| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 4363652 | Food Microbiology | 2008 | 9 Pages |
In this research the possible use of chitosan coating on fresh-cut strawberries was investigated. Manually sliced strawberries were treated with a solution of 1% chitosan, packaged in modified atmosphere with high (80%) and low (5%) percentage of oxygen and then stored at 4, 8, 12 and 15 °C. Changes in microbiological quality were measured and the shelf life of the samples, as stability time, was kinetically modelled in order to check the effects of storage temperature on the most relevant microbial indices for product quality.A chitosan coating inhibited the growth of microorganisms and affected significantly and positively the stability time of the products, above all when the samples were packaged in modified atmosphere (with low and high percentage of oxygen). Besides, the presence of high percentage of oxygen, combined with chitosan coating, seemed to affect positively the colour.The data revealed that applying a chitosan coating prolonged effectively the quality and extended the shelf life of fresh-cut strawberries.
