Please use this identifier to cite or link to this item: https://dspace.udpu.edu.ua/handle/123456789/14021
Title: Application of chitosan preliminary treatment to preserve quality of strawberries
Authors: Благополучна, Анастасія Геннадіївна
Ляховська, Неля Олександрівна
Keywords: strawberry
chitosan
quality
cold storage
Issue Date: 15-Jun-2020
Publisher: Видавничо-поліграфічний центр «Візаві»
Citation: Благополучна А.Г., Ляховська Н.О. Application of chitosan preliminary treatment to preserve quality of strawberries. Всеукраїнська науково-практична Інтернет-конференція «Сучасні проблеми біології». Умань, 2020. С. 5-6
Series/Report no.: УДК;664.8.037.1
Abstract: Strawberry (Fragaria ananassa) is a highly perishable non-climacteric fruit. It must be harvested at full maturity to achieve maximum quality in terms of visual appearance (freshness, colour and absence of decay or physiological disorders), texture (firmness, juiciness and crispness), flavor and nutritional value (vitamins, minerals, dietary fibre and phytonutrients). Chitosan (poly b-(1,4) N-acetyl-D-glucosamine) polymer is industrially produced by chemical deacetylation of the chitin found in arthropod exoskeletons. This biopolymer can also be obtained directly from the cell wall of some plant-pathogenic fungi. Chitosan and its derivatives have been shown to inhibit the growth of a wide range of fungi and trigger defensive mechanisms in plants and fruits against infections caused by several pathogens. Chitosan possesses excellent film-forming properties and can be applied as an edible surface coating to fruits and vegetables. Chitosan coatings have been reported to limit fungal decay and delay the ripening of several commodities, including strawberry
URI: https://dspace.udpu.edu.ua/handle/123456789/14021
Appears in Collections:Інститут економіки та бізнес-освіти

Files in This Item:
File Description SizeFormat 
Application of chitosan preliminary treatment to preserve quality of strawberries.pdf350,61 kBAdobe PDFView/Open


Items in DSpace are protected by copyright, with all rights reserved, unless otherwise indicated.