Welcome to Chinese Journal of Tropical Crops,

Chinese Journal of Tropical Crops ›› 2019, Vol. 40 ›› Issue (4): 758-765.DOI: 10.3969/j.issn.1000-2561.2019.04.021

• Agricultural Product Processing, Preservation, Storage, Analysis and Detection • Previous Articles     Next Articles

Effects of Different Concentrations of Chitosan Treatment on Quality Attributes and Storage Behavior of Harvested ‘Jianyang Tangelo’ Fruit

JI Ying1,2,LIN Hetong2,*(),JIANG Xuanjing2,3,HUANG Huaming1,LI Na2,XIAO Yanyun2   

  1. 1. Fujian Forestry Vocational Technical College, Nanping, Fujian 353000, China
    2. College of Food Science, Fujian Agriculture and Forestry University, Fuzhou, Fujian 350002, China
    3. College of Oceanology and Food Science, Quanzhou Normal University, Quanzhou, Fujian 362000, China
  • Received:2018-09-24 Revised:2018-12-25 Online:2019-04-15 Published:2019-05-21
  • Contact: Hetong LIN

Abstract:

The effects of different concentrations of chitosan treatment on the physiological attributes, nutritional quality and storage behavior of harvested ‘Jianyang Tangelo’ fruit during storage at (10±1)℃ were investigated. Compared with the control ‘Jianyang Tangelo’ fruit, chitosan treatment could reduce fruit respiration rate, delay the increase of pericarp cell membrane permeability, suppress the decrease of hue angle value of fruit surface, maintain higher contents of total soluble solids (TSS), titratable acidity, total sugars, vitamin C and carotenoid in the pulp of ‘Jianyang Tangelo’ fruit. In addition, chitosan treatment reduced fruit weight loss and fruit decay, kept higher rate of commercially acceptable fruit. Among the treatments, the fruits treated with chitosan diluted by 500 times showed the best quality, since the rate of commercially acceptable fruit maintained higher than 95%, the disease index kept lower than 0.1, the low water phenomenon of juicy cell was almost not observed and the weight loss rate could be controlled under 5%. The optimal chitosan treatment for ‘Jianyang Tangelo’ fruit was the 1:500 (Vchitosan: Vchitosan+water) dilution, which might be a pro mising method for keeping quality and prolonging shelf-life of harvested ‘Jianyang Tangelo’ fruit.

Key words: Jianyang Tangelo, fruit, chitosan, physiological attributes, nutritional quality, storage behavior