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XU Xuan, XU Ze-ping, MA Yun-sheng, CAO Qing-jie. Effect of Edible Chitosan-gelatin Coating on Shelf Life of Fresh Green Peppers[J]. Fujian Journal of Agricultural Sciences, 2015, 30(6): 590-593. doi: 10.19303/j.issn.1008-0384.2015.06.013
Citation:
XU Xuan, XU Ze-ping, MA Yun-sheng, CAO Qing-jie. Effect of Edible Chitosan-gelatin Coating on Shelf Life of Fresh Green Peppers[J]. Fujian Journal of Agricultural Sciences, 2015, 30(6): 590-593. doi: 10.19303/j.issn.1008-0384.2015.06.013
XU Xuan, XU Ze-ping, MA Yun-sheng, CAO Qing-jie. Effect of Edible Chitosan-gelatin Coating on Shelf Life of Fresh Green Peppers[J]. Fujian Journal of Agricultural Sciences, 2015, 30(6): 590-593. doi: 10.19303/j.issn.1008-0384.2015.06.013
Citation:
XU Xuan, XU Ze-ping, MA Yun-sheng, CAO Qing-jie. Effect of Edible Chitosan-gelatin Coating on Shelf Life of Fresh Green Peppers[J]. Fujian Journal of Agricultural Sciences, 2015, 30(6): 590-593. doi: 10.19303/j.issn.1008-0384.2015.06.013
A composite chitosan-gelatin coating was applied on the green peppers to determine its effect on the shelf life of the fresh vegetable.A significantly extended shelf life of the green peppers treated with the coating was observed.In addition,the sensory evaluation indicated that the 1.0%chitosan+0.5% gelatin coating rendered the best results on appearance and taste with the lowest weight loss and MDA,as well as the highest ascorbic acid retention for the green peppers.
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