Effects of chitosan coating on shelf life and quality of fresh-cut Chinese water chestnut

Application of chitosan coating to browning control and quality maintenance of fresh-cut Chinese water chestnut (CWC) was investigated. Fresh-cut CWC were treated with aqueous solution of 0.5. 1 or 2 g chitosan, 100 mL, placed into trays over-wrapped with plastic films. and then stored at 4degreesC. Changes in color. total phenolic content and phenylalanine ammonia lyase (PAL), polyphenol oxidase (PPO and peroxidase (POD) activities were measured. The effects of chitosan coating on eating quality and overgrowth of spoilage organisms were also evaluated. Application of chitosan coating delayed discoloration associated with reduced activities of PAL. PPO and POD as well as low er total phenolic content. and slogged don the loss in eating quality associated with higher contents of total soluble solids. titrratable acidity and ascorbic acid of fresh-cut CWC. Disease development of the fresh-cut CWC-treated chitosan coating, was also inhibited compared to the control. Increasing the concentration of chitosan coating markedly enhanced the beneficial effects. The results showed that application of chitosan coating effectively extended shelf life and maintained quality of fresh-cut CWC. (C) 2003 Swiss Society of Food Science and Technology. Published by Elsevier Science Ltd. All rights reserved.