2009•Food ScienceRequires access

Effects of Chitosan Coating Coupled with 1-Methylcyclopropene Fumigationon on Quality of Plum Fruit during Shelf Life

Jiang Wei-bo

Abstract

Effects of pre-storage chitosan coating in combination with post-storage 1-methylcyclopropene(1-MCP) exposure treatment on quality of plum(Prunus salicina Lindl cv.Niuxin) fruit during shelf life were studied.Results showed that after plum fruits were coated with 10,15 or 20 g/L chitosan solutions,stored at 2 ℃ for 4 weeks and then exposured to 1.0 μ l/L 1-MCP during shelf life at 23～25℃,the change of firmness,vitamin C content and surface color were delayed,and decay was inhibited.Treatments of chitosan combined with 1-MCP exhibited better effects than chitosan or 1-MCP treatment alone,and could significantly improve the plum fruit quality during shelf life.

About this research paper

What this paper is about

Why it matters

OpenAlex reports 1 citations for this work. Citation counts describe recorded attention and do not establish research quality.

Key contribution

A contribution statement is not available in the OpenAlex record.

Method / approach

Method details are not available in the OpenAlex metadata.

Main findings

Findings are not separately available in the OpenAlex metadata.

Limitations

Limitations are not available in the OpenAlex metadata.

Applications

Application details are not available in the OpenAlex metadata.

Available abstract

Key concepts: Shelf life, Chitosan, 1-Methylcyclopropene, Prunus salicina, Chemistry, Food science, Coating, Horticulture