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International Journal of Agronomy
Volume 2013 (2013), Article ID 209235, 8 pages
http://dx.doi.org/10.1155/2013/209235
Research Article

Grape Preservation Using Chitosan Combined with β-Cyclodextrin

1College of Chemistry and Materials, Shanxi Normal University, Linfen 041004, China
2College of Engineering, Shanxi Normal University, Linfen 041004, China

Received 21 July 2013; Accepted 20 September 2013

Academic Editor: Kent Burkey

Copyright © 2013 Yu Youwei and Ren Yinzhe. This is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.

Abstract

The effect of 1% chitosan combined with 2% β-cyclodextrin to the preservation of fresh grapes under ambient temperature was investigated. The results indicated that the hydrogen bond formed between the hydroxyl group of β-cyclodextrin and the amidogen or hydroxyl group of chitosan and the crystal form of chitosan was also changed when cyclodextrin was doped into chitosan coating. The compound coating could prolong the shelf life of grapes, maintain lower respiration rate and higher activities of superoxide dismutase, peroxidase, and catalase during storage time, and restrain weight loss and malonaldehyde content increase. Coating grapes with chitosan + β-cyclodextrin was a good method in postharvested grape preservation.