Electrostatic spraying of chitosan coating with different deacetylation degree for strawberry preservation

Abstract

This study used electrostatic spraying (ES) system as an efficient technique for strawberry preservation with chitosan (CH) coating. The effects of CH deacetylation degree (DD, 81.0, 88.1 and 95.2%) on the qualities (weight loss, pH, total soluble solids (TSS), firmness, flavonoids content, malondialdehyde (MDA) content and superoxide dismutase (SOD) activity and mold growth) of strawberry during cold storage were investigated. Results showed that CH coating by ES formed more continuous and uniform protective layer compared with conventional spraying (CS). CH coating effectively enhanced the overall quality and extended shelf life of strawberry at least 2 days. CH coating with 81.0% and 88.1% DD were more effective in reducing weight loss of strawberry, and CH coating with 88.1% DD could better maintain TSS content, while CH coating with 95.2% DD delayed the decline in flavonoids more obviously. However, DD had no significant impact on pH, firmness, SOD activity, MDA and mold growth of coated samples. The evaluation criteria indicated CH coating with 88.1% DD had better preservation performance with the highest synthetic value (6.17) during storage. These findings suggest that CH coating especially with 88.1% DD by ES, as a safe, cheap and efficient technique, has great potential for industrial application of fruit preservation.