Effect of Chitosan Coating with Cinnamon Oil on the Quality and Physiological Attributes of China Jujube Fruits. (30th September 2015)

• Record Type: Journal Article
• Authors: Xing, Yage; Lin, Hongbin; Cao, Dong; Xu, Qinglian; Han, Wenfeng; Wang, Ranran; Che, Zhenming; Li, Xihong
• Other Names: Chorianopoulos Nikos Academic Editor.
• Is Part Of: BioMed research international. Volume 2015(2015)
• Publication Date: 2015-09-30
• Subjects: Medicine -- Periodicals; Biology -- Periodicals; Biotechnology -- Periodicals; Life sciences -- Periodicals; 610.5
• DOI: 10.1155/2015/835151
• Languages: English
• ISSNs: 2314-6133

Abstract

Abstract : Effects of chitosan coating with cinnamon oil on the physiological attributes and preservation quality of China jujube fruits during storage at 4°C for 60 days were investigated. Results indicated that weight loss and decay of jujube fruits were significantly reduced by chitosan-oil coating during the period of 60-day storage, which also exhibited a quite beneficial effect on maintaining the sensory quality for jujube fruits. Meanwhile, the contents of vitamin C and titratable acid decreased to 3.08 mg·g −1 and 0.342% for the fruits treated by chitosan-oil coating (1.0% + 0.10%), respectively. Polyphenol oxidase, superoxide dismutase, and peroxidase activities were 13.40 U·g −1, 14.53 U·g −1, and 63.6 U·g −1 at the end of storage, respectively. The contents of total soluble phenolics and MDA were 34.51 mg·g −1 and 19.43 μ mol·g −1 for the combined coating treated samples and control fruits, respectively. These results suggested that the chitosan-oil coating might be recognized as one efficiency technology on the preservation quality of jujube fruits during the storage time.