Effect of edible chitosan coating on combined ultrasound and NaOCl treated kiwi fruits during refrigerated storage

Subbarao K. V., . and Vivek K., . Effect of edible chitosan coating on combined ultrasound and NaOCl treated kiwi fruits during refrigerated storage. pp. 101-108. ISSN 2231-7546

Fresh cut kiwi fruit samples were coated with chitosan solution at concentrations of 0 (control) 0.006 0.8 and 1 respectively. Coated fruits were kept in the previously sterilized zip wrap pouches and stored at 51C for 10days. Fresh cut kiwi fruits were evaluated by measuring mass loss pH total soluble solids (TSS) titrable acidity (TA) vitamin C firmness respiration rate (RR) total phenolic content (TPC) microbial counts (total bacteria yeast and mold) and sensory quality. It was observed that the chitosan coating could significantly preserve the fresh cut kiwi fruits by delaying the fruit senescence minimizing the growth of microorganisms and maintaining the sensory quality (colour smell taste texture and overall liking). Treatment with 0.8 and 1.0 chitosan coating significantly (p0.05) reduced the mass loss RR growth of microorganisms and improves the sensory quality of ultrasound combined with sodium hypochlorite (NaOCl) treated fresh cut kiwi fruit during 10 days of storage at 5C.

Full text available from: Official URL: http://www.ifrj.upm.edu.my/25%20(01)%202018/(13).p...

Abstract

Fresh cut kiwi fruit samples were coated with chitosan solution at concentrations of 0 (control) 0.006 0.8 and 1 respectively. Coated fruits were kept in the previously sterilized zip wrap pouches and stored at 51C for 10days. Fresh cut kiwi fruits were evaluated by measuring mass loss pH total soluble solids (TSS) titrable acidity (TA) vitamin C firmness respiration rate (RR) total phenolic content (TPC) microbial counts (total bacteria yeast and mold) and sensory quality. It was observed that the chitosan coating could significantly preserve the fresh cut kiwi fruits by delaying the fruit senescence minimizing the growth of microorganisms and maintaining the sensory quality (colour smell taste texture and overall liking). Treatment with 0.8 and 1.0 chitosan coating significantly (p0.05) reduced the mass loss RR growth of microorganisms and improves the sensory quality of ultrasound combined with sodium hypochlorite (NaOCl) treated fresh cut kiwi fruit during 10 days of storage at 5C.

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Item Type:	Article
AGROVOC Term:	Kiwifruits
AGROVOC Term:	Actinidia deliciosa
AGROVOC Term:	Coating
AGROVOC Term:	Chitosan
AGROVOC Term:	Refrigerated storage
AGROVOC Term:	Acidity
AGROVOC Term:	Vitamin c
AGROVOC Term:	Firmness
AGROVOC Term:	Respiration rate
AGROVOC Term:	Phenolic content
Depositing User:	Ms. Suzila Mohamad Kasim
Last Modified:	24 Apr 2025 06:28
URI:	http://webagris.upm.edu.my/id/eprint/23996

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