Effects of chitosan coating on postharvest life and quality of longan fruit

The effects of chitosan coating in extending postharvest life of longan fruits and maintaining their quality were investigated. The fruits were treated with aqueous solutions of 0.5, 1.0 and 2.0% chitosan, respectively, and then stored at 2°C and 90% relative humidity. Changes in respiration rate, polyphenol oxidase (PPO) activity, colour, eating quality, and weight loss were measured. The effect of chitosan coating on disease incidence was also evaluated. The application of chitosan coating reduced respiration rate and weight loss, delayed the increase in PPO activity and the changes in colour, and eating quality, and partially inhibited decay of fruit during storage. Furthermore, increasing the concentration of chitosan coating enhanced the beneficial effects of chitosan on postharvest life and quality of the fruit.     

Assessment of coating tomato fruit with shrimp shell chitosan and N,O-carboxymethyl chitosan on postharvest preservation

The effect of coating tomato fruit (Lycopersicon esculentum) with shrimp shell chitosan, a deacetylated form of chitin, and a chitosan derivative, i.e. N,O-carboxymethyl chitosan (NOCC) on postharvest preservation was studied. The effects of various chitosan and NOCC concentrations on fruit ripening behavior, as well as fruit physical and chemical characteristics were evaluated during storage at room temperature (25–30 °C). Coating the fruit with 2 % (w/v) chitosan or NOCC solutions was found to be more effective in extended its storage life than coating with 0.5 % (w/v) solutions. Covered tomatoes were firmer, higher in titratable acidity, and exhibited less red pigmentation than the control uncoated fruits at the end of storage. These results suggest the suitability of chitosan and its derivative NOCC as an alternative means of preserving fresh fruits.     

Characterization and efficacy of a composite coating containing chitosan and lemongrass essential oil on postharvest quality of guava

This study characterized chemical and physical properties of chitosan (Chi) coatings with or without Cymbopogon citratus (D.C.) Stapf. (CCEO) essential oil (0.6 μL/mL). The effects of Chi-CCEO coating on postharvest quality of guava during storage (15 days, 12 ± 1 °C) were assessed. CCEO improved thermal resistance and surface properties of Chi-coating. Chi-CCEO coating had low water solubility and a_w, high thermal resistance, smooth and low-roughness surface. Chi-CCEO coating delayed weight and firmness losses, changes in soluble solids, titratable acidity, pH, color and phenolics in guava during storage. Chi-CCEO coating decreased polyphenol-oxidase and pectin-methylesterase activity, while increased peroxidase activity after 5 days. Coated guava had lower fructose content and higher citric and succinic acid content than uncoated guava after 10 days. Coated guava had higher scores for texture, color and overall impression but lower scores for odor. Chi-CCEO coating were effective to maintain guava postharvest quality during a 10 day-cold storage.Industrial relevanceThe addition of CCEO in an active concentration to inhibit fungal spoilage in guavas into Chi-coating positively affected its physico-chemical properties, resulting in a flat, smooth and low roughness composite coating. Chi-CCEO coating delayed undesirable postharvest changes caused by physiological processes in guava, maintaining the fruit quality during cold storage. Chi-CCEO coating should be a feasible technology for guava preservation and decrease synthetic fungicide use in this fruit.     

Influences of preharvest spraying Cryptococcus laurentii combined with postharvest chitosan coating on postharvest diseases and quality of table grapes in storage

The effects of preharvest spray with Cryptococcus laurentii combined with chitosan coating after harvest on decay and quality of table grapes during storage periods were evaluated in the present study. Preharvest spray with C. laurentii (PreA) significantly decreased decay index (DI), and postharvest chitosan coating (PCC) enhanced the effectiveness of the pre-harvest spray when fruits were stored at 0 °C. PreA combination with PCC increased the activities of polyphenol oxidase (PPO) and phenylalanine ammonia-lyase (PAL) of fruit in storage. PreA + PCC treatment was effective in reducing weight loss of fruits by 85% at 17 d storage and 38% at 42 d storage as compared to PreA alone at the same stage. In addition, PreA enhanced the ratio of soluble solids content (SSC) to titratable acid (TA) by 12% at harvest time, 7% at 17 d storage and 25% at 42 d storage, mainly by increasing SSC and decreasing TA in fruit stored at 0 °C. These results suggested that integration of preharvest spray with C. laurentii and postharvest chitosan coating treatment may be a promising management strategy for decay control and quality maintenance of table grapes.     

Effects of preharvest application of antagonistic yeast combined with chitosan on decay and quality of harvested table grape fruit

BACKGROUND: Decay caused by fungal pathogens is responsible for significant economic loss of grape fruit in vineyards worldwide. However, postharvest treatment is not advisable for this fruit owing to its thin waxy pericarp and succulent flesh, which are easily damaged. Therefore preharvest treatment even at 1 day before harvest has been considered as a promising method to control postharvest decay of table grape fruit in storage. Integrative effects of preharvest application of Cryptococcus laurentii combined with low‐concentration chitosan on decay and quality of table grape fruit during storage were investigated in this study. RESULTS: Spraying of antagonistic yeast combined with chitosan before harvest significantly reduced natural decay of fruit stored at 0 °C. Preharvest treatment stabilised polyphenol oxidase activity, increased peroxidase and phenylalanine ammonia‐lyase activities and decreased superoxide dismutase activity compared with control fruit. There was a higher ratio of soluble solid content to titratable acidity in treated fruit than in control fruit during storage. In addition, preharvest treatment affected the total phenolic content in fruit during storage. CONCLUSION: The results suggest that integrative application of C. laurentii and low‐concentration chitosan before harvest may be a promising technology to control decay of table grape fruit in storage. Copyright © 2009 Society of Chemical Industry     

Effects of chitosan coating on shelf life of cold-stored litchi fruit at ambient temperature

Postharvest pericarp browning of litchi fruit results in an accelerated loss in shelf life and a reduced commercial value. Visual quality was lost in only 6 h at ambient temperature when fruit were removed from storage at 2 °C, due to browning. The experiment was conducted to test the role of chitosan coating in inhibiting skin browning and extending shelf life of cold-stored litchi fruit at ambient temperature. Litchi fruit were treated with 2 g chitosan/100 g solution and then stored for 20 days at 2 °C and 90–95% relative humidity (RH), prior to shelf life evaluation at 25 °C and 80–90% RH. Changes in polyphenol oxidase (PPO) activity, anthocyanin concentration, colour index, eating quality and concentrations of total soluble solids and titratable acidity were measured. The effects of chitosan coating on disease incidence were also evaluated. Application of chitosan coating delayed the decrease in anthocyanin content, the increase in PPO activity and the changes in colour index and eating quality, reduced the decrease in concentrations of total soluble solids and titratable acidity, and partially inhibited decay. The results suggested that treatment with chitosan coating exhibited a potential for shelf life extension at ambient temperature when litchi fruit were removed from cold storage.     

Synergistic Effect of Sodium Chlorite and Edible Coating on Quality Maintenance of Minimally Processed Citrus grandis under Passive and Active MAP

Edible coating has been an innovation within the bioactive packaging concept. The comparative analysis upon the effect of edible coating, sodium chlorite (SC) and their combined application on quality maintenance of minimally processed pomelo (Citrus grandis) fruits during storage at 4 °C was conducted. Results showed that the combination of edible coating and SC dipping delayed the microbial development whereas the sole coating or dipping treatment was less efficient. The synergetic application of edible coating and SC treatment under modified atmosphere packaging (MAP, 10% O₂, 10% CO₂) was able to maintain the total soluble solids level and ascorbic acid content, while reduce the weight loss as well as development of mesophiles and psychrotrophs. Nonetheless, the N, O‐carboxymethyl chitosan solely coated samples showed significantly higher level of weight loss during storage with comparison to the untreated sample. Furthermore, the combined application of edible coating and SC dipping under active MAP best maintained the sensory quality of minimally processed pomelo fruit during storage.     

Cellulose Nanocrystal Reinforced Chitosan Coatings for Improving the Storability of Postharvest Pears Under Both Ambient and Cold Storages

Cellulose nanocrystal (CNC, 0%, 5%, and 10% w/w, in chitosan, dry basis) reinforced 2% chitosan aqueous coatings were evaluated for delaying the ripening and quality deterioration of postharvest green D'Anjou (Pyrus communis L.) and Bartlett (Pyrus communis L.) pears during 3 wk of ambient storage (20 ± 2 °C and 30 ± 2% RH) or 5 mo of cold storage (–1.1 °C and 90% RH), respectively. Ethylene and CO₂ production, color, firmness, and internal fruit quality were monitored during both storage conditions. Moisture and gas barrier, antibacterial activity, and surface morphology of the derived films were also evaluated to investigate the mechanisms of delayed fruit ripening and quality deterioration. In the ambient storage study, the 5% CNC reinforced chitosan coating significantly (P < 0.05) delayed green chlorophyll degradation of pear peels, prevented internal browning, reduced senescence scalding, and improved retained fruit firmness. During cold storage, the 5% CNC reinforced chitosan coating showed a competitive effect on delaying fruit postharvest quality deterioration compared to a commercial product (Semperfresh?, Pace International, Wapato, Wash., U.S.A.). The 5% CNC coating strongly adhered to the pear surface, provided a superior gas barrier and a more homogenous matrix in comparison with the other coatings tested. Hence, it was effective in delaying ripening and improving the storability of postharvest pears during both ambient and cold storage.     

