Kadozan Chitosan Formulation Enhances Postharvest Quality of Fresh Indian Jujube Fruit
Indian jujube fruit is prone to perishing, resulting in a shorter shelf life after harvest. Kadozan is a liquid chitosan formulation that has a significant effect on fruit preservation. In order to explore its efficacy, the quality, and storability indicators of Indian jujube fruit were evaluated du...
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MDPI AG
2025-01-01
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| Series: | Foods |
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| author | Lian Chen Yixiong Lin Hui Li Qingqing Liu Yihui Chen |
| author_facet | Lian Chen Yixiong Lin Hui Li Qingqing Liu Yihui Chen |
| author_sort | Lian Chen |
| collection | DOAJ |
| description | Indian jujube fruit is prone to perishing, resulting in a shorter shelf life after harvest. Kadozan is a liquid chitosan formulation that has a significant effect on fruit preservation. In order to explore its efficacy, the quality, and storability indicators of Indian jujube fruit were evaluated during storage at 15 ± 1 °C for 18 days. Results showed that Kadozan-treated fruit exhibited lower respiration rate, relative electrolyte leakage rate, weight loss, and decay index, along with higher firmness and commercially acceptable rate. Furthermore, Kadozan-treated fruit showed higher vitamin C, total sugar, titratable acid, total soluble solids, chlorophyll, and carotenoid contents, <i>L</i>* and <i>h</i>° values, but lower <i>a</i>* and <i>b</i>* values. Principal component analysis and comprehensive score revealed that Kadozan treatment helped preserve the appearance and nutritional qualities of Indian jujube fruit. The best effect was seen with 1:600 Kadozan among three concentrations (1:300, 1:600, 1:900). It was discovered that the commercially acceptable rate of 1:600 Kadozan-treated fruit was 37.5% higher than control fruit while the decay index was 30.5% lower than control fruit at 18 days. Therefore, Kadozan treatment has great substantial implications for the preservation of Indian jujube fruit, providing practical guidance for reducing its postharvest losses. |
| format | Article |
| id | doaj-art-b06a93ced07045e583afcb7bb7621790 |
| institution | Kabale University |
| issn | 2304-8158 |
| language | English |
| publishDate | 2025-01-01 |
| publisher | MDPI AG |
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| series | Foods |
| spelling | doaj-art-b06a93ced07045e583afcb7bb76217902025-01-24T13:33:04ZengMDPI AGFoods2304-81582025-01-0114226610.3390/foods14020266Kadozan Chitosan Formulation Enhances Postharvest Quality of Fresh Indian Jujube FruitLian Chen0Yixiong Lin1Hui Li2Qingqing Liu3Yihui Chen4School of Biological Science and Biotechnology, Minnan Normal University, Zhangzhou 363000, ChinaSchool of Biological Science and Biotechnology, Minnan Normal University, Zhangzhou 363000, ChinaSchool of Biological Science and Biotechnology, Minnan Normal University, Zhangzhou 363000, ChinaKey Laboratory of Postharvest Biology of Subtropical Special Agricultural Products, Fujian Province University, Fuzhou 350002, ChinaCollege of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350002, ChinaIndian jujube fruit is prone to perishing, resulting in a shorter shelf life after harvest. Kadozan is a liquid chitosan formulation that has a significant effect on fruit preservation. In order to explore its efficacy, the quality, and storability indicators of Indian jujube fruit were evaluated during storage at 15 ± 1 °C for 18 days. Results showed that Kadozan-treated fruit exhibited lower respiration rate, relative electrolyte leakage rate, weight loss, and decay index, along with higher firmness and commercially acceptable rate. Furthermore, Kadozan-treated fruit showed higher vitamin C, total sugar, titratable acid, total soluble solids, chlorophyll, and carotenoid contents, <i>L</i>* and <i>h</i>° values, but lower <i>a</i>* and <i>b</i>* values. Principal component analysis and comprehensive score revealed that Kadozan treatment helped preserve the appearance and nutritional qualities of Indian jujube fruit. The best effect was seen with 1:600 Kadozan among three concentrations (1:300, 1:600, 1:900). It was discovered that the commercially acceptable rate of 1:600 Kadozan-treated fruit was 37.5% higher than control fruit while the decay index was 30.5% lower than control fruit at 18 days. Therefore, Kadozan treatment has great substantial implications for the preservation of Indian jujube fruit, providing practical guidance for reducing its postharvest losses.https://www.mdpi.com/2304-8158/14/2/266Indian jujube fruitkadozanappearance colornutritional qualitystorage shelf life |
| spellingShingle | Lian Chen Yixiong Lin Hui Li Qingqing Liu Yihui Chen Kadozan Chitosan Formulation Enhances Postharvest Quality of Fresh Indian Jujube Fruit Foods Indian jujube fruit kadozan appearance color nutritional quality storage shelf life |
| title | Kadozan Chitosan Formulation Enhances Postharvest Quality of Fresh Indian Jujube Fruit |
| title_full | Kadozan Chitosan Formulation Enhances Postharvest Quality of Fresh Indian Jujube Fruit |
| title_fullStr | Kadozan Chitosan Formulation Enhances Postharvest Quality of Fresh Indian Jujube Fruit |
| title_full_unstemmed | Kadozan Chitosan Formulation Enhances Postharvest Quality of Fresh Indian Jujube Fruit |
| title_short | Kadozan Chitosan Formulation Enhances Postharvest Quality of Fresh Indian Jujube Fruit |
| title_sort | kadozan chitosan formulation enhances postharvest quality of fresh indian jujube fruit |
| topic | Indian jujube fruit kadozan appearance color nutritional quality storage shelf life |
| url | https://www.mdpi.com/2304-8158/14/2/266 |
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