The effects of chitosan coating and vacuum packaging on quality of fresh-cut pumpkin slices during storage

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dc.contributor.authorYüksel Ç.
dc.contributor.authorAtalay D.
dc.contributor.authorErge H.S.
dc.date.accessioned2024-07-22T08:04:41Z
dc.date.available2024-07-22T08:04:41Z
dc.date.issued2022
dc.description.abstractThe quality of fresh-cut products can be improved by edible coatings and packaging. In this study, fresh-cut pumpkin slices, coated with chitosan and vacuum-packed, were stored at 4 and 10°C for 21 days. The effects of chitosan and vacuum packaging on color, microbiological load, and β-carotene content of samples were performed during storage. Texture analyses were conducted only on the first and last days of the period. Microbial counts of coated and vacuum-packed samples were restricted as compared to untreated samples. At both storage temperatures, β-carotene content and a* value of all samples increased while L*, b*, C*, and h° values decreased. Changes in β-carotene and color values (a*, b*, C*, and h°) were fitted to zero-order kinetics. The highest textural parameters were determined in coated and vacuum-packed samples. Both coated and vacuum-packed pumpkin slices stored at 4°C can be recommended especially for textural and microbiological quality. Novelty impact statement: In this study, coated and vacuum-packed fresh-cut pumpkin slices with potential marketability, have been pointed out. It is noticed that chitosan coating combined with vacuum packaging provides a good preservation for fresh-cut pumpkin slices stored at low temperature. Chitosan can be proposed as an antimicrobial agent due to lower microbiological criteria in chitosan-treated pumpkin slices and vacuum packaging can be suggested a good barrier for keeping the color of the samples stored at low temperature. © 2022 Wiley Periodicals LLC.
dc.identifier.DOI-ID10.1111/jfpp.16365
dc.identifier.issn01458892
dc.identifier.urihttp://akademikarsiv.cbu.edu.tr:4000/handle/123456789/12782
dc.language.isoEnglish
dc.publisherJohn Wiley and Sons Inc
dc.subjectChitosan
dc.subjectCoatings
dc.subjectColor
dc.subjectFood preservation
dc.subjectFood storage
dc.subjectPackaging
dc.subjectTemperature
dc.subjectTextures
dc.subjectChitosan coatings
dc.subjectColour value
dc.subjectEdible coating
dc.subjectFresh-cut
dc.subjectLows-temperatures
dc.subjectMicrobial count
dc.subjectMicrobiological load
dc.subjectStorage temperatures
dc.subjectTexture analysis
dc.subjectVacuum packaging
dc.subjectAntimicrobial agents
dc.titleThe effects of chitosan coating and vacuum packaging on quality of fresh-cut pumpkin slices during storage
dc.typeArticle

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