Effectiveness of Hydrothermal‐Calcium Chloride Treatment and Chitosan on Quality Retention and Microbial Growth during Storage of Fresh‐Cut Papaya

Rapid degradation of fresh‐cut papaya limits its marketability. Hydrothermal treatments in combination with a calcium dip, applied to whole fruit before slicing, and also the application of chitosan as a coating film, have been found to have very good results in maintaining the quality of fresh‐cut fruits. Based on these considerations, the aim of this study was to evaluate the effect of hydrothermal treatment (HT; 49 °C, 25 min) containing calcium chloride (Ca; 1%, w/v) followed by dipping in chitosan (Chit; 1%, w/v, 3 min) on the physical, chemical, and microbial qualities of papaya slices stored at 5 °C for 10 d. Pulp color, firmness, ascorbic acid, total phenolics, β‐carotene, and lycopene were evaluated every 2 d while the microbial quality (mesophilics, psychrophilics, molds, and yeasts) was evaluated every 5 d. Fruit treated with HT‐Ca and HT‐Ca + Chit showed better color and firmness retention than Control and Chit. Papaya slices treated with HT‐Ca + Chit had higher nutritional content and lower microbial growth at the end of storage. The application of the HT‐Ca + Chit could be used to reduce deterioration processes, maintaining physical, chemical, and microbial qualities and increasing the shelf life of fresh‐cut papaya stored at 5 °C.     

Influence of ethanol and heat on disease control and quality in stored mango fruits

Pestalotia mangiferae and Curvularia lunata are the main postharvest fungi of mango cv. ‘Tommy Atkins’ causing serious economic losses during storage. Two substitutes of synthetic postharvest fungicides were tested: ethanol and heat, separately and combined at different concentrations and temperatures. Experiments were carried out in vitro to evaluate mycelial growth and spore germination and directly on mango fruits to evaluate the combination of ethanol with heat on disease incidence and on fruit quality. Storage period was of 12-days at 25 °C. Response of P. mangiferae and C. lunata towards the application of ethanol and temperature was very similar. When trials were carried out separately, ethanol at 400 ml/L completely inhibited growth of both fungi while mycelial growth reached approximately only 35 mm or less at concentrations up to 400 ml/L. Germination was severely affected by ethanol application at concentrations up to 100 ml/L. The combination of both factors also influenced fungi development affecting their conidia more than their mycelium. A complete disease control of mango fruits was achieved at 300 ml/L ethanol with 50 °C temperature. The changes in weight loss, firmness, color, acidity, SSC and, pH values of the treated and untreated mango fruits followed the normal ripening evolution.     

Chemical and quality traits of ‘Olinda’ and ‘Campbell’ oranges after heat treatment at 44 or 46 °C for fruit fly disinfestation

