學生姓名:
林玟君
指導教授:
張祐維
學期:
109上
摘 要:
Strawberries are very popular berry and famous for its desirable flavor and antioxidantproperties (high vitamin C and anthocyanins). Fresh strawberries are highly perishable,nonclimacteric fruit, highly valued for its organoleptic properties. They have a very fastripening stage because of high respiration and softening rate, smooth texture, and high sensitivity to fungal attack. The shelf life is mainly governed by maturity during harvesting and postharvest conditions that could lead to the changes in nutritional and sensory qualities. Strawberries are usually harvested at three-fourths ripe (pink) or even one-half ripe (green) stages, in order to avoid postharvest losses due to softening and fungal deterioration. However, the ripening of strawberries is a major issue during harvesting as it directly influences the quality and antioxidant properties. Edible coatings are environmentally friendly and they can serve as carriers of food additives that improve nutritional, safety, and sensory attributes of fruit. Chitosan (CS) is naturally obtained polysaccharide, Chitosan is naturally obtained polysaccharide, has shown to have excellent antioxidant and antimicrobial activity. CS has been utilized as an edible coating material for various fruits.
摘要.pdf