Get access

Effects of edible coatings on some quality parameters of Chinese water chestnut (Eleocharis tuberosa) during storage

Authors

  • Yong Peng,

    1. Department of Food Science and Technology, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai, China
    2. Department of Garden Engineering, Heze University, Heze, China
    Search for more papers by this author
  • Yunfei Li,

    Corresponding author
    1. Bor Luh Food Safety Centre, Shanghai Jiao Tong University, Shanghai, China
    • Department of Food Science and Technology, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai, China
    Search for more papers by this author
  • Lu Yin

    1. Department of Food Science and Technology, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai, China
    Search for more papers by this author

Correspondent: Tel/Fax: +86 21 34206918;e-mail: yfli@sjtu.edu.cn

Summary

The effects of chitosan and shellac edible coating on the texture, quality attributes and internal changes of Chinese water chestnut (Eleocharis tuberosa) were investigated. Changes in weight loss, respiration rate, cell membrane permeability, oxidase activity and texture profile analysis (TPA) were recorded periodically for 45 days since harvest. Results showed that weight loss, cell membrane permeability and decay rate increased, however, peroxidase (POD), hardness and quality parameters decreased during cold storage. Application of chitosan and shellac coating was determined to give the better results in terms of these analysed parameters compared with the control. Particularly, shellac coating was more effective in reducing weight loss and respiration rate, as well as in maintaining the quality of Chinese water chestnut than chitosan coating.

Ancillary