The chemical and quality characteristics of ‘Olinda’ and ‘Campbell’ oranges (nucellar budlines from Valencia late cultivar) were evaluated after exposure to a fruit core temperature of 44 °C and held at 44 °C for 100 min or 46 °C and held at 46 °C for 50 min, subsequent storage at 6 °C for 2 weeks and an additional week of simulated marketing period (SMP) at 20 °C. Exposure to either heat treatment caused neither visible damage nor fruit softening. Fruit weight loss rate in ‘Olinda’ oranges was unaffected by treatment but was higher than control fruit in heat exposed ‘Campbell’ oranges after storage, though at the end of SMP differences between treated and untreated fruit were non-significant. While neither heat treatment affected decay incidence in ‘Olinda’ oranges, significantly less decay was found in heat treated ‘Campbell’ fruit compared to control fruit both during storage and SMP.The chemical analyses of flavedo tissue of ‘Olinda’ oranges revealed that there were no treatment differences in neutral sugars, soluble and insoluble pectins and calcium bound to insoluble pectin fraction. The calcium content bound to soluble pectin fractions increased following heat treatments. At the end of SMP there was a significant decrease of soluble pectin and a significant increase of calcium bound to insoluble pectins in flavedo from oranges of the 46 and 44 °C treatments.Following treatment at 46 °C ‘Olinda’ fruit had a significantly lower content of soluble solids concentration. However, differences in soluble solids concentration between treated and control fruit after storage and SMP were not significant.Post-treatment levels of ethanol in both cultivars were significantly higher than in non-treated fruit. During storage and SMP, significant increases of ethanol were detected in control fruits with respect to their initial levels, whereas a reverse trend occurred in fruit subjected to heat treatment. Upon termination of the heat treatment at 44 or 46 °C, mean taste scores of ‘Olinda’ oranges were lower than those of untreated fruit, while the taste of ‘Campbell’ oranges was adversely affected only by the 46 °C treatment. After storage and SMP, taste differences between treated and control fruit were not significant. Flavour scores were unaffected by the treatment at 44 °C. Following treatment at 46 °C flavour rating in ‘Olinda’ fruit was significantly lower than control fruit while after storage and SMP the differences in flavour scores between treated and untreated fruit were non significant. Heat treatment to a fruit core temperature of 44 °C for 100 min or 46 °C for 50 min can thus have important commercial applications as an alternative to toxic chemical fumigants or to longer and more expensive disinfestation treatments such as cold quarantine.     

Effect of hot air on Deglet Noor palm quality parameters and on Ectomyelois ceratoniae

Insect infestation caused by Ectomyelois ceratoniae or carob moth is one of the main postharvest problems that lead to a decrease of marketable quality of dates. The control of carob moth is a mandatory process for exported fruits, and the main chemical method used to prevent pest diseases of palm date is methyl bromide. However, its use is being restricted due to direct, harmful effects to the environment, and indirect effects on humans. Hot air treatments (HATs) could be physical alternatives to methyl bromide and other chemicals. Three HATs (55 °C for 30 min, 60 °C for 15 min, 60 °C for 20 min) were studied on Deglet Noor date fruits when stored for 45 d at 2 °C followed by a retail period of 4 d at 23 °C. The results showed that the use of HATs led to 100% E. ceratoniae larvae mortality in naturally-infested date. These HATs did not cause any damage on fruit quality and reduced mesophilic bacterial counts (<1 log CFU g⁻¹). These HATs, especially the combination of highest temperature and longer time of application (60 °C for 20 min), decreased the antioxidant activity (25% in DPPH and 14% in FRAP assay). Storage time also had a significant impact, reducing color (h°), antioxidant activity, and total phenolic content of date fruits (39%). When this storage was accompanied by a retail period at 23 °C, the firmness and sensorial parameters of date fruits was significantly reduced. Nevertheless, all date fruits from HATs and control treatments maintained their marketability quality for 45 d at 2 °C followed by a retail period of 4 d at 23 °C. Results show that HATs are a physical, non-chemical, treatment for E. ceratoniae larvae mortality that maintained date fruits' postharvest quality.     

Ultrasound-Assisted Chitosan–Surfactant Nanostructure Assemblies: Towards Maintaining Postharvest Quality of Tomatoes

A novel ultrasound-assisted chitosan–surfactant nanostructure assembly was developed to allow better delivery of chitosan particles into intact fruit tissues for extension of postharvest life. Three solutions of 1 % chitosan–surfactant nanostructure assembly with micelle sizes of 400, 600 and 800 nm were prepared and applied as an edible coating on tomatoes. The fruits were stored at 15?±?2 °C and 70–80 % relative humidity for 20 days. The indicators of tomato ripening, which included loss of firmness, decline of titratable acidity, decline of chlorophyll content and increase in soluble solid content, were delayed in the treated fruits in comparison to the control (p?<?0.05). A delay of approximately 5 days in ripening was observed by evaluating the colour evolution from green to red. The treatment significantly (p?<?0.05) enhanced the phenolic content while maintaining a lower level of respiration in comparison to the control, throughout most of the storage duration. However, weight loss was higher in the treated fruits in comparison to the control. No significant difference in the resultant effects was observed by using chitosan–surfactant nanostructure assemblies of different micelle sizes (p?>?0.05).     

