Abstract
ABSTRACT: Strawberries ( Fragaria ananassa ) are highly perishable and characterized by a short shelf‐life. Chitosan has been found to be an ideal preservative coating material for fresh berries due to its antifungal and film‐forming properties. However, acid‐dissolved chitosan solutions develop bitterness and astringency tastes, making chitosancoated foods less practical on the real market. Three 1% chitosan‐based solutions were developed for coating strawberries: chitosan in 0.6% acetic acid solution, in 0.6% lactic acid solution, and in 0.6% lactic acid solution plus 0.2% vitamin E. Coated strawberries were packed in clam‐shell boxes and stored at 2°C and approximately 88% to 89% RH for 1 wk, at which time they were evaluated by consumers for “liking” or acceptance attributes and by trained panel for describing the appearance, texture, and flavor of the strawberries. Results from consumer testing at 1 d and 1 wk after coating indicated that chitosan coatings increased the appearance acceptance of the strawberries, but coatings containing vitamin E decreased acceptable appearance of strawberries. Chitosan coatings did not change consumer acceptability of flavor, sweetness, or firmness of the samples. Trained panel results after 1 wk of storage showed that chitosan‐coated strawberries have similar sensory descriptors as those of fresh berries, whereas coatings containing vitamin E developed the waxy‐and‐white surface of the samples. The trained panel did not detect astringency difference among all samples, indicating that 1% chitosan coating did not change astringency of strawberries.
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Claims 6
Claim · model-written summary
Chitosan coatings increased consumer appearance acceptance of strawberries at 1 day and 1 week after coating.
- Taxon
- strawberries
_single2.jpg?width=60)
Fragaria ×ananassae0 - Treatment
- chitosan coatingse0
- Outcome
- appearance acceptancee0
- Direction
- increasede0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
_single2.jpg?width=500)
Verbatim
e0“Results from consumer testing at 1 d and 1 wk after coating indicated that chitosan coatings increased the appearance acceptance of the strawberries, but coatings containing vitamin E decreased acceptable appearance of strawberries”
Claim · model-written summary
Coatings containing vitamin E decreased acceptable appearance of strawberries.
- Taxon
- strawberriesFragaria ×ananassae0
- Treatment
- coatings containing vitamin Ee0
- Outcome
- acceptable appearancee0
- Direction
- decreasede0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Results from consumer testing at 1 d and 1 wk after coating indicated that chitosan coatings increased the appearance acceptance of the strawberries, but coatings containing vitamin E decreased acceptable appearance of strawberries”
Claim · model-written summary
Chitosan coatings did not change consumer acceptability of strawberry flavor, sweetness or firmness.
- Taxon
- strawberriesFragaria ×ananassae0
- Treatment
- Chitosan coatingse1
- Outcome
- consumer acceptability of flavor, sweetness, or firmnesse1
- Direction
- did not changee1
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Results from consumer testing at 1 d and 1 wk after coating indicated that chitosan coatings increased the appearance acceptance of the strawberries, but coatings containing vitamin E decreased acceptable appearance of strawberries”
e1“Chitosan coatings did not change consumer acceptability of flavor, sweetness, or firmness of the samples”
Claim · model-written summary
Chitosan-coated strawberries had sensory descriptors similar to those of fresh berries after 1 week of storage.
- Taxon
- strawberriesFragaria ×ananassae2
- Treatment
- chitosan‐coatede2
- Outcome
- sensory descriptorse2
- Direction
- similare2
- Comparator
- fresh berriese2
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e2“Trained panel results after 1 wk of storage showed that chitosan‐coated strawberries have similar sensory descriptors as those of fresh berries”
Claim · model-written summary
Coatings containing vitamin E developed a waxy-and-white surface on strawberries.
- Taxon
- strawberriesFragaria ×ananassae0
- Treatment
- coatings containing vitamin Ee3
- Outcome
- waxy‐and‐white surfacee3
- Direction
- developede3
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e3“whereas coatings containing vitamin E developed the waxy‐and‐white surface of the samples”
e0“Results from consumer testing at 1 d and 1 wk after coating indicated that chitosan coatings increased the appearance acceptance of the strawberries, but coatings containing vitamin E decreased acceptable appearance of strawberries”
Claim · model-written summary
A 1% chitosan coating did not change strawberry astringency relative to all samples.
- Taxon
- strawberriesFragaria ×ananassae4
- Treatment
- 1% chitosan coatinge4
- Outcome
- astringencye4
- Direction
- did not changee4
- Comparator
- among all samplese4
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e4“The trained panel did not detect astringency difference among all samples, indicating that 1% chitosan coating did not change astringency of strawberries”
The same questions in other papers
chitosan · quality: postharvest · Fragaria x ananassa (strawberry)Positive and negative results
47 in the opposite direction
- positive
- positive
- positive
44 papers more in this group
See all 48 papers →Claims are grouped by organism, treatment and what was measured or targeted. A paper counts as positive when any of its claims in the group is positive.