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标题：EFFECTS OF CHITOSAN ON QUALITY PARAMETERS DURING THE STORAGE OF TOMATOES ( Lycopersicones culentum Mill ) AT ROOM CONDITION (~0^oC)
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作者：Quoc Le-Pham-Tan ; Hue Ta-Thi-Xuan ; Huong Nguyen-Thi-Thu 等
期刊名称：Annals : Food Science and Technology
电子版ISSN：2065-2828
出版年度：2014
卷号：15
期号：1
出版社：Valahia University Press
摘要：Tomato (Lycopersicones culentum Mill) was planted and eaten around the world, especially in Europe and North America. Tomato is used in diverse ways and it is a food with high nutrition value, especially lycopen (one of the most powerful natural antioxidants) but tomato is easy damage during storage. Therefore, they use chitosan to preserve tomatoes and it can extend the shelf life of fruits. The goal of this research determines the influence of chitosan on the quality parameters during the storage of tomatoes in Vietnam. The tomato samples were coated by chitosan film (chitosan dissolved in HCl 1%) at concentrations of 0, 0.5, 1, 1.5, 2 and 2.5% at a temperature of 31±2 o C, relative humidity at 72±10% (the normal conditions). We evaluated about the ripening rate, loss of weight, chemical composition of fruits such as soluble solids content ( o Bx), reducing sugars (glucose), total acid concentration and the change of color. The results showed that concentration of chitosan 2% has the best preservation. Tomatoes after chitosan treatment were preserved during 28 days, ripe fruits obtained nearly 30% at 28 th day. The coated chitosan samples have the normal color and brighter than the uncoated samples. The consumers can not recognize the difference between the coated and uncoated chitosan samples by the sensory evaluation.
关键词：Chitosan; edible film; preservation; tomato; reducing sugar