Email this article STUDY ON THE EFFECTS OF CHITOSAN LOW MOLECULAR WEIGHT ON QUALITY AND SHELF LIFE OF CUCUMBER
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Published: 31/10/17Authors
1. Pham Thi Phuong
, University of Agriculture and Forestry - TNU2. Nguyen Van Binh, University of Agriculture and Forestry - TNU
3. Luu Hong Son, University of Agriculture and Forestry - TNU
4. Nguyen Thi Doan, University of Agriculture and Forestry - TNU
Abstract
The purpose of this study was to investigate the effects of chitosan low molecular weight on the quality and shelf-life of cucumber. The fruits were harvested in Thuc Duyen village, Thai Nguyen city, were treated with chitosan high molecular weight (30kDa), chitosan low molecular weight (10.4 kDa, 9.9 kDa, 9.5 kDa) at concentration of 1.5%, storaged at cold temperature (2 - 6o C). Results after 35 days of storage showed that chitosan has molecular weight 10.4 kDa could maintain the best colour, the lowest natural weight loss, the lowest total soluble solids, vitamin C, titratable acidity, and decay rate, sensory quality were rated as the highest.
Keywords
chitosan, chitosan low molecular weight, cucumber, storage, molecular weigh
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