Chitosan Coating to Extend the Storage Life of Tomatoes

作者：Ahmed El Ghaouth, Rathy Ponnampalam, F. Castaigne, Joseph Arul · 发表于：HortScience · 年份：1992 · DOI：10.21273/hortsci.27.9.1016 · 被引用次数：304 · 研究领域：Postharvest Quality and Shelf Life Management、Nanocomposite Films for Food Packaging、Plant Physiology and Cultivation Studies

The effect of chitosan on respiration, ethylene production, and quality attributes of tomato (Lycopersicon esculentum Mill.) fruit stored at 20C was investigated. Coating the fruit with chitosan solutions reduced the respiration rate and ethylene production, with greater effect at 2% than 1% chitosan. Coating increased the internal CO, and decreased the internal O 2 levels of the tomatoes. Chitosan-coated tomatoes were firmer, higher in titratable acidity, less decayed, and exhibited less red pigmentation than the control fruit at the end of storage. Chemical name used: 2-amino-2- deoxy-p-D)-glucan (chitosan).