According to a study in Scientia Horticulturae (https://doi.org/10.1016/j.scienta.2019.108656), researchers from the Department of Nutrition and Dietetics, Faculty of Health Sciences, Gaziosmanpasa University, Tokat, Turkey The effects of chitosan film coating on the physical and chemical quality and microbial indexes of sweet cherry (Prunus avium L.) were studied. The researchers coated sweet cherries with 1% chitosan (two different sources chitosan 1 and chitosan 2, the other two were commercially produced commodity chitosans commodity 1 and commodity 2) and tested them at 4 25 days at 20°C or 15 days at 20°C, and various physicochemical properties were measured (weight loss, pH, titratable acid, total soluble solids content, water activity, respiration rate, total carbohydrate content) and microbiological quality (total neutrophil aerobic bacteria, psychrophilic aerobic bacteria total, coliform total, yeast and mold total). After expiration, it was found that at 20°C, the sweet cherries coated with Chitosan 2 had the smallest weight loss of 8.85%, and the weight loss of the control group stored at 4°C was 16.18%. The lowest titratable acid (0.657%) was stored in the control group fruit stored at 4 ℃, and the lowest titratable acid was found in sweet cherries coated with chitosan 2 at 20 ℃ (0.600%). At the end of each period, all sample groups had water activity values between 0.969 and 0.974. The researchers found that sweet cherries coated with chitosan 1 and chitosan 2 had a lower total neutrophil count than detectable levels (<2 log CFU/g), while controls stored at 4°C The detectable amount was 2.74 logCFU/g. Coating sweet cherries with Chitosan 1 and Chitosan 2 inhibited the growth of yeast and mold during 25 days of storage at 4°C, while at the end of storage, the highest number of yeast and mold in sweet cherries coated with commodity 2 was 4.75 log CFU/g.
The results showed that each chitosan coating tested had different effects on various fruit quality characteristics at different storage temperatures. With respect to the influence of microorganisms, chitosan has a high antibacterial effect and can be effectively used to extend the shelf life of sweet cherries.
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