Preparation of beta@chitosan fresh-keeping coating and its effect on the quality of Taigu pear jujube

doi:10.3969/j.issn.1004-1524.20221442

Acta Agriculturae Zhejiangensis ›› 2023, Vol. 35 ›› Issue (9): 2212-2221.DOI: 10.3969/j.issn.1004-1524.20221442

• Food Science • Previous Articles Next Articles

Preparation of beta@chitosan fresh-keeping coating and its effect on the quality of Taigu pear jujube

WANG Shiyao(), XIN Zhenzhong, WANG Lian, WANG Yu()

College of Food Science and Engineering, Shanxi Agricultural University, Jinzhong 030800, Shanxi, China

Received:2022-10-09 Online:2023-09-25 Published:2023-10-09

Abstract

Abstract:

Taigu pear jujube often appears unfavorable storage phenomena, such as cracking, moldiness and decline of quality after harvest because its mature period is rainy season. As a result, the shelf life of fresh fruit is shortened and the commodity quality has decreased. In order to extend its shelf life, a kind of core-shell structure fresh-keeping coating with beta zeolite as the core phase and chitosan as the shell phase was prepared, and the effects of different ratios of the beta zeolite and chitosan on the post-harvest quality of Taigu pear jujube were further explored. The best ratio of beta zeolite and chitosan in fresh-keeping coating was explored through testing the hardness, weight loss rate, cell membrane permeability and soluble solid content. The results showed that after 70 days, the respiratory intensity of Taigu pear jujube treated with the fresh-keeping coating with the quality ratio of beta zeolite and chitosan of 1∶1.5 was 43.99 mg·kg^-1·h^-1, its hardness was 4.99 N. Compared to the initial situation, hardness remained 42%, its weight loss rate was 2.45%, its permeability of cell membrane increased by 48.67%, its soluble solid content decreased. These results suggested that beta @chitosan fresh-keeping coating could delay the increase of weight loss rate and cell membrane permeability of Taigu pear jujube to a certain extent, and inhibit the decrease of hardness and soluble solid content, thus improving the fruit storage quality.

Key words: Taigu pear jujube, chitosan, zeolite, shelf life

CLC Number:

WANG Shiyao, XIN Zhenzhong, WANG Lian, WANG Yu. Preparation of beta@chitosan fresh-keeping coating and its effect on the quality of Taigu pear jujube[J]. Acta Agriculturae Zhejiangensis, 2023, 35(9): 2212-2221.

Figures/Tables 6

Fig.1 Structure and morphology of beta molecular sieve A, X-ray powder diffraction; B, Carrier infrared spectrum; C, Scanning electron microscope; D, Transmission electron microscope.

Fig.2 N2 adsorption and desorption curve (A), corresponding micropore size distribution curve (B) and corresponding full-pore distribution curve (C) of beta molecular sieve

Fig.3 Structure of chitosan and compound preservative A, XRD diagram of acetyl chitosan and nano-chitosan; B, XRD pattern of composite preservative prepared by mixing different mass ratios of beta zeolite and nano-chitosan, mass ratios of a, b, c, d are 1∶1, 1∶1.25, 1∶1.5, 1∶1.75, respectively; C, Infrared spectrum of the composite film agent.

Fig.4 Changes in firmness of Taigu pear jujube during storage and weight loss rate of Taigu pear jujube during storage 1-4, The mass ratio of beta molecular sieve to chitosan oligosaccharide is 1∶1, 1∶1.25, 1∶1.5, 1∶1.75, respectively; 5, Distilled water; 6, No processing. Data marked without the same lowercase letter at the same storage time indicate significant differences at P<0.05. The same as below.

Fig.5 Changes of soluble solids content and cell membrane permeability of Taigu pear jujube during storage

Fig.6 Changes of respiratory rate of Taigu pear jujube during storage

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Preparation of beta@chitosan fresh-keeping coating and its effect on the quality of Taigu pear jujube

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