Food and Fermentation Industries >

2022 , Vol. 48 >Issue 17: 222 - 229

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.028528

The effect of storage temperature on the preservation of nanocrystal cellulose/chitosan coating

  • CAO Siyuan ,
  • LI Baoxiang ,
  • HE Yue ,
  • LIU Min ,
  • WU Xiyu ,
  • REN Dan ,
  • XU Dan
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  • 1(College of Food Science, Southwest University, Chongqing 400700, China)
    2(Food Storage and Logistics Research Center, Southwest University, Chongqing 400700, China)

Received date: 2021-07-13

  Revised date: 2021-08-24

  Online published: 2022-10-01

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Abstract

To investigate the preservation effect of nanocrystalline cellulose (NCC)/chitosan (CS) composite coating on red tangerines (Citrus tangerine Hort. ex Tanaka) at different temperatures, the control fruits and NCC/CS coated fruits were stored at three temperatures of 4, 8 and 12 ℃ in this study. Then the changes in weight loss, decay rate, nutrient content, malondialdehyde content, antioxidant enzyme activity and antioxidant capacity were measured periodically, and the morphologies of the peels and coating films were observed by scanning electron microscopy. The results indicated that there was no significant difference in fruit quality between the control and coated group at 8 ℃. The decay rate, weight loss and malondialdehyde content of the fruit in the coated group at 12 ℃ were lower compared with the control group. Meanwhile, the soluble solids, soluble protein content and peroxidase (POD) activity of the coated group were more stable than that of the control group. Stored at 4 ℃ decreased decay rate in the coated group, maintained antioxidant capacity and increased antioxidant enzyme activity compared with that in the control group. The results of the coating morphology showed that the coating structure on the fruit skin stored at 4 ℃ was the most stable and the microporosity appeared at the latest. In general, NCC/CS coating significantly delayed the senescence of red tangerines fruits and improved their storage quality at 12 ℃, however, it enhanced the tolerance of fruit to chilling injury at 4 ℃. Therefore, coating treatment could effectively improve the storage quality of red tangerines under unsuitable temperatures and reduce the decay rate caused by temperature fluctuations during storage and transportation.

Key words： red tangerine; nanocrystal cellulose; chitosan; preservation; coating; storage temperature

Cite this article

CAO Siyuan , LI Baoxiang , HE Yue , LIU Min , WU Xiyu , REN Dan , XU Dan . The effect of storage temperature on the preservation of nanocrystal cellulose/chitosan coating[J]. Food and Fermentation Industries, 2022 , 48(17) : 222 -229 . DOI: 10.13995/j.cnki.11-1802/ts.028528

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