Contribution No. 207 of the Food Research & Development Centre, Agriculture Canada, St. Hyacinthe, Canada.
Chitosan Coating Effect on Storability and Quality of Fresh Strawberries
Article first published online: 25 AUG 2006
Journal of Food Science
Volume 56, Issue 6, pages 1618–1620, November 1991
How to Cite
EL GHAOUTH, A., ARUL, J., PONNAMPALAM, R. and BOULET, M. (1991), Chitosan Coating Effect on Storability and Quality of Fresh Strawberries. Journal of Food Science, 56: 1618–1620. doi: 10.1111/j.1365-2621.1991.tb08655.x
This research was supported by the Counseil de Recherches on Pêches et Agroalimentaire du Quebec (CORPAQ) and the Ministère de ľAgriculture, des Pêcheries et de ľ Alimentation de Québec (MAPAQ).
- Issue published online: 25 AUG 2006
- Article first published online: 25 AUG 2006
- Ms received 11/30/90; revised 5/6/91; accepted 5/31/91.
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.