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|Abstract:||Litchi [<b style=""><i style="">Litchi chinensis</i></b> <b style="">(Gaertn.) Sonn.</b>] pulp is very perishable and thus has a short shelf life, with marketers and consumers alike desiring a longer period. Chinese researchers have investigated the effects of chitosan coating on quality maintenance and shelf-life extension of peeled fruits of cv. ‘Huaizhi’. Manually peeled litchi fruits were treated with aqueous solutions of 0%, 1%, 2% or 3% of chitosan, placed into trays over-wrapped with plastic film, and then stored at −1°C. Changes in sensory quality in terms of taste and colour scales and weight loss were evaluated. Polyphenol oxidase (PPO) and peroxidase (POD) activities were also measured. Application of chitosan coating retarded weight loss and the decline in sensory quality, with higher contents of total soluble solids, titratable acid and ascorbic acid and suppressed the increase in activities of PPO and POD. The results showed that application of chitosan coating effectively maintained quality attributes and extended shelf life of the peeled fruit [Dong Huaqiang, Cheng Liangying, Tan Jiahou, Zheng Kunwang and Jiang Yueming, Effects of chitosan coating on quality and shelf life of peeled litchi fruit, <i style="">J Food Eng</i>, 2004, <b style="">64</b>(3), 355-358]. |
|ISSN:||0975-1092 (Online); 0972-592X (Print)|
|Appears in Collections:||NPR Vol.4(4) [July-August 2005]|
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