壳聚糖处理对脐橙采后品质及抗病性的影响

研究不同质量浓度壳聚糖处理对纽荷尔脐橙采后品质及抗病性的影响。结果表明：在冷藏(8℃)条件下,壳聚糖处理抑制了脐橙果实的呼吸强度、延缓了总糖的上升和可滴定酸的下降并保持了较高的VC 含量,从而保持了较好的果实品质。同时,在贮藏后期壳聚糖处理也提高了脐橙果实超氧化物歧化酶、苯丙氨酸解氨酶、几丁质酶和β-1,3- 葡聚糖酶的活性,增强了果实的抗病性。但不同处理间存在着差异,其中以1.5g/100mL 壳聚糖效果最好,2.0g/100mL 壳聚糖次之,1.0g/100mL 壳聚糖最差。     

Antifungal activity of chitosan and its application to control post‐harvest quality and fungal rotting of Tankan citrus fruit (Citrus tankan Hayata)

In this study, the antifungal activity of chitosan A (MW = 92.1 kDa) and B (MW = 357.3 kDa), with 94.2% N‐deacetylation were examined at various concentrations against fungi including Penicillium digitatum, Penicillium italicum, Botrydiplodia lecanidion and Botrytis cinerea. The effectiveness of these chitosans to control the post‐harvest quality of Tankan fruit, a popular sub‐tropical citrus fruit, was investigated. It was found that chitosan, depending on type and concentration, caused 25.0–90.5% growth inhibition on test organisms after 5 days of cultivation at 24 °C. Chitosan treatment significantly reduced (P < 0.05) the percentage decay of Tankan fruit during storage at 24 °C. After 42 days of storage at 13 °C, chitosan‐coated Tankan fruits were firmer, exhibited less decay and weight loss, and showed higher titratable acidity, ascorbic acid, and total soluble solids than the control fruit. Weight loss of Tankan fruits decreased as the concentration of chitosan was increased. On the other hand, chitosan A, regardless of concentration tested, was found to be more effective in retaining the firmness, titratable acidity and water content, total solid content and ascorbic acid content of Tankan fruits than chitosan B. Copyright © 2006 Society of Chemical Industry     

Effects of short‐term N2 treatment on quality and antioxidant ability of loquat fruit during cold storage

BACKGROUND: Loquat fruit is susceptible to microbial decay and quality deterioration during postharvest distribution. In this study, in a search for effective alternatives to methods currently used for quality maintenance, the effects of short‐term pre‐storage N₂ treatment on the quality and antioxidant ability of loquat fruit were investigated. RESULTS: Loquat fruits were exposed to 100% N₂ for 6 h at 20 °C and then stored at 5 °C for 35 days. Short‐term N₂ treatment significantly delayed the increase in fruit decay rate and decreases in total soluble solid and titratable acidity contents, thereby maintaining better eating quality and extending the storage life of fruits. It also markedly delayed increases in membrane permeability, malondialdehyde content and superoxide anion production rate. In addition, N₂‐treated fruits exhibited significantly higher superoxide dismutase and catalase activities and lower lipoxygenase activity than control fruits. CONCLUSION: Short‐term pre‐storage N₂ treatment effectively reduced fruit decay and maintained quality in loquat fruits during cold storage. The reduction in fruit decay and quality deterioration by the treatment was correlated with enhanced antioxidant ability and reduced lipid peroxidation. Copyright © 2009 Society of Chemical Industry     

Shelf life extension of minimally processed water caltrop (Trapa acornis Nakano) fruits coated with chitosan

Freshwater caltrop (Trapa acornis Nakano) fruits are very perishable and susceptible to browning, and thus have a short shelf life. In this study, minimally processed water caltrop (MPWC) fruits were treated with 0.0% (control), 0.5%, 1.0% and 2.0% of chitosan aqueous solutions, respectively, and stored at 4 ± 1 °C, 80–85% relative humidity for 15 day. Effects of the chitosan coating on MPWC fruit shelf life and qualitative attributes were evaluated by investigating fresh weight loss, browning index, phytochemicals and browning‐related enzymes activities. Results showed that 1.0% and 2.0% chitosan coating significantly extended shelf life of MPWC fruit by reducing browning occurrence and fresh weight loss, preserving ascorbic acid, soluble solid and titratable acidity as well as total phenol content, also inhibiting the increase in phenylalanine ammonia lyase, polyphenol oxidase and peroxidase activities compared to the control during storage. However, 0.5% chitosan coating seemed to be ineffective in prolonging shelf life and conserving quality of MPWC fruit except for keeping more total phenols during storage in comparison with the control.     

