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Physicochemical properties enhancement of Chinese kiwi fruit (Actinidia chinensis Planch) via chitosan coating enriched with salicylic acid treatment

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Abstract

Effect of chitosan (CS) enriched with salicylic acid (SA) treatment on physicochemical quality enhancement of Chinese kiwi fruit (Actinidia chinensis Planch) was evaluated during storage at room temperature for 14 days. Preservative treatment samples were dipped by CS, SA, and their combination (CS + SA), compared with the control treated by distilled water. Changes in texture, weight loss, surface colour, pH, vitamin C, soluble solids content (SSC), and microbiology were synchronously examined. Results demonstrated that chitosan with salicylic acid presented more effective preservative effect than sole chitosan or salicylic acid treatment. This optimal treatment significantly maintained texture and colour, inhibited moisture loss and acidity change, and delayed the decomposition of vitamin C and soluble solids. The optimal treatment efficiently maintained texture and surface colour, inhibited weight loss percentage (2.60 %) and acidity change, and delayed the decomposition of vitamin C (maximal content 97.93 mg/kg) and soluble solids. Therefore, CS enriched with SA coating provides an efficient alternative for physicochemical quality enhancement of Chinese kiwi fruits.

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Acknowledgments

This work is financially supported by National Natural Science Foundation of China (Grant No. 81000645) and Scientific Research Development Project of Zhejiang A & F University (Talent Startup Project 2015FR020, 2014FR071). Zhiyi Huang received research grant from Scientific Research Development Project of Zhejiang A & F University (Talent Startup Project 2015FR020). Jian Li received research grant from Scientific Research Development Project of Zhejiang A & F University (Talent Startup Project 2015FR020). Jianfeng Zhang received research grant from Scientific Research Development Project of Zhejiang A & F University (Talent Startup Project 2014FR071). Yuanyuan Gao received research grant from Scientific Research Development Project of Zhejiang A & F University (Talent Startup Project 2015FR020). Guohua Hui received research grant from S National Natural Science Foundation of China (Grant No. 81000645) and Scientific Research Development Project of Zhejiang A & F University (Talent Startup Project 2015FR020).

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  1. College of Information Engineering, Key Laboratory of Forestry Intelligent Monitoring and Information Technology of Zhejiang Province, Zhejiang A & F University, Linan, 311300, China

    Zhiyi Huang, Jian Li, Jianfeng Zhang, Yuanyuan Gao & Guohua Hui

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  1. Zhiyi Huang
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  2. Jian Li
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Correspondence to Guohua Hui.

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Zhiyi Huang, Jian Li, Jianfeng Zhang, Yuanyuan Gao, and Guohua Hui declares that they have no conflict of interest.

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Huang, Z., Li, J., Zhang, J. et al. Physicochemical properties enhancement of Chinese kiwi fruit (Actinidia chinensis Planch) via chitosan coating enriched with salicylic acid treatment. Food Measure 11, 184–191 (2017). https://doi.org/10.1007/s11694-016-9385-1

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