Effects of preservation film creating by saponin combined with chitosan and acetic acid to the quality change of Cao Bang tangerines (Citrus reticulata Blanco var. Tangerine)

Abstract

   The purpose of this study was to determine the effect of storage coating on the quality change of Cao Bang tangerinesduring storage, thus providing a scientific basis for the preservation processing. The results showed that Cao Bang tangerines in CT-3 formula had the lowest color variation, after 6 weeks preserved the color change was 7.16. After 6 weeks, Cao Bang tangerines preserved the content of soluble solids was 11.83oBx, the vitamin C content decreased to 29.74%, the hardness decreased from 15.15 to 10.21(kg/cm2), the respiratory rate decreased from 28.54 to 17.76 (mL CO2/kg,h), the natural weight loss rate was 9.49% and the decomposition rate was 9.84%. Meanwhile, at 3 week, all of Cao Bang tangerines in CT-ĐC formula was decayed. At 6th week, all Cao Bang tangerines stored in CT-1 and CT-5 formula were also damaged. Full decay and decay rate of Cao Bang tangerines in CT-2 and CT-4 formula are all greater than 10%. So CT-3 formula was chosen to build the process of preserving Cao Bang tangerines.