کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
226175 | 464527 | 2007 | 5 صفحه PDF | دانلود رایگان |
عنوان انگلیسی مقاله ISI
Effects of edible chitosan coating on quality and shelf life of sliced mango fruit
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کلمات کلیدی
موضوعات مرتبط
مهندسی و علوم پایه
مهندسی شیمی
مهندسی شیمی (عمومی)
پیش نمایش صفحه اول مقاله
![عکس صفحه اول مقاله: Effects of edible chitosan coating on quality and shelf life of sliced mango fruit Effects of edible chitosan coating on quality and shelf life of sliced mango fruit](/preview/png/226175.png)
چکیده انگلیسی
Mango pulp is very perishable and so has a short shelf life, which both marketers and consumers would like to be longer. Manually sliced mango was treated with aqueous solutions of 0%, 0.5%, 1% or 2% chitosan; placed into plastic trays, and over-wrapped with PVDC film and then stored at 6 °C. Changes in the sensory qualities of taste, color and water loss, were evaluated. A chitosan coating retarded water loss and the drop in sensory quality, increasing the soluble solid content, titratable acidity and ascorbic acid content. It also inhibited the growth of microorganisms. The data reveal that applying a chitosan coating effectively prolongs the quality attributes and extends the shelf life of sliced mango fruit.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Journal of Food Engineering - Volume 78, Issue 1, January 2007, Pages 225–229
Journal: Journal of Food Engineering - Volume 78, Issue 1, January 2007, Pages 225–229
نویسندگان
Po-Jung Chien, Fuu Sheu, Feng-Hsu Yang,