Effect of Chitosan-Mangosteen Peel Composite Coating on Blueberry Preservation

Jingyi LV; Dongle XU; Siyang DING; Mingyu SUN; Yingzhi ZHANG; Yonghong GE; jingxin CHEN; Canying LI

doi:10.13386/j.issn1002-0306.2020080159

Volume 42 Issue 8

Apr. 2021

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Science and Technology of Food Industry > 2021 > 42(8): 295-300. > DOI: 10.13386/j.issn1002-0306.2020080159

LV Jingyi, XU Dongle, DING Siyang, et al. Effect of Chitosan-Mangosteen Peel Composite Coating on Blueberry Preservation[J]. Science and Technology of Food Industry, 2021, 42(8): 295−300. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306. 2020080159.

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Effect of Chitosan-Mangosteen Peel Composite Coating on Blueberry Preservation

National & Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products, Food Safety Key Lab of Liaoning Province, College of Food Science and Technology, Bohai University, Jinzhou 121013, China

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Received Date: August 17, 2020
Available Online: January 27, 2021

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Abstract

Abstract

The ‘Northland’ blueberry fruits were treated with 0.5% chitosan (chitosan, CTS) or 0.5% chitosan (chitosan, CTS) composite 1% mangosteen peel extracts (mangosteen peel extracts, MPE) and then stored at low temperature (4±0.2) ℃. The physiological indexes related to storage quality and antioxidant capacity of blueberry fruit during storage were determined. The results indicated that compared with the control, CTS treatment and CTS combined with MPE treatment could slow down the decrease of firmness, soluble solids (TSS) content and water content of blueberry fruits during storage. In CTS-treated and CTS combined with MPE-treated fruits, the appearance of respiratory peak was delayed by seven days than the control. Both CTS treatment and CTS combined with MPE treatment could slow down the decreasing of vitamin C (V_C) contents and total phenol contents, and at the same time, delay the increasing of malondialdehyde (MDA) contents. During the late storage period (49 d), CTS combined with MPE treatment still maintained a higher level of DPPH· and ABTS⁺· free radical scavenging rate, which were 8.9% and 20.3% higher than the control, respectively, thus maintaining the antioxidant capacity of blueberry fruits. Among these three treatments, CTS combined with MPE treatment was the best. In conclusion, CTS combined with MPE coating treatment could effectively maintain the storage quality and antioxidant activity of blueberry fruits, and thus delayed its ripening and senescence process.
- blueberry,
- mangosteen skin extracts,
- chitosan,
- preservation,
- storage quality,
- antioxidant activity

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