Study on Preservation of Fresh-cut Jackfruit by Chitosan Film
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Abstract:
The effect of chitosan film on the preservation of fresh-cut jackfruit was studied. The change of reducing sugar content, total sugar content and water content was studied, and the effect of chitosan film on the preservation of dry and wet jackfruit was analyzed. It illustrated that the variation of reducing sugar treated jackfruit was less than that of untreated ones under the condition of storage at 3±1 ℃ for 15 days. Reducing sugar contents of wet and dry decreased by 3.58% and 3.81%, respectively, while that of uncoated group reduced by 4.77%. Water content of wet and dry jackfruit coated was lowest in the sixth day. Water content of uncoated group was 65.96%, and that of wet and dry jackfruit was respectively 72.06% and 73.81%. And total acid content of these respectively decreased by 0.13% and 0.15%. Total acid content of uncoated group was reduced by 0.23%. Chitosan coating could delay the ripening of jackfruit, and the preservation of wet jackfruit coated with chitosan was better than that of dry jackfruit.
