Effect of Chitosan Composite Coatings with Salicylic Acid and Titanium Dioxide Nanoparticles on the Storage Quality of Blackcurrant Berries
| Autor: | Yage Xing, Yu Wu, Tianyi Yue, Qinglian Xu, Xiaomin Wang, Shuang Yang, Ping Yang, Xunlian Guo, Lin Xu |
|---|---|
| Rok vydání: | 2021 |
| Předmět: |
chemistry.chemical_classification
Materials science Vitamin C salicylic acid Flavonoid technology industry and agriculture Titratable acid Surfaces and Interfaces Engineering (General). Civil engineering (General) nervous system diseases Surfaces Coatings and Films Chitosan chemistry.chemical_compound chemistry nano-TiO2 quality Anthocyanin Materials Chemistry Postharvest Composition (visual arts) Food science TA1-2040 chitosan blackcurrant Salicylic acid |
| Zdroj: | Coatings Volume 11 Issue 6 Coatings, Vol 11, Iss 738, p 738 (2021) |
| ISSN: | 2079-6412 |
| DOI: | 10.3390/coatings11060738 |
| Popis: | The use of chitosan and chitosan composite coatings for the preservation of fruits and vegetables during storage is attracting increasing attention. In this study, a chitosan-based edible coating, as well as a second chitosan-based edible coating containing salicylic acid (CTS + SA), a third containing nanosized titanium dioxide particles (CTS + TiO2), and a fourth containing a combination of these two (CTS + SA + TiO2) were evaluated in terms of their effects on the postharvest quality of blackcurrant fruit during storage at 4 °C. The results showed that compared with the other three treatment groups, the blackcurrants treated with CTS + SA + TiO2 underwent the smallest changes in weight loss, total soluble solids, titratable acidity, vitamin C, and total anthocyanin content, and retained the highest total flavonoid content. This combined treatment significantly inhibited polyphenol oxidase activity during storage, and the CTS + SA + TiO2 samples also displayed the lowest malondialdehyde content. These results, thus, indicate that the CTS + SA + TiO2 composite coating could maintain the nutrient composition of blackcurrants, thereby playing a significant role in preserving the quality of this fruit at 4 °C. |
| Databáze: | OpenAIRE |
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