การจุ่มน้ำร้อนร่วมกับการเคลือบผิวด้วยไคโตซานเพื่อรักษาคุณภาพของพริกกะเหรี่ยงพันธุ์คีรีราษฎร์ 1
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Published:
Jan 19, 2020
Keywords:
hot water dipping chitosan coating organic bird chili
Main Article Content
Abstract
Organic green bird chili cv. Khiri Rat No. 1 is the one of economic chili of Karen hill tribal people in Kanchanaburi province. The rapid quality declining is the important problem. The aim of this study was to determine the effect of hot water dipping combined with chitosan coating to maintain quality of green bird chili. The results showed that chilis dipped in hot water at 50 ºC and coated with 2 % chitosan were accepted by consumers in the highest score. The hot water dipping and chitosan coating could delay firmness reduction, color change, titratable acidity content, weight loss, pedicel browning, and decay. This condition also prolonged the chili on shelf life for 12 days at 25±2 ºC.
Article Details
Issue
Section
Biological Sciences
References
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[4] Yang, J., Fau, M.R., Zhao, Y.Y. and Mao, L.C., 2009, Reduction of chilling injury and ultrastructural damage in cherry tomato fruits after hot water treatment, Agric. Sci. China 8: 304-310.
[5] Uthairatanakij, A., Jitmart, P., Aiamla-or, S. and Jitareerat, P., 2012, Effects of hot water treatment and ethephon on quality of fresh-cut bitter gourd, Agric. Sci. J. 43(3)(Suppl.): 408-411. (in Thai)
[6] Jitmart, P., Jitareerat, P. and Uthairatanakij, A., 2010, Effects of hot water and maturity on quality of organic tomato cv. Tup-tim-dang, Agric. Sci. J. 41(3/1)(Suppl.): 581-584. (in Thai)
[7] Thuree, A. and Krongyut, W., Effect of Hot Waterdip Combined with Chitosan Coating Substances on Postharvest Quality of Super Hot Bird Chilli (Capsicum frutescens Linn.) in Ripe Stage, Available Source: http://kres.ubru.ac.th/index.php?p=research_view2&research_id=117, May 11, 2018. (in Thai)
[8] Klinsoda, J., 2016, Edible Coating and Film for Vegetables and Fruits, Available Source: 158.108.94.117/Public/PUB0774.pdf, May 11, 2018. (in Thai)
[9] Lacap, A.T. and Photchanachai, S., 2018, Chitosan coating on “Super Hot” Chili (Capsicum annuum L.) to maintain its quality during ambient storage, Agric. Sci. J. 49(2)(Suppl.): 113-116.
[10] Khan, A.S., Malik, A.U., Pervez, M.A., Saleem, B.A., Rajwana, I.A., Shaheen, T. and Anwar, R., 2009, Foliar application of low-biuret urea and fruit canopy position in the tree influence the leaf nitrogen status and physico-chemical characteris tics of Kinnow mandarin (Citrus reticulate Blanco.), Pak. J. Bot. 41: 73-85.
[11] Rageh, M.A.A., 2010, Effect of hot water treatment on postharvest quality of tomato fruits, Ann. Agric. Sci. Moshtohor 48(4): 43-50.
[12] Shao, X.F., Tu, K., Tu, S. and Tu, J., 2012, A combination of heat treatment and chitosan coating delays ripening and reduces decay in “GALA” apple fruit, J. Food Qual. 35: 83-92.
[13] Krongyut, W. and Duangsi, R., 2015, Improving the storability of organic bird chilli (Capsicum annuum cv. Superhot) using combined treatment of hot water dip and modified atmosphere packaging, Rajabhat Agric. 14(1): 1-11. (in Thai)
[14] Medeiros, B.G., Pinheiro, A.C., Carneiro-da-Cunha, M.G. and Vicente, A.A., 2012, Development and characterization of a nanomultilayer coating of pectin and chitosan: Evaluation of its gas barrier properties and application on ‘Tommy Atkins’ mangoes, J. Food Eng. 110: 457-464.
[15] Carvalho, R.L., Cabral, M.F., Germano., T.A., de Carvalho, W.M., Brasil, I.M., Gallao, M.I. and de Miranda, M.R.A., 2016, Chitosan coating with trans-cinnamaldehyde improves structural integrity and antioxidant metabolism of fresh-cut melon, Postharvest Biol. Technol. 113: 29-39.
[16] Bautisa-Banos, S., Hernandez-Lauzardo, A.N., Velazquez-del Valle, M.G., Hernan dez-Lopez, M., AitBarka, E., Bozquez-Molina, E. and Wilson, C.L., 2006, Chitosan as a potential natural compound to control pre and postharvest disease of horticultural commodities, Crop Protect. 25: 108-118.
[17] Chirawut, B., Suttayakom, R. and Dejnum bunchachai, 2016, Control of sweet pepper anthracnose by generally recognized as safe (GRAS) substance in combination with heat treatment, J. Agric. Res. 34(2): 134-149. (in Thai)