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Effect of chitosan/nano-silica coating on the physicochemical characteristics of longan fruit under ambient temperature

文献类型： 外文期刊

作者： Shi, Shengyou 1 ; Wang, Wei 1 ; Liu, Liqin 1 ; Wu, Shijia 2 ; Wei, Yongzan 1 ; Li, Weicai 1 ;

作者机构： 1.CATAS, Inst China Southern Subtrop Crop Res, Zhanjiang 524091, Peoples R China

2.Jiangnan Univ, Sch Food Sci & Technol, State Key Lab Food Sci & Technol, Wuxi 214122, Peoples R China

关键词： Longan fruit;Postharvest life;Chitosan;Nano-silica

期刊名称：JOURNAL OF FOOD ENGINEERING （ 影响因子：5.354； 五年影响因子：5.144 ）

ISSN：

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收录情况： SCI

摘要： A novel chitosan/nano-silica hybrid film was prepared using tetraethoxysilane as precursor by in situ sol-gel process, and characterized by transmission electron microscopy. Its effect on preservation quality of longan fruits (Dimocarpus longan Lour, cv Shijia) was investigated under ambient temperature. The present study revealed that the excellent semi-permeable film of chitosan/nano-silica markedly extended shelf life, reduced browning index, retarded weight loss and inhibited the increase of malondialdehyde amount and polyphenoloxidase activity in fresh longan fruit. In addition, the peroxidase activity of longan fruit coated with hybrid film was lower than that in other treatment fruits. Decreases in the contents of total soluble solids, titratable acidity and ascorbic acid were also significantly inhibited by hybrid films. These data indicated that the chitosan/nano-silica coating might provide an attractive alternative to improve preservation quality of fresh longan fruits during extended storage.

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