Effect of Chitosan and Fish Gelatin Coatings on Preventing the Deterioration and Preserving the Quality of Fresh-Cut Apples
The effect of fish gelatin and chitosan coatings on the physicochemical characteristics of fresh-cut apples (<i>Malus pumila</i> Mill.), stored at 5 °C and 22 °C, was investigated. Chitosan provided an effective control for microbial growth, maintained firmness during 4...
| Main Authors: | , , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
MDPI AG
2019-05-01
|
| Series: | Molecules |
| Subjects: | |
| Online Access: | https://www.mdpi.com/1420-3049/24/10/2008 |
| _version_ | 1811267385178456064 |
|---|---|
| author | Yung-Shin Shyu Guan-Wen Chen Shao-Ching Chiang Wen-Chieh Sung |
| author_facet | Yung-Shin Shyu Guan-Wen Chen Shao-Ching Chiang Wen-Chieh Sung |
| author_sort | Yung-Shin Shyu |
| collection | DOAJ |
| description | The effect of fish gelatin and chitosan coatings on the physicochemical characteristics of fresh-cut apples (<i>Malus pumila</i> Mill.), stored at 5 °C and 22 °C, was investigated. Chitosan provided an effective control for microbial growth, maintained firmness during 4 days of storage at room temperature (22 °C), and 12 days at refrigerator (5 °C). The results indicated that chitosan coating caused a significant decrease (<i>p</i> < 0.05) in the <i>L</i>* value of cube color of cut apples. Fish gelatin−chitosan coatings mitigated the <i>L</i>* value and decrease in hue angle of the cut apple samples, at cold storage. Experimental results showed that fish gelatin−chitosan and chitosan coatings, can be used to mitigate the formation of vitamin C, due to respiration, microbial growth, and weight loss at cold storage. Fish gelatin−chitosan coating might be a better combination for maintaining appearance and extending shelf-life of cut apples, compared to only chitosan coatings. |
| first_indexed | 2024-04-12T21:01:31Z |
| format | Article |
| id | doaj.art-9de7c79fb48b45ac9b3f38ac62832637 |
| institution | Directory Open Access Journal |
| issn | 1420-3049 |
| language | English |
| last_indexed | 2024-04-12T21:01:31Z |
| publishDate | 2019-05-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Molecules |
| spelling | doaj.art-9de7c79fb48b45ac9b3f38ac628326372022-12-22T03:16:50ZengMDPI AGMolecules1420-30492019-05-012410200810.3390/molecules24102008molecules24102008Effect of Chitosan and Fish Gelatin Coatings on Preventing the Deterioration and Preserving the Quality of Fresh-Cut ApplesYung-Shin Shyu0Guan-Wen Chen1Shao-Ching Chiang2Wen-Chieh Sung3Department of Baking Technology and Management, National Kaohsiung University of Hospitality and Tourism, No.1, Songhe Rd., Xiaogang Dist., Kaohsiung City 81271, TaiwanDepartment of Food Science, National Taiwan Ocean University, 2 Pei-Ning Road, Keelung 20224, TaiwanDepartment of Food Science, National Taiwan Ocean University, 2 Pei-Ning Road, Keelung 20224, TaiwanDepartment of Food Science, National Taiwan Ocean University, 2 Pei-Ning Road, Keelung 20224, TaiwanThe effect of fish gelatin and chitosan coatings on the physicochemical characteristics of fresh-cut apples (<i>Malus pumila</i> Mill.), stored at 5 °C and 22 °C, was investigated. Chitosan provided an effective control for microbial growth, maintained firmness during 4 days of storage at room temperature (22 °C), and 12 days at refrigerator (5 °C). The results indicated that chitosan coating caused a significant decrease (<i>p</i> < 0.05) in the <i>L</i>* value of cube color of cut apples. Fish gelatin−chitosan coatings mitigated the <i>L</i>* value and decrease in hue angle of the cut apple samples, at cold storage. Experimental results showed that fish gelatin−chitosan and chitosan coatings, can be used to mitigate the formation of vitamin C, due to respiration, microbial growth, and weight loss at cold storage. Fish gelatin−chitosan coating might be a better combination for maintaining appearance and extending shelf-life of cut apples, compared to only chitosan coatings.https://www.mdpi.com/1420-3049/24/10/2008fresh-cut applechitosanfish gelatinquality |
| spellingShingle | Yung-Shin Shyu Guan-Wen Chen Shao-Ching Chiang Wen-Chieh Sung Effect of Chitosan and Fish Gelatin Coatings on Preventing the Deterioration and Preserving the Quality of Fresh-Cut Apples Molecules fresh-cut apple chitosan fish gelatin quality |
| title | Effect of Chitosan and Fish Gelatin Coatings on Preventing the Deterioration and Preserving the Quality of Fresh-Cut Apples |
| title_full | Effect of Chitosan and Fish Gelatin Coatings on Preventing the Deterioration and Preserving the Quality of Fresh-Cut Apples |
| title_fullStr | Effect of Chitosan and Fish Gelatin Coatings on Preventing the Deterioration and Preserving the Quality of Fresh-Cut Apples |
| title_full_unstemmed | Effect of Chitosan and Fish Gelatin Coatings on Preventing the Deterioration and Preserving the Quality of Fresh-Cut Apples |
| title_short | Effect of Chitosan and Fish Gelatin Coatings on Preventing the Deterioration and Preserving the Quality of Fresh-Cut Apples |
| title_sort | effect of chitosan and fish gelatin coatings on preventing the deterioration and preserving the quality of fresh cut apples |
| topic | fresh-cut apple chitosan fish gelatin quality |
| url | https://www.mdpi.com/1420-3049/24/10/2008 |
| work_keys_str_mv | AT yungshinshyu effectofchitosanandfishgelatincoatingsonpreventingthedeteriorationandpreservingthequalityoffreshcutapples AT guanwenchen effectofchitosanandfishgelatincoatingsonpreventingthedeteriorationandpreservingthequalityoffreshcutapples AT shaochingchiang effectofchitosanandfishgelatincoatingsonpreventingthedeteriorationandpreservingthequalityoffreshcutapples AT wenchiehsung effectofchitosanandfishgelatincoatingsonpreventingthedeteriorationandpreservingthequalityoffreshcutapples |