The preservation performance of chitosan coating with different molecular weight on strawberry using electrostatic spraying technique
In this study, chitosan (CH) coating with different number-average molecular weight (MW, ca. 5, 19 and 61 kDa) was electrostatic sprayed on strawberry. The effects of MW on strawberry quality changes were evaluated during 15 days of storage at 4 °C. The qualities of strawberry included mold growth,...
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| Veröffentlicht in: | International journal of biological macromolecules 2020-05, Vol.151, p.278-285 |
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| creator | Jiang, Yongli Yu, Li Hu, Yunwen Zhu, Zichun Zhuang, Chenjun Zhao, Yanyun Zhong, Yu |
| description | In this study, chitosan (CH) coating with different number-average molecular weight (MW, ca. 5, 19 and 61 kDa) was electrostatic sprayed on strawberry. The effects of MW on strawberry quality changes were evaluated during 15 days of storage at 4 °C. The qualities of strawberry included mold growth, weight loss, firmness, total soluble solids (TSS), pH, flavonoids content, superoxide dismutase (SOD) activity and malondialdehyde (MDA) content. Results showed that CH coating could significantly maintain the strawberry qualities during storage compared to uncoated treatment. CH coating with 61 kDa was more effective in retarding the increases of pH and MDA, and could better maintain flavonoids content. However, MW had no significant impact on mold growth, weight loss, firmness, SOD activity of coated strawberry. According to evaluation criteria, CH coating with 61 kDa had better performance on strawberry preservation with the highest synthetic value (6.93), and could be used to maintain quality and prolong the shelf life of strawberry during cold storage. |
| doi_str_mv | 10.1016/j.ijbiomac.2020.02.169 |
| format | Article |
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The effects of MW on strawberry quality changes were evaluated during 15 days of storage at 4 °C. The qualities of strawberry included mold growth, weight loss, firmness, total soluble solids (TSS), pH, flavonoids content, superoxide dismutase (SOD) activity and malondialdehyde (MDA) content. Results showed that CH coating could significantly maintain the strawberry qualities during storage compared to uncoated treatment. CH coating with 61 kDa was more effective in retarding the increases of pH and MDA, and could better maintain flavonoids content. However, MW had no significant impact on mold growth, weight loss, firmness, SOD activity of coated strawberry. According to evaluation criteria, CH coating with 61 kDa had better performance on strawberry preservation with the highest synthetic value (6.93), and could be used to maintain quality and prolong the shelf life of strawberry during cold storage.</description><identifier>ISSN: 0141-8130</identifier><identifier>EISSN: 1879-0003</identifier><identifier>DOI: 10.1016/j.ijbiomac.2020.02.169</identifier><identifier>PMID: 32081757</identifier><language>eng</language><publisher>Netherlands: Elsevier B.V</publisher><subject>Chitosan - chemistry ; Chitosan coating ; Coated Materials, Biocompatible - chemistry ; Electrostatic spraying ; Flavonoids - chemistry ; Food Preservation ; Fragaria - microbiology ; Hydrogen-Ion Concentration ; Malondialdehyde ; Molecular Weight ; Solubility ; Strawberry storage ; Superoxide Dismutase - metabolism</subject><ispartof>International journal of biological macromolecules, 2020-05, Vol.151, p.278-285</ispartof><rights>2020</rights><rights>Copyright © 2020. 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According to evaluation criteria, CH coating with 61 kDa had better performance on strawberry preservation with the highest synthetic value (6.93), and could be used to maintain quality and prolong the shelf life of strawberry during cold storage.</description><subject>Chitosan - chemistry</subject><subject>Chitosan coating</subject><subject>Coated Materials, Biocompatible - chemistry</subject><subject>Electrostatic spraying</subject><subject>Flavonoids - chemistry</subject><subject>Food Preservation</subject><subject>Fragaria - microbiology</subject><subject>Hydrogen-Ion Concentration</subject><subject>Malondialdehyde</subject><subject>Molecular Weight</subject><subject>Solubility</subject><subject>Strawberry storage</subject><subject>Superoxide Dismutase - metabolism</subject><issn>0141-8130</issn><issn>1879-0003</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2020</creationdate><recordtype>article</recordtype><sourceid>EIF</sourceid><recordid>eNqFkc1u1DAUhS0EokPhFSov2ST4Z-IkO1BFAakSm7K2PPZ141ESh2uno3kA3htH07JlZen6O-fa5xByw1nNGVefjnU4HkKcjK0FE6xmouaqf0V2vGv7ijEmX5Md43tedVyyK_IupWOZqoZ3b8mVFKzjbdPuyJ-HAeiCkACfTA5xpgugjziZ2QKNntoh5JjMTG0s9_MjPYU8UBe8B4Q50ymOYNfRID1BeBwyLRYpozkdAPFM17RpoDAZY8rFwtK0oDlv4wx2mMPvFd6TN96MCT48n9fk193Xh9vv1f3Pbz9uv9xXVqouV8I1nbR74bg0gnNlpes998L5vvGiNW0rfScUL4RUe-ibnnvmXdc6MFbZRl6TjxffBWNZm7KeQrIwjmaGuCYtpOplL6XaUHVBbXl3QvB6wTAZPGvO9FaBPuqXCvRWgWZClwqK8OZ5x3qYwP2TvWRegM8XAMpPnwKgTjZAidsFLDFpF8P_dvwFhUufFw</recordid><startdate>20200515</startdate><enddate>20200515</enddate><creator>Jiang, Yongli</creator><creator>Yu, Li</creator><creator>Hu, Yunwen</creator><creator>Zhu, Zichun</creator><creator>Zhuang, Chenjun</creator><creator>Zhao, Yanyun</creator><creator>Zhong, Yu</creator><general>Elsevier B.V</general><scope>CGR</scope><scope>CUY</scope><scope>CVF</scope><scope>ECM</scope><scope>EIF</scope><scope>NPM</scope><scope>AAYXX</scope><scope>CITATION</scope><scope>7X8</scope></search><sort><creationdate>20200515</creationdate><title>The preservation performance of chitosan coating with different molecular weight on strawberry using electrostatic spraying technique</title><author>Jiang, Yongli ; Yu, Li ; Hu, Yunwen ; Zhu, Zichun ; Zhuang, Chenjun ; Zhao, Yanyun ; Zhong, Yu</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c368t-2d583c42d13a2116c3d9f1f2df95f27a773f826142d364e9591f0fd87deac6c53</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2020</creationdate><topic>Chitosan - chemistry</topic><topic>Chitosan coating</topic><topic>Coated Materials, Biocompatible - chemistry</topic><topic>Electrostatic spraying</topic><topic>Flavonoids - chemistry</topic><topic>Food Preservation</topic><topic>Fragaria - microbiology</topic><topic>Hydrogen-Ion Concentration</topic><topic>Malondialdehyde</topic><topic>Molecular Weight</topic><topic>Solubility</topic><topic>Strawberry storage</topic><topic>Superoxide Dismutase - metabolism</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Jiang, Yongli</creatorcontrib><creatorcontrib>Yu, Li</creatorcontrib><creatorcontrib>Hu, Yunwen</creatorcontrib><creatorcontrib>Zhu, Zichun</creatorcontrib><creatorcontrib>Zhuang, Chenjun</creatorcontrib><creatorcontrib>Zhao, Yanyun</creatorcontrib><creatorcontrib>Zhong, Yu</creatorcontrib><collection>Medline</collection><collection>MEDLINE</collection><collection>MEDLINE (Ovid)</collection><collection>MEDLINE</collection><collection>MEDLINE</collection><collection>PubMed</collection><collection>CrossRef</collection><collection>MEDLINE - Academic</collection><jtitle>International journal of biological macromolecules</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Jiang, Yongli</au><au>Yu, Li</au><au>Hu, Yunwen</au><au>Zhu, Zichun</au><au>Zhuang, Chenjun</au><au>Zhao, Yanyun</au><au>Zhong, Yu</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>The preservation performance of chitosan coating with different molecular weight on strawberry using electrostatic spraying technique</atitle><jtitle>International journal of biological macromolecules</jtitle><addtitle>Int J Biol Macromol</addtitle><date>2020-05-15</date><risdate>2020</risdate><volume>151</volume><spage>278</spage><epage>285</epage><pages>278-285</pages><issn>0141-8130</issn><eissn>1879-0003</eissn><abstract>In this study, chitosan (CH) coating with different number-average molecular weight (MW, ca. 5, 19 and 61 kDa) was electrostatic sprayed on strawberry. The effects of MW on strawberry quality changes were evaluated during 15 days of storage at 4 °C. The qualities of strawberry included mold growth, weight loss, firmness, total soluble solids (TSS), pH, flavonoids content, superoxide dismutase (SOD) activity and malondialdehyde (MDA) content. Results showed that CH coating could significantly maintain the strawberry qualities during storage compared to uncoated treatment. CH coating with 61 kDa was more effective in retarding the increases of pH and MDA, and could better maintain flavonoids content. However, MW had no significant impact on mold growth, weight loss, firmness, SOD activity of coated strawberry. 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| subjects | Chitosan - chemistry Chitosan coating Coated Materials, Biocompatible - chemistry Electrostatic spraying Flavonoids - chemistry Food Preservation Fragaria - microbiology Hydrogen-Ion Concentration Malondialdehyde Molecular Weight Solubility Strawberry storage Superoxide Dismutase - metabolism |
| title | The preservation performance of chitosan coating with different molecular weight on strawberry using electrostatic spraying technique |
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