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BioMed Research International
Volume 2015, Article ID 835151, 10 pages
Research Article

Effect of Chitosan Coating with Cinnamon Oil on the Quality and Physiological Attributes of China Jujube Fruits

1Key Laboratory of Grain and Oil Processing and Food Safety under the Supervision of Sichuan Province, College of Food and Bioengineering, Xihua University, Chengdu 610039, China
2School of Food Engineering, Luohe College of Vocational Technology, Luohe 462000, China
3School of Food Engineering and Biotechnology, Tianjin University of Science & Technology, Tianjin 300457, China

Received 22 May 2015; Revised 29 July 2015; Accepted 30 July 2015

Academic Editor: Nikos Chorianopoulos

Copyright © 2015 Yage Xing et al. 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.


Effects of chitosan coating with cinnamon oil on the physiological attributes and preservation quality of China jujube fruits during storage at 4°C for 60 days were investigated. Results indicated that weight loss and decay of jujube fruits were significantly reduced by chitosan-oil coating during the period of 60-day storage, which also exhibited a quite beneficial effect on maintaining the sensory quality for jujube fruits. Meanwhile, the contents of vitamin C and titratable acid decreased to 3.08 mg·g−1 and 0.342% for the fruits treated by chitosan-oil coating (1.0% + 0.10%), respectively. Polyphenol oxidase, superoxide dismutase, and peroxidase activities were 13.40 U·g−1, 14.53 U·g−1, and 63.6 U·g−1 at the end of storage, respectively. The contents of total soluble phenolics and MDA were 34.51 mg·g−1 and 19.43 μmol·g−1 for the combined coating treated samples and control fruits, respectively. These results suggested that the chitosan-oil coating might be recognized as one efficiency technology on the preservation quality of jujube fruits during the storage time.