Effect of chitosan and chitooligosaccharide on vitamin C and polyphenols contents in cherries and strawberries during refrigerated storage

Chitosan as a Novel Edible Coating for Fresh Fruits

“…The maintenance of firmness in the fruits treated with 1.0%, 1.5% and 2.0% chitosan coatings could be due to their higher antifungal activity and covering of the cuticle and lenticels, thereby reducing infection, respiration and other ripening processes during storage (Asgar et al, 2005;Martínez-Romero et al, 2006). A recent study (Kerch et al, 2011) indicated that coatings of chitosan and chitooligosaccharides applied to strawberries led to an improvement in fruit firmness and to a reduction in vitamin C and anthocyanin content.…”

Chitosan-Based Edible Films

“…In general the potential of chitosan coatings in maintaining strawberry flavor and aroma during cold storage has been demonstrated by Almenar et al (2009) as a reduction in acetaldehyde and ethanol formation in chitosan-coated strawberry samples, which may lead to a prolonged shelf life. Another study (Kerch et al 2011) indicated that coatings of chitosan and chitooligosaccharides applied to strawberries led to an improvement in fruit firmness and to a reduction in vitamin C and anthocyanin content. Campaniello et al (2008) used chitosan coatings to control spoilage and browning of fresh-cut strawberries in combination with other preservation factors, such as low temperature and modified atmosphere packaging.…”

Chitosan -Based Edible Films

“…In general the potential of chitosan coatings in maintaining strawberry flavor Polysaccharides DOI 10.1007/978-3-319-03751-6_7-1 # Springer International Publishing Switzerland 2014 and aroma during cold storage has been demonstrated by Almenar et al (2009) as a reduction in acetaldehyde and ethanol formation in chitosan-coated strawberry samples, which may lead to a prolonged shelf life. Another study (Kerch et al 2011) indicated that coatings of chitosan and chitooligosaccharides applied to strawberries led to an improvement in fruit firmness and to a reduction in vitamin C and anthocyanin content. Campaniello et al (2008) used chitosan coatings to control spoilage and browning of fresh-cut strawberries in combination with other preservation factors, such as low temperature and modified atmosphere packaging.…”