The influence of chitosan on the raspberry quality during the storage process
Keywords:chitosan, storage time, raspberries, pre-processing, biopolymer
Raspberry is a perishable berry raw material with a high capacity for mechanical and microbiological damage, and therefore, after harvesting, it is necessary to use appropriate technologies to preserve its quality and extend the storage time. This work aimed to study the influence of different concentrations of chitosan solutions on the quality and duration of storage of raspberries under refrigerating conditions. Raspberries were picked at the consumer maturity stage in perforated plastic containers with a capacity of 500 grams. The berries were processed by spraying with 0.5%, 1.0%, and 2.0% chitosan solution, then removing residual moisture. The storage was carried out for twelve days in a refrigerating chamber at a temperature of 2 °С and relative humidity of 95%. The research was performed according to the physical, chemical, and organoleptic indicators, determining the changes in the mass fraction of ascorbic acid, the mass fraction of sugars during storage, taste, aroma, colour, etc. consistency and appearance at the end of storage. It was found that the loss of ascorbic acid in the processed berries was 1.5-3.9 times less than in the reference sample. A similar situation was observed with the mass fraction of sugars, which prevailed 0.9-2.5 times in the processed samples. According to the organoleptic indicators, the samples with a solution concentration of 1.0% and 2.0% were recognized as the best. According to the results of experimental investigations, it was established that pre-processing of berries with chitosan solutions is a promising method to slow down unwanted metabolic processes that take place after harvesting.
Cervantes, L., Martínez-Ferri, E., Soria, C., & Ariza, M. T. (2020). Bioavailability of phenolic compounds in strawberry, raspberry and blueberry: Insights for breeding programs. In Food Bioscience (Vol. 37, p. 100680). Elsevier BV. https://doi.org/10.1016/j.fbio.2020.100680 DOI: https://doi.org/10.1016/j.fbio.2020.100680
Asche, F., Straume, H., & Vårdal, E. (2021). Perish or prosper: Trade patterns for highly perishable seafood products. In Agribusiness (Vol. 37, Issue 4, pp. 876–890). Wiley. https://doi.org/10.1002/agr.21704 DOI: https://doi.org/10.1002/agr.21704
Rathod, N. B., Bangar, S. P., Šimat, V., & Ozogul, F. (2022). Chitosan and gelatine biopolymer‐based active/biodegradable packaging for the preservation of fish and fishery products. In International Journal of Food Science & Technology (Vol. 58, Issue 2, pp. 854–861). Wiley. https://doi.org/10.1111/ijfs.16038 DOI: https://doi.org/10.1111/ijfs.16038
Wu, P., Xin, F., Xu, H., Chu, Y., Du, Y., Tian, H., & Zhu, B. (2021). Chitosan inhibits postharvest berry abscission of ‘Kyoho’ table grapes by affecting the structure of abscission zone, cell wall degrading enzymes and SO2 permeation. In Postharvest Biology and Technology (Vol. 176, p. 111507). Elsevier BV. https://doi.org/10.1016/j.postharvbio.2021.111507 DOI: https://doi.org/10.1016/j.postharvbio.2021.111507
Eshghi, S., Karimi, R., Shiri, A., Karami, M., & Moradi, M. (2021). The novel edible coating based on chitosan and gum ghatti to improve the quality and safety of ‘Rishbaba’ table grape during cold storage. In Journal of Food Measurement and Characterization (Vol. 15, Issue 4, pp. 3683–3693). Springer Science and Business Media LLC. https://doi.org/10.1007/s11694-021-00944-4 DOI: https://doi.org/10.1007/s11694-021-00944-4
Palamarchuk, I., Zozulyak, O., Mushtruk, M., Petrychenko, I., Slobodyanyuk, N., Domin, О., Udodov, S., Semenova, O., Karpovych, I., & Blishch, R. (2022). The intensification of dehydration process of pectin-containing raw materials. In Potravinarstvo Slovak Journal of Food Sciences (Vol. 16, pp. 15–26). HACCP Consulting. https://doi.org/10.5219/1711 DOI: https://doi.org/10.5219/1711
Nguyen, V. T. B., Nguyen, D. H. H., & Nguyen, H. V. H. (2020). Combination effects of calcium chloride and nano-chitosan on the postharvest quality of strawberry (Fragaria x ananassa Duch.). In Postharvest Biology and Technology (Vol. 162, p. 111103). Elsevier BV. https://doi.org/10.1016/j.postharvbio.2019.111103 DOI: https://doi.org/10.1016/j.postharvbio.2019.111103
Rajestary, R., Landi, L., & Romanazzi, G. (2020). Chitosan and postharvest decay of fresh fruit: Meta‐analysis of disease control and antimicrobial and eliciting activities. In Comprehensive Reviews in Food Science and Food Safety (Vol. 20, Issue 1, pp. 563–582). Wiley. https://doi.org/10.1111/1541-4337.12672 DOI: https://doi.org/10.1111/1541-4337.12672
Celebi Sözener, Z., Cevhertas, L., Nadeau, K., Akdis, M., & Akdis, C. A. (2020). Environmental factors in epithelial barrier dysfunction. In Journal of Allergy and Clinical Immunology (Vol. 145, Issue 6, pp. 1517–1528). Elsevier BV. https://doi.org/10.1016/j.jaci.2020.04.024 DOI: https://doi.org/10.1016/j.jaci.2020.04.024
Ali, G., Sharma, M., Salama, E.-S., Ling, Z., & Li, X. (2022). Applications of chitin and chitosan as natural biopolymer: potential sources, pretreatments, and degradation pathways. In Biomass Conversion and Biorefinery. Springer Science and Business Media LLC. https://doi.org/10.1007/s13399-022-02684-x DOI: https://doi.org/10.1007/s13399-022-02684-x
Nikolaienko, M., & Bal-Prylypko, L. (2020). Development of an integrated food quality management system. In Potravinarstvo Slovak Journal of Food Sciences (Vol. 14, pp. 862–873). HACCP Consulting. https://doi.org/10.5219/1434 DOI: https://doi.org/10.5219/1434
Madamsetty, V. S., Tavakol, S., Moghassemi, S., Dadashzadeh, A., Schneible, J. D., Fatemi, I., Shirvani, A., Zarrabi, A., Azedi, F., Dehshahri, A., Aghaei Afshar, A., Aghaabbