title: Effect of chitosan coatings on postharvest green asparagus quality.
abstract: Fresh postharvest green asparagus rapidly deteriorate due to its high respiration rate. The main benefits of edible active coatings are their edible characteristics, biodegradability and increase in food safety. In this study, the quality of the edible coatings based on 0.50%, 0.25% high-molecular weight chitosan (H-chitosan), and 0.50%, 0.25% low-molecular weight chitosan (L-chitosan) on postharvest green asparagus was investigated. On the basis of the results obtained, 0.25% H-chitosan and 0.50% L-chitosan treatments ensured lower color variation, less weight loss and less ascorbic acid, decrease presenting better quality of asparagus than other concentrations of chitosan treatments and the control during the cold storage, and prolonging a shelf life of postharvest green asparagus.
authors: College of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou 310035, PR China.
authors: Miao
authors: M
authors: Qiu
authors: Hengjun
authors: H
authors: Jiang
authors: Gerui
authors: G
authors: Ren
authors: Jianying
authors: J
authors: Huang
authors: Xiangyang
authors: X
authors: Wang
mesh_terms: D001205:Ascorbic Acid / Q000378:metabolism; D027761:Asparagus Plant / Q000187:drug effects* / Q000378:metabolism*; D048271:Chitosan / Q000737:chemistry / Q000494:pharmacology*; D002734:Chlorophyll / Q000378:metabolism; D005519:Food Preservation / Q000379:methods*; D063427:Food Quality; D061353:Food Storage; D006801:Humans; D008031:Lignin / Q000378:metabolism; D008970:Molecular Weight; D010858:Pigmentation / Q000187:drug effects; D013649:Taste / Q000187:drug effects
chemical_list: D002734:Chlorophyll; D008031:Lignin; D048271:Chitosan; D001205:Ascorbic Acid