|Table of Contents|

Effect of Chitosan Derivative Coatings on Quality of Leaf Mustard(PDF)

《北方园艺》[ISSN:1001-0009/CN:23-1247/S]

Issue:
2013年20期
Page:
123-126
Research Field:
Publishing date:

Info

Title:
Effect of Chitosan Derivative Coatings on Quality of Leaf Mustard
Author(s):
CHEN Qun-chao; LI Xiao-xue; HUANG Jian-ying; ZHOU Yan
Zhejiang Province Key Laboratory of Food Safety，College of Food and Biological Engineering，Zhejiang Gongshang University，Hangzhou，Zhejiang 310035
Keywords:
leaf mustard; chitosan coating; chitosan; carboxymethyl chitosan
PACS:
S 637
DOI:
-
Abstract:
Taking chitosan (CTS) and carboxymethyl chitosan (CMC) as materials, and leaf mustard as research objective,effects of different concentration of CTS and CMC coatings on postharvest quality of leaf mustard were investigated via determining sensory evaluation，water loss rate，ascorbic acid，chlorophyll content and total phenols content.The leaf mustards were stored in refrigeratory at 4℃ and 75% humidity.The results showed that 0.6% CMC treatments could retard the leaf mustards’ transpiration effectively and reduce the loss of ascorbic acid，chlorophyll content and total phenols content.On the fifth day，the sensory evaluation of control group reached to a unacceptable level (under 7.0)，whereas the 0.6% CMC treatments reached the same level after 4 days.On the ninth day，the water loss rate of 0.6% CMC and control group were 13.7% and 19.3%，respectively.The chlorophyll content of 0.6% CMC and control group were 0.23 mg/100gFW and 0.18 mg/100gFW respectively at that time.Also，the 0.6% CMC treatments had a good effect on retarding the ascorbic acid and total phenols content.

References:

[1]Albanese D，Russo L，Cinquanta L，et al.Physical and chemical changes in minimally processed green asparagus during cold-storage[J].Food?Chemistry，2007，101：274-280.

[2]彭景龙.重氮化偶合HPLC法测定食品中的亚硝酸盐含量[J].粮油食品科技，2006(5)：48-50.

[3]刘峥颢，吴广臣，王庭欣.壳聚糖保鲜食品的机理及其应用的研究[J].食品科学，2005(26)：533-537.

[4]Dutta K，Dutta J.Chitin and chitosan：chemistry properties and applications[J].Journal of Scientific & Industrial Research，2004，63：20-31.

[5]Valérie D，Vinod D V.Pharmaceutical applications of chitosan[J].Pharmaceutical Science and Technology Today，1998(6)：246-252.

[6]Majeti N V，Ravi K.A review of chitin and chitosan applications[J].Reactive and Functional Polymers，2000(11)：1-27.

[7]Marguerite?R.Chitin and chitosan：Properties and applications[J].Progress?in Polymer Science，2006(7)：603-632.

[8]Wu H，Wang D，Shi J，et al.Effect of the complex of Zinc (II) and Cerium(IV) with chitosan on the preservation quality and degradation of organophosphorus pesticides in Chinese Jujube[J].Journal of Agriculture and Chemistry，2010，58：5757-5762.

[9]Du J，Gemma H，Iwahori S.Effects of chitosan coating on the storage of peach，Japanese pear，and kiwifruit[J].Journal of the Japanese Society for Horticultural Science，1997，66：15-22.

[10]Salvador-Figueroa M，Aragon-Gomez W，Hernandez-Ortiz E，et al.Effect of chitosan coating on some characteristics of mango (Mangifera indicaL.) “Ataulfo” subjected to hydrothermal process[J].African Journal of Agricultural?Research，2011(19)：5800-5807.

[11]Santos C A A，de Castro J V，Picoli A A，et al.Effects of chitosan and film packaging on quality of peaches after cold storage[J].Revista Brasileira de Fruticultura，2008(30)：88-93.

[12]Pushkala R，Parvathy K R，Srividya N.Chitosan powder coating，a novel simple technique for enhancement of shelf life quality of carrot shreds stored in macro perforated LDPE packs[J].Innovative Food Science and Emerging Technologies，2012(11)：11-20.

[13]李文香，张敏，余汉清.绿芦笋的减压保鲜试验[J].无锡轻工大学学报，2004(6)：38-42.

[14]李军.钥蓝比色法测定还原型维生素C[J].食品科学，2000(8)：42-45.

[15]曹建康，姜微波，赵玉梅.果蔬采后生理生化实验指导[M].北京：中国轻工业出版社，2007.

[16]钱江潮，刘昌胜.福林-酚法测定红霉素[J].中国抗生素杂志，1995(3)：220-221.

[17]朱东兴，曹峰丽，郁达.叶菜采后生理与贮藏保鲜研究及应用[J].保鲜与加工，2006(1)：1-6.

[18]陆广念，朱志雄，宋晓敏.常见蔬菜抗氧化活性与总酚含量的研究[J].食品科技，2009(9)：68-71.


Memo

Memo:
-
Last Update: 2014-08-27