Abstract
The effect of chitosan/nano-titanium dioxide coating with antimicrobial agents on ready to eat cantaloupe fruit by chilling was investigated. In comparison with uncoated samples, ascorbic acid and juice leakage in chitosan/nano-titanium dioxide (CH/TiO2) treated fruit were significantly maintained. Likewise, the decrease of malondialdehyde (MDA) and total soluble solids (TSS) in chitosan/nano-titanium dioxide/thymol/tween (CH/TiO2/TT) coated fruits was also inhibited. Total mold and yeast population counts decreased from 2.60 to 1.60 log CFU/g, respectively. Moreover, activities of water (AW) and polyphenol oxidase (PPO) were also much lower than those in control sample fruit. The results indicated that (CH/TiO2/TT) coating was effective in enhancing the shelf life with acceptable in the internal and the external cantaloupe fruit quality.
Highlights
Ready-to-eat-fruit and vegetable productions become vital as consumers are more and more conscious of healthy food intake
The present study focused on the effects of chitosan/nano-titanium dioxide/thymol/tween films on the microbial, physical, chemical properties and the evaluation impact of these coatings factors on cantaloupe qualities
The microbial population growth was comparable for total mold and yeastpopulation populationcounts counts[30]
Summary
Ready-to-eat-fruit and vegetable productions become vital as consumers are more and more conscious of healthy food intake. Studies on shelf life improvement are in depth with the packaging application such as modified atmosphere [11], irradiation, UV light and ozone [12], edible coatings and films [13]. The advance of edible coatings to extend the shelf life of ready-to eat fruit has been investigated [14]. Any material used for wrapping foods to increase their shelf life which can be eaten with or without any further removal is well known as an edible hybrid film or coating [15]. The present study focused on the effects of chitosan/nano-titanium dioxide/thymol/tween films on the microbial, physical, chemical properties and the evaluation impact of these coatings factors on cantaloupe qualities
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