Journal of Food Science · 1991 · 508 citations · 17 references
AgricultureFood ScienceHorticultural SciencesFood PreservationFruit SciencePostharvest Disease ManagementFruit QualityFruit StorageChitosanChitosan TreatmentConcentrationFungicide TreatmentsRespiration Rate Reduction
The study investigated the effect of chitosan coating on strawberry decay at 13 °C compared to the fungicide iprodione (Rovral®). Fresh strawberries were coated with 1.0 % or 1.5 % w/v chitosan and stored at 13 °C for up to 21 days. Chitosan coating significantly reduced decay versus control, matched iprodione up to 21 days, then outperformed it; it also preserved firmness, increased titratable acidity, slowed anthocyanin synthesis, and lowered respiration rate, especially at the higher concentration.
ABSTRACT The effect of chitosan coating (1.0 and 1.5% w/v) in controlling decay of strawberries at 13°C was investigated as compared to a fungicide, iprodione (Rovral®). Chitosan coating significantly reduced decay of berries (P ≤ 0.05) compared to the control. There was no significant difference between chitosan and fungicide treatments up to 21 days storage. Thereafter, Rovral®‐treated berries decayed at a higher rate than chitosan‐coated berries. Chitosan‐coated berries stored at 4°C were firmer, higher in titratable acidity, and synthesized anthocyanin at a slower rate than Rovral®‐treated or nontreated berries. Chitosan coating decreased respiration rate of the berries with a greater effect at higher concentration.
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Quantitative Methods for Anthocyanins.
Tibor Fuleki, F. J. Francis · Journal of Food Science · 1968 · 882 citations
Chitosan as a Component of Pea-<i>Fusarium solani</i> Interactions
Lee A. Hadwiger, Jean M. Beckman · PLANT PHYSIOLOGY · 1980 · 375 citations · Full text
Life Sciences, Botany, Plant Biology +17