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Please use this identifier to cite or link to this item: http://ntour.ntou.edu.tw:8080/ir/handle/987654321/52962

Title: Effect of Chitosan and Fish Gelatin Coatings on Preventing the Deterioration and Preserving the Quality of Fresh-Cut Apples.
Authors: Wen Chieh Sung
Shao Ching Chiang
Guan Wen Chen
Yung Shin Shyu
Contributors: 國立臺灣海洋大學:食品科學系
Keywords: fresh-cut apple
chitosan
fish gelatin
quality
Date: 2019-05
Issue Date: 2020-06-15T06:51:52Z
Publisher: MOLECULES
Abstract: Abstract:
The effect of fish gelatin and chitosan coatings on the physicochemical characteristics of fresh-cut apples (Malus pumila Mill.), stored at 5 °C and 22 °C, was investigated. Chitosan provided an effective control for microbial growth, maintained firmness during 4 days of storage at room temperature (22 °C), and 12 days at refrigerator (5 °C). The results indicated that chitosan coating caused a significant decrease (p < 0.05) in the L* value of cube color of cut apples. Fish gelatin–chitosan coatings mitigated the L* value and decrease in hue angle of the cut apple samples, at cold storage. Experimental results showed that fish gelatin–chitosan and chitosan coatings, can be used to mitigate the formation of vitamin C, due to respiration, microbial growth, and weight loss at cold storage. Fish gelatin–chitosan coating might be a better combination for maintaining appearance and extending shelf-life of cut apples, compared to only chitosan coatings.
Relation: 24(10)
URI: http://ntour.ntou.edu.tw:8080/ir/handle/987654321/52962
Appears in Collections:[食品科學系] 期刊論文

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