Fresh-keeping effects on cucumber in low temperature with cold shock treatment and film-coating with chitosan

doi:10.13386/j.issn1002-0306.2013.12.043

Fresh-keeping effects on cucumber in low temperature with cold shock treatment and film-coating with chitosan[J]. Science and Technology of Food Industry, 2013, (12): 296-299. DOI: 10.13386/j.issn1002-0306.2013.12.043

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Fresh-keeping effects on cucumber in low temperature with cold shock treatment and film-coating with chitosan

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0℃ mixture of ice and water used as cold shock medium, 1.5% chitosan solution used as the film- coating agent, the fresh-keeping effects on cucumber in low temperature were studied. The cold shock treatment was controlled for 20, 40 and 60min, then these cucumbers were put in the refrigerator at 8℃. In the storage time, the respiration intensity, contents of titration acid, chlorophyll and MDA were tested, and the hardness, weight loss, chilling injury index of the cucumber were analyzed. Results showed that the treatment of cold-shocking 40min +1.5% chitosan film had the good effects on fresh-keeping on cucumber at low temperature.

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Science and Technology of Food Industry

Fresh-keeping effects on cucumber in low temperature with cold shock treatment and film-coating with chitosan

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