Effects of Chitosan Coating with Putrescine on Bioactive Compounds and Quality of Strawberry cv. San Andreas During Cold
- PDF / 452,858 Bytes
- 8 Pages / 612.419 x 808.052 pts Page_size
- 3 Downloads / 167 Views
ORIGINAL ARTICLE / ORIGINALBEITRAG
Effects of Chitosan Coating with Putrescine on Bioactive Compounds and Quality of Strawberry cv. San Andreas During Cold Storage Erdinç Bal1 · Bahtiyar Aydın Ürün1 Received: 26 November 2018 / Accepted: 11 September 2020 © Springer-Verlag GmbH Deutschland, ein Teil von Springer Nature 2020
Abstract The effect of postharvest treatment of Putrescine (PUT) alone or in combination with chitosan on maintaining quality of strawberry cv. San Andreas during cold storage was investigated. The treated strawberry fruits were examined for weight loss, soluble solids content, titratable acidity, ascorbic acid contents, total anthocyanins, total phenolic contents, antioxidant content, decay incidence and sensory analysis throughout the 15 storage days at 1 °C and 90–95% relative humidity. Fruit coated with chitosan and chitosan + PUT coatings showed significant delays in the change of weight loss and decay percentage as compared to uncoated fruit. Although alone PUT application was effective in the early days of storage, it was not as effective as coating treatments towards the end of storage. The addition of Putrescine into the chitosan coating solution had a positive effect on maintaining higher concentrations of total anthocyanins, total phenolic and antioxidant content, which decreased in control fruit due to over-ripening and senescence processes. Likewise, sensory analysis results also showed the effectiveness of chitosan + PUT treatment by retaining the quality of strawberry. These findings suggest that the chitosan + PUT coatings are useful for extending the shelf-life and maintaining quality of strawberry fruit at 1 °C.
Keywords Strawberry · Edible coating · Polyamine · Quality · Preservation
Einfluss einer Chitosan-Umhüllung mit Putrescin auf bioaktive Inhaltsstoffe und Qualität von Erdbeeren der Sorte ,San Andreas’ während der Kühllagerung Schlüsselwörter Erdbeere · Essbare Hülle · Polyamin · Qualität · Konservierung
Introduction Strawberries are among the most popular berries consumed worldwide, mainly because of rich content of essential nutrients and phytochemicals. However, they are extremely perishable and have a very demanding postharvest handling requirement. At room temperature the storage life of fresh strawberry is limited to 1–2 days (Zhang et al. 2006). Their short postharvest life is mainly due to their susceptibility towards mechanical injury, physiological deterioration, water loss and microbial decay. Loss of the fruit quality starts with the loss of membrane integrity that generally becomes the Erdinç Bal
[email protected] 1
Department of Horticulture, Faculty of Agriculture, Tekirdag Namık Kemal University, Tekirdag, Turkey
leading event in the senescence (Paliyath and Subramanian 2008). Therefore, strawberries must be cooled immediately to their lowest safe temperature (0–1 °C) to prevent over ripening and decay. The prolonging storability of perishable crops can be achieved by the application of edible coatings (Dhall 2013). Edible coating is a healthy and
Data Loading...
