol. 31 ›› Issue (22): 462-466.doi: 10.7506/spkx1002-6630-201022104

• Packaging & Storage • Previous Articles Next Articles

Effects of Chitosan and Ultraviolet-C Treatments on Storage Quality of Winter Jujube

WANG Jin-li1，LIN Qiang2，LI Jian-jie3，FENG Chun-yan3，YANG Chun-yan3，RONG Rui-fen3,*

1. College of Food Science and Engineering, Qingdao Agricultural University, Qingdao 266109, China；
2. College of Biochemical Engineering, Beijing Union University, Beijing 100023, China；
3. College of Arts and Science, Beijing Union University, Beijing 100191, China

Received:2010-07-14 Revised:2010-11-06 Online:2010-11-25 Published:2010-12-29
Contact: RONG Rui-fen3 E-mail:ruifen@buu.edu.cn

Abstract

Abstract:

In order to improve disease resistance and extend storage time, color development, incidence and quality property of winter jujube with pre-harvested chitosan treatment and post-harvested ultraviolet-C (UV-C) treatment were analyzed during storage. Results indicated that chitosan treatment and 0.5－1 kJ/m2 UV-C irradiation could promote the color development, reduce the infection rate and disease index, and postpone disease incidence for 3－6 days. In addition, 0.5－1 kJ/m2 UV-C treatment could retain the contents of total acids, total sugar and vitamin C, and improve the product quality. However, chitosan treatment had not significant effect on the quality of winter jujube.

Key words: chitosan, ultraviolet-C (UV-C), winter jujube, storage quality

CLC Number:

TS255.3

WANG Jin-li1，LIN Qiang2，LI Jian-jie3，FENG Chun-yan3，YANG Chun-yan3，RONG Rui-fen3,*. Effects of Chitosan and Ultraviolet-C Treatments on Storage Quality of Winter Jujube[J]. FOOD SCIENCE, 2010, 31(22): 462-466 https://doi.org/10.7506/spkx1002-6630-201022104

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Effects of Chitosan and Ultraviolet-C Treatments on Storage Quality of Winter Jujube

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