Effects of Edible Chitosan Coating on Postharvest Quality of Zigui Navel Orange

Abstract

In order to study the preservation effect of chitosan coating on Zigui navel orange at room temperature (20 ± 5 °C), the coating solution was prepared by using chitosan as film-forming agent and citric acid and glacial acetic acid as solvents. The existing wax coating solution was used as the control. The experimental navel oranges were coated on the surface by impregnation method and stored at room temperature (20 ± 5 °C) for 35 days. Changes of physical, chemical and sensory quality indexes were determined periodically during storage time. The results were compared and analyzed. The experimental results showed that the coating effect of citric acid as the solvent is better than that of glacial acetic acid and the control treatments. In addition, the quality of navel oranges in 1.5%w/v citric acid treatment was the best in the three different concentrations treatments. After 35 days, the decay rate, total soluble solid and vitamin C content were detected in this treatment. The results suggested that 1.5% w/v citric acid had better potential in prolonging the shelf-life of Zigui navel orange.