Effect of Controlled Atmosphere Storage and Chitosan Coating on Quality of Fresh-Cut Jackfruit Bulbs

被引：38

作者：

Saxena, Alok ^{[1
]}

Saxena, Tanushree Maity ^{[1
]}

Raju, P. S. ^{[1
]}

Bawa, A. S. ^{[1
]}

机构：

[1] Def Food Res Lab, Fruits & Vegetables Technol Discipline, Mysore 570011, Karnataka, India

来源：

FOOD AND BIOPROCESS TECHNOLOGY | 2013年 / 6卷 / 08期

关键词：

Jackfruit bulbs; Controlled atmosphere storage; Chitosan coating; Phenolics; Ascorbic acid; SHELF-LIFE;

D O I：

10.1007/s11947-011-0761-x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

Fresh-cut jackfruit bulbs were evaluated for quality changes as effect of an additive pretreatment with CaCl2, ascorbic acid, citric acid, and sodium benzoate followed by chitosan coating. Different types of samples such as pretreated and coated, only pretreated, only coated, and untreated were subjected to controlled atmosphere (CA) storage (3 kPa O-2 + 6 or 3 kPa CO2; N2 balance) or normal air at 6 A degrees C. CA conditions, pretreatment, as well as chitosan coating in synergy with each other, could significantly minimize the loss in total phenolics and ascorbic acid content of the samples to the levels of around 5% and 17%, respectively, during extended storage up to 50 days. Chitosan coating could also restrict the changes in microbial load. The CA condition of 3 kPa O-2 + 6 kPa CO2 was found to render higher efficacy in retaining quality attributes of the samples.

引用

页码：2182 / 2189

页数：8

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