Journal of Food and Nutrition Research
ISSN (Print): 2333-1119 ISSN (Online): 2333-1240 Website: Editor-in-chief: Prabhat Kumar Mandal
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Journal of Food and Nutrition Research. 2017, 5(3), 144-150
DOI: 10.12691/jfnr-5-3-1
Open AccessArticle

Using Chitosan Combined Treatment with Citric Acid as Edible Coatings to Delay Postharvest Ripening Process and Maintain Tomato (Solanum lycopersicon Mill) Quality

Jihong ZHANG1, , Li ZENG1, Helong SUN1, Junhong ZHANG2 and Shaoyang CHEN1

1Department of Chemical Engineering, Xiangtan University, Xiangtan, China

2Department of Horticulture and Forestry, Huazhong Agriculture University, Wuhan, China

Pub. Date: February 28, 2017

Cite this paper:
Jihong ZHANG, Li ZENG, Helong SUN, Junhong ZHANG and Shaoyang CHEN. Using Chitosan Combined Treatment with Citric Acid as Edible Coatings to Delay Postharvest Ripening Process and Maintain Tomato (Solanum lycopersicon Mill) Quality. Journal of Food and Nutrition Research. 2017; 5(3):144-150. doi: 10.12691/jfnr-5-3-1


Physicochemical properties of citric acid and chitosan treated fresh tomato fruits were investigated in the present study. The experimental results showed that control fruits had higher weight loss, lower firmness and pH, but tomatoes-treated with chitosan and citric acid had no significant effect on pH, Vc, TSS and firmness, but significantly increased the SOD, POD, CAT and PAL activities of fresh tomatoes. All these treated tomato fruits maintained lighter color and higher contents of total phenolics and flavonoids, significantly decreased weight loss and MDA content of fresh tomato fruits compared to control. Of all these treated tomato fruits, citric acid + chitosan treatment maintained higher fruit quality, reduced the undesirable changes and protected the fruit tissues from injury. In short, the experiment datum indicated that citric acid + chitosan might be applied in a safe and effective preservative of fresh tomato fruits.

chitosan citric acid water loss firmness MDA total phenolics

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