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KMID : 1134820150440050739
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Journal of the Korean Society of Food Science and Nutrition
2015 Volume.44 No. 5 p.739 ~ p.745
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Quality Changes in Delaware Grapes Treated with Chitosan during Storage
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Yum Su-Jin
Kang Ji-Hoon
Jung Seung-Hun
Song Kyung-Bin
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Abstract
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To maintain quality of Delaware grapes during storage, grape samples were treated with 0.1% chitosan dissolved in 0.5% acetic acid, packaged with low density polyethylene film, and stored at 4 or 20°C for 12 days. Chitosan treatment reduced initial populations of yeast and molds in grapes by 1.86 log CFU/g compared to that of the control. During storage, oxygen contents in packages of samples decreased, whereas carbon dioxide contents increased. In addition, regardless of storage temperature, changes in oxygen and carbon dioxide concentrations of grapes treated with chitosan were lower than those of the control. Hardness of samples decreased, and Hunter L, a, and b values were not significantly different among treatments. Regarding pH and total soluble content, grapes stored at 4°C maintained pH and had greater total soluble content than those stored at 20°C. These results suggest that chitosan treatment and low temperature storage can be useful for maintaining microbiological safety and quality of Delaware grapes during storage.
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KEYWORD
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Delaware grape, chitosan, acetic acid, storage temperature
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