EFFECT OF CHITOSAN CONCENTRATIONS ON QUALITY AND STORAGE OF LEMON FRUIT (CITRUS AURANTIFOLIA SWINGLE)

  • Nguyễn Thị Bích Thủy

Abstract

Lemon, Citrus aurantifolia Swingle, is a typical product of tropical and subtropical areas. All parts of the lemon tree can be used as medicament and the fruits is eatable. However, post-harvesting rate of spoiling is very high. Chitosan - a derivative of chitin with preeminent characteristics that other synthetic polymers do not have (disintegration ability, compatibility, banefulnessless, cheapness, easy use, safe for domestic animals and humans) has been applied for preserving many kinds of fresh fruits. Many researches using chitosan membrane in preserving citrus fruit were done elsewhere but such research in Viet Nam is lacking. The lemons were treated with 3 chitosan concentrations (1%; 1.5% and 2%), packed by hole PE bags and stored at room temperature (average 330C). The results of experiment showed that after 30 days of storage, lemons treated with 1.5% chitosan concentration had the least weight loss and colour change compared with those treated with 1% and 2% chitosan concentrations. These lemons also maintained the fruit hardness and biochemical composition.
điểm /   đánh giá
Published
2012-11-17
Section
Bài viết