Effect of Chitosan Composite Coatings with Salicylic Acid and Titanium Dioxide Nanoparticles on the Storage Quality of Blackcurrant Berries

Coatings

Lin Xu¹  Xiaomin Wang¹  Shuang Yang¹  Ping Yang¹  Tianyi Yue¹  Yu Wu¹  Qinglian Xu²  Yage Xing²  Xunlian Guo² 

[1] Key Laboratory of Food Non-Thermal Technology, Engineering Technology Research Center of Food Non-Thermal Processing, Yibin Xihua University Research Institute, Yibin 644004, China;Key Laboratory of Grain and Oil Processing and Food Safety of Sichuan Province, College of Food and Bioengineering, Xihua University, Chengdu 610039, China;

关键词: blackcurrant;    chitosan;    salicylic acid;    nano-TiO₂;    quality;   

DOI  :  10.3390/coatings11060738

来源: DOAJ

【 摘 要 】

The use of chitosan and chitosan composite coatings for the preservation of fruits and vegetables during storage is attracting increasing attention. In this study, a chitosan-based edible coating, as well as a second chitosan-based edible coating containing salicylic acid (CTS + SA), a third containing nanosized titanium dioxide particles (CTS + TiO₂), and a fourth containing a combination of these two (CTS + SA + TiO₂) were evaluated in terms of their effects on the postharvest quality of blackcurrant fruit during storage at 4 °C. The results showed that compared with the other three treatment groups, the blackcurrants treated with CTS + SA + TiO₂ underwent the smallest changes in weight loss, total soluble solids, titratable acidity, vitamin C, and total anthocyanin content, and retained the highest total flavonoid content. This combined treatment significantly inhibited polyphenol oxidase activity during storage, and the CTS + SA + TiO₂ samples also displayed the lowest malondialdehyde content. These results, thus, indicate that the CTS + SA + TiO₂ composite coating could maintain the nutrient composition of blackcurrants, thereby playing a significant role in preserving the quality of this fruit at 4 °C.

【 授权许可】

Unknown