Effect of Chitosan Coating on Some Quality Properties of Thomson Orange during Storage (A case study in Iran)

Ebrahim Taghinezhad, Vali Rasooli Sharabiani



Most of the world's consumers have used the natural coatings instead of chemical coatings. In this research, some quality properties of Thomson orange were evaluated using Chitosan edible coating (at concentrations of 0.5, 1 and 2%) and chemical coating of fungicide (Ortho Phenyl Phenol) as compared to uncoated samples during storage for three months. Fruit were maintained in cold storage at 6 °C temperature and 85-90% relative humidity, then pH, total soluble solid (TSS) of orange juice and percentage of fruit weight loss were measured during storage every month. The results showed that weight loss of fruit with 2% chitosan coating was lower than other treatments. Also this treatment had high resistance against fungal attacks due to high values of pH, so 2% chitosan coating can be able to protect the fruit quality during storage.


Chitosan, Citrus, Fungicide, Quality, Storage

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