Chitosan coating of red kiwifruit (Actinidia melanandra) for extending of the shelf life

Murat Kaya; Laima Česonienė; Remigijus Daubaras; Daiva Leskauskaitė; Donata Zabulionė

doi:10.1016/j.ijbiomac.2016.01.012

Chitosan coating of red kiwifruit (Actinidia melanandra) for extending of the shelf life

Int J Biol Macromol. 2016 Apr:85:355-60. doi: 10.1016/j.ijbiomac.2016.01.012. Epub 2016 Jan 6.

Authors

Murat Kaya¹, Laima Česonienė², Remigijus Daubaras², Daiva Leskauskaitė³, Donata Zabulionė³

Affiliations

¹ Department of Biotechnology and Molecular Biology, Faculty of Science and Letters Aksaray University, 68100 Aksaray, Turkey. Electronic address: muratkaya3806@yahoo.com.
² Kaunas Botanical Garden of Vytautas Magnus University, Ž.E. Žilibero 6, Lt-46324 Kaunas, Lithuania.
³ Department of Food Science and Technology, Kaunas University of Technology, Radvilenų pl. 19, LT-50254 Kaunas, Lithuania.

PMID: 26772912
DOI: 10.1016/j.ijbiomac.2016.01.012

Abstract

Commercial production of red kiwifruit (Actinidia melanandra) has been unsuccessful because of its short shelf life. Here in this study, we used chitosan to extend the shelf life of red kiwifruit berries. Chitosan (with 70-75% deacetylation degree and low molecular weight) was dissolved in acetic acid (at pH 2.0-2.3) to obtain gel material, which was used for coating of the fruit. The coated and uncoated samples were kept for 26 days at room temperature (20±2°C). The changes in the weight loss, firmness, soluble solid content, total polyphenol content and ascorbic acid content were evaluated. All these findings showed that chitosan could be an effective coating material for berries of red kiwifruit to extend its short shelf life.

Keywords: Chitosan; Coating; Red kiwifruit.

MeSH terms

Actinidia / chemistry*
Chitosan / chemistry*
Coated Materials, Biocompatible*
Food Preservation*
Food Quality
Fruit / chemistry*

Substances

Coated Materials, Biocompatible
Chitosan