Study on the appropriate mixing ratio between chitosan and nisin to preserve post-harvest oranges at room temperate

Authors

  • Chi Tran Van Trường Đại học Nông Lâm - Đại học Thái Nguyên
  • Mai Pham Thi Tuyet Trường Đại học Nông Lâm - Đại học Thái Nguyên
  • Luong Ta Thi Trường Đại học Nông Lâm - Đại học Thái Nguyên; Đại học Queensland
  • Son Luu Hong Trường Đại học Nông Lâm - Đại học Thái Nguyên

DOI:

https://doi.org/10.51453/2354-1431/2020/387

Keywords:

Chitosan, mixing, nisin orange, presavation.

Abstract

This study focuses on mixing chitosan and nisin in different proportions, in order to give the best results for preserving oranges at room temperature. Experiments have shown that the mixing ratio between chitosan and nisin, respectively 1.5% and 400 IU/ml, preserve oranges at room temperature for the best results after 8 weeks of storage, namely: spoilage rate is 26.67%, weight loss ratio is 29.04%, total organic acid content is 0.56% of total dry matter, remaining vitamin C content is 29.43 mg/ 100g of total dry matter, soluble dry matter content is 10.3oBx

Downloads

Download data is not yet available.

References

1. Nguyen Huu Dang, Citrus fruits, Publisher: Agriculture, 2003.

2. Quach Dinh, Nguyen Van Tiep, Nguyen Van Thao, Technology after harvesting and processing vegetables. Publisher:Science and Technology , 1996.

3. Huynh Nguyen Duy Bao, Tran Thi Luyen et al., Completing Chitin - Chitosan production process and processing some industrial products from shrimp and crab shell scrap. Scientific report (ministry level) Nha Trang, 2000.

4. Luu Van Chinh, Chau Van Minh, Pham Huu Dien, Vu Manh Hung, Ngo Thi Thuan, "Synthesize and research the blood cholesterol lowering effect of N, N, N - trimethy chitosan", Journal of Pharmacology, (No. 9), sec. 5, 2000.

5. Tran Thi Luyen, Le Thanh Long, "Research on preserving fresh chicken eggs with chitosan coated with additives", Journal of Fisheries Science and Technology, Nha Trang University, No. 1, p. 3 -11, 2007.

6. Do Thi Huyen, et al., "Research on production technology and use of biocides (nisin and enterocin) used in preserving agricultural products and foodstuffs". Synthesized report on scientific and technological results of scientific and technological topics at the state level, 2010.

7. Kykkidou S, Pournis N, Kostoula OK, Savvaidis IN, "Effects of treatment with nisin on the microbial flora and sensory properties of a Greek soft acid - curd cheese stored aerobically at 4°C", Int Dairy J, 17(10):1254 -1258, 2007

8. Nguyen La Anh. Research on technology to produce bacterioxin bio-preservative by microbiological method, which is applied in the food industry. Synthesized report on scientific and technological results on the topic of international cooperation tasks on science and technology according to protocol, 2010.

9. Tran Thi Hien. Application of chitosan-nano silver combination product in orange preservation. Graduate thesis. Agriculture and Forestry University - Thai Nguyen University, 2015.

10. Tran Thi Hai. Application of chitosan-nano silver combination in pomelos preservation. Graduate thesis. Agriculture and Forestry University - Thai Nguyen University, 2015.

11. Nguyen Duc Tuan, Ha Quang Viet, Ta Thi Mua. "Research on the effect of concentration of chitosan on quality and preservation time of Doan Hung grapefruit (Citrus grandis Osbeck)". Journal of Agriculture and Rural Development, November 2010, p. 80-83.

12. Ha Van Thuyet, Tran Quang Binh (2002), Preserving fresh fruits and vegetables and selling inoculants, Agricultural Publisher, 2002.

13. Delves-Broughton, J (1990), Nisin and it’s uses as a food preservation, Food Technology, 100-117.

14. Le Thanh Mai (2006),The analytical method of fermentation industry. Publisher: Science and Technology

Published

2021-04-29

How to Cite

Trần Văn , C., Phạm Thị Tuyết, M., Tạ Thị , L., & Lưu Hồng , S. (2021). Study on the appropriate mixing ratio between chitosan and nisin to preserve post-harvest oranges at room temperate. SCIENTIFIC JOURNAL OF TAN TRAO UNIVERSITY, 6(17), 47–53. https://doi.org/10.51453/2354-1431/2020/387

Issue

Section

Natural Science and Technology

Most read articles by the same author(s)

<< < 1 2 3