Effect of Chitosan Coating Combined with Sulfur Dioxide Fumigation on the Storage Quality of Fresh Areca Nut

Abstract

As an edible coating material, chitosan coating (CS) has been widely reported to extend the storage quality of fruits and sulfur dioxide fumigation (SDF) is used to inhibit pathogens in grape preservation. CS and SDF treatments were simultaneously (CS+SDF) applied in fresh areca nut preservation at 13C and 90% relative humidity (RH). The result showed that as physiological deterioration and pathogens attack were limited, the CS+SDF treatment can significantly maintain the storage quality of fresh areca nut for 40 days. The final sulfur dioxide (SO2) residue content was 11.9 ± 1.6 mg/kg and lower than the limit level set by Chinese government (50 mg/kg). This technology enables the consumers an access to fresh areca nut after harvest period for a relative long time. Practical Applications Areca nut is widely favored by people in the region of South and Southeast Asia, most of them prefer to chew fresh ones. However, the fresh areca nut is only accessible around harvest period and difficult to preserve. It is vulnerable to chilling injury when stored at low temperature, and rapid physiological deterioration and pathogens attack at high temperature. Previous assay has confirmed the optimized storage temperature for areca nut is 13C. Compared with common cold storage temperature (usually around 0C), 13C is still a relative high storage temperature. In order to maintain storage quality of fresh areca nut at 13C, CS+SDF treatment was applied and proved an efficient storage method.