Biocontrol of Postharvest Anthracnose of Mango Fruit with Debaryomyces Nepalensis and Effects on Storage Quality and Postharvest Physiology

Anthracnose is presently recognized as one of the most important postharvest disease of mango worldwide. To control the disease, chemical fungicides for a long time was widely used among fruit farmers, but recently found that pathogen had developed increasingly resistance to it. With people's growing desire of healthy and green food, finding new and environmentally friendly biological control approach was very necessary. In this paper, we provided a kind of new antagonistic yeast which enriched the strain resources and the efficacy of Debaryomyces nepalensis against postharvest anthracnose of mango fruit and the influence on quality parameters were investigated. The results showed that the decay incidence and lesion diameter of postharvest anthracnose of mango treated by D. nepalensis were significantly reduced compared with the control fruit stored at 25 °C for 30 d or at 15 °C for 40 d, and the higher concentration of D. nepalensis was, the better the efficacy of the biocontrol was. Study also found that 1 h was the best treatment duration and antagonistic yeast inoculated earlier had good biocontrol effect on anthracnose. Meanwhile, treatment by D. nepalensis could significantly reduce postharvest anthracnose of mango, delay the decrease in firmness, TSS, TA, and ascorbic acid value, and do not impair surface color during postharvest storage. Moreover, the increase in MDA (malondialdehyde) content and increase in cell membrane permeability of fruit treated by D. nepalensis was highly inhibited. The results suggested D. nepalensis treatment could not only maintain storage quality of mango fruit, but also decrease the decay incidence to anthracnose disease. All these results indicated that D. nepalensis has great potential for development of commercial formulations to control postharvest pathogens of mango fruit.     

Effects of postharvest treatments on fruit quality of sweet pepper at low temperature

BACKGROUND: Postharvest storage of sweet pepper fruits (Capsicum annuum L.) at low temperatures could impair their physical and chemical composition. Therefore, maintenance of essential nutrition support or altered gas exchange could preserve fruit quality, minimizing chilling injury. Thus our aim was to determine the response to postharvest application of a low concentration of nitrogen (urea) or antitranspirant (pinolene) during a period of 21 days at 5 °C. RESULTS: The results indicate that storage at 5 °C was effective with respect to maintaining firmness of sweet pepper fruits for 21 days, while application of antitranspirant increased firmness compared with non‐sprayed fruits. Additionally, urea maintained color while increasing total phenolics and the activity of catalase and ascorbate peroxidase, lowering lipid peroxidation. Composition of free amino acids was affected to a minor extent. CONCLUSION: Maintaining quality is of paramount importance in the postharvest period. This study shows the effect of both temperature and spraying treatments with regard to maintaining fruit quality during this period, and provides new insights into the physiological role of enzymes of the antioxidant system during pepper storage at low temperature. Copyright © 2010 Society of Chemical Industry     

A COMBINATION OF HEAT TREATMENT AND CHITOSAN COATING DELAYS RIPENING AND REDUCES DECAY IN “GALA” APPLE FRUIT

ABSTRACT

Apples (Malus domestica Borkh. cv. Gala) were heat‐treated at 38C for 4 days (heat treatment [HT]) before or after coated with 1% chitosan (CTS). Following treatment, apples were stored at 0C for 8 weeks and 20C for 7 days as shelf life. The effectiveness of the combined treatments on the ripeness, quality and decay development caused by Penicillium expansum and Botrytis cinerea was evaluated. Severe heat damage was observed on the fruits heat‐treated after CTS coating (CTS + HT), appeared as external decay and internal brown after treatment. However, no damage on fruits heated before CTS coating (HT + CTS) during the whole storage. Besides the completely control of blue mold and gray mold on artificially inoculated fruits during storage, the HT + CTS treated fruit showed the lowest respiration rate, ethylene evolution, malondialdehyde and membrane leakage, and the highest firmness and consumer acceptance among the treatments. At the same time, this combined treatment could inhibit the lost of green color, titratable acidity and weight loss compared with HT alone.

PRACTICAL APPLICATIONS

“Gala” apple fruits become more popular in the world because of its high productivity and good quality. Hot air treatment alone has been used to delay ripening of Gala but caused the loss of peel green, titratable acidity and weight. This work investigated the effects of hot air treatment combined with chitosan (CTS) coating on the ripening, quality and decay development for Gala apple fruits. Compared with fruits heat‐treat alone, fruits heat‐treated before CTS coating (heat treatment + CTS) preserved original peel color, maintained titratable acidity and weight, completely control decay development and showed the highest consumer acceptance after storage. The information obtained from this study suggested that this combined treatment may be a suitable method for the commercial application on Gala apple fruits.