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Effect of Controlled Atmosphere Storage and Chitosan Coating on Quality of Fresh-Cut Jackfruit Bulbs

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Abstract

Fresh-cut jackfruit bulbs were evaluated for quality changes as effect of an additive pretreatment with CaCl2, ascorbic acid, citric acid, and sodium benzoate followed by chitosan coating. Different types of samples such as pretreated and coated, only pretreated, only coated, and untreated were subjected to controlled atmosphere (CA) storage (3 kPa O2 + 6 or 3 kPa CO2; N2 balance) or normal air at 6 °C. CA conditions, pretreatment, as well as chitosan coating in synergy with each other, could significantly minimize the loss in total phenolics and ascorbic acid content of the samples to the levels of around 5% and 17%, respectively, during extended storage up to 50 days. Chitosan coating could also restrict the changes in microbial load. The CA condition of 3 kPa O2 + 6 kPa CO2 was found to render higher efficacy in retaining quality attributes of the samples.

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Authors and Affiliations

  1. Fruits and Vegetables Technology Discipline, Defence Food Research Laboratory, Siddarthanagar, Mysore, 570011, Karnataka, India

    Alok Saxena, Tanushree Maity Saxena, P. S. Raju & A. S. Bawa

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  1. Alok Saxena
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  2. Tanushree Maity Saxena
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  3. P. S. Raju
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  4. A. S. Bawa
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Correspondence to Alok Saxena.

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Saxena, A., Saxena, T.M., Raju, P.S. et al. Effect of Controlled Atmosphere Storage and Chitosan Coating on Quality of Fresh-Cut Jackfruit Bulbs. Food Bioprocess Technol 6, 2182–2189 (2013). https://doi.org/10.1007/s11947-011-0761-x

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