Abstract
［Objective］ This study aims to improve the quality of apple fruits during postharvest storage and prolong the shelf life.［Methods］ Fuji apple fruits were soaked in the composite preservative solution containing 1.5% chitosan and different concentrations of Polygonatum essential oil for coating.During postharvest storage,the decay rate,titratable acid content,polyphenol oxidase activity,total phenol content,cytoplasmic membrane permeability,and sensory quality of the treated apple fruits were determined and evaluated.［Results］ Compared with the blank control group and the pure chitosan group,the group with the addition of Polygonatum essential oil well maintained the sensory quality of apple fruits.After 120 days of storage,the 2.0% essential oil group showed a decay rate of only 9.18%,a slight decrease in the titratable acid content,high total phenol content of 26.5 mg/ 100 g,relative conductivity of 38.5%,and significant inhibition of the increase in polyphenol oxidase activity,slowing down the decline in sensory quality score.［Conclusion］ A composite coating containing 1.5% chitosan and 2.0% Polygonatum essential oil significantly extended the shelf life and maintained the quality and sensory attributes of apple fruits.
Publication Date
4-3-2025
First Page
115
Last Page
120
DOI
10.13652/j.spjx.1003.5788.2024.80533
Recommended Citation
Mengrui, QU; Yuchen, LIU; and Dongying, WANG
(2025)
"Preservation performance of chitosan- Polygonatum essential oil composite coating film on apple fruits,"
Food and Machinery: Vol. 41:
Iss.
2, Article 14.
DOI: 10.13652/j.spjx.1003.5788.2024.80533
Available at:
https://www.ifoodmm.cn/journal/vol41/iss2/14
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