Chitosan applications pre- or postharvest prolong raspberry shelf-life quality |
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| Institution: | 1. College of Food Science and Engineering, Gansu Agricultural University, Lanzhou 730070, PR China;2. College of Chemistry, Chemical Engineering and Food Safety, Bohai University, Jinzhou 121000, PR China;1. Bioforsk, Norwegian Institute for Agricultural and Environmental Research, N-1432 Ås, Norway;2. Department of Plant Sciences, Norwegian University of Life Sciences, P.O. Box 5003, N-1432 Ås, Norway;3. Nofima, Norwegian Institute of Food, Fisheries and Aquaculture Research, Osloveien 1, N-1430 Ås, Norway;1. Key Laboratory for Forest Resources Conservation and Utilisation in the Southwest Mountains of China, Ministry of Education, Southwest Forestry University, Kunming 650224, PR China;2. Key Laboratory of State Forestry Administration on Biodiversity Conservation in Southwest China, Southwest Forestry University, Kunming 650224, PR China;1. Faculdade de Ciências e Tecnologia, MeditBio, Edf. 8, Campus de Gambelas, 8005-139 Faro, Portugal;2. Faculdade de Ciências e Tecnologia, CBMR, Edf. 8, Campus de Gambelas, 8005-139 Faro, Portugal |
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| Abstract: | Raspberries are fruit with high metabolism that makes them very perishable, impairing their storage and shelf-life. Chitosan coatings have the potential to improve their postharvest life by reducing water loss, respiration rate and decay incidence. The purpose of this work was to study the effect of different concentrations of chitosan, applied pre- or postharvest, on the retention of quality attributes of fresh raspberries. The chitosan concentrations tested were 0 (control), 0.5, 1.0 or 2.0%. The postharvest treatment was applied immediately after harvest, dipping the fruit in the solutions for 5 min. The pre-harvest treatment was done with one hand-spray application per week for three weeks, starting when the fruit were just turning pink. In both experiments the fruit were stored at 0 °C and 90% RH. Pre- or postharvest use of chitosan at 1 or 2% was effective in maintaining titratable acidity and retarding respiration and ethylene production, weight loss and decay incidence. Application by both means resulted in the highest chitosan concentrations accelerating a reduction of ascorbic acid contents. Firmness was maintained only when the fruit were treated pre-harvest at 2%. Thus, application of chitosan at 1 or 2% postharvest and 2% pre-harvest was able to retain key raspberry quality attributes for 15 and 12 days, respectively. |
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| Keywords: | Edible coating Postharvest life Decay Ethylene Anthocyanins |
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