Use of Natural Plant Essential Oils and Chitosan to Preserve Quality of Grapes
Natural antimicrobial compounds (natural plant essential oils and chitosan) to keep the quality ofgrapes stored at room temperature (23-27℃) were studied in this work. In particular, essential oils of oreganoand star anise, at 1.56 and 3.12μl/ml respectively, have been tested against the main spoilage microorganismsof grapes (Alternaria and Botrytis cinerea) at 28℃. Compound coatings with antimicrobial activity wereprepared, consisted of chitosan and oregano and star anise essential oils. Grapes without compound coatings(control) lost their quality attributes very rapidly, manifested by accelerated weight loss, softening, anddecrease in soluble solids concentration (SSC) and titratable acidity ratio (TA). The use of compoundcoatings weakened these changes, the effects were significantly greater when essential oils were added in anappropriate consistence. The quality of grapes coated with compound coatings were better than the controlgrapes, especially, the grapes coated with compound coatings (consisted of 0.08% star anise oil, 0.08%oregano oil and 1% chitosan) presented the best quality attributes.
Guangfa Liu Jianqing Wang Zhengwei Jin Yazhu Zhao
College of Packaging and Printing Engineering, Tianjin University of Science & Technology, Tianjin,China
国际会议
The 17th IAPRI World Conference on Packaging(第17届世界包装大会)
天津
英文
671-675
2010-10-12（万方平台首次上网日期，不代表论文的发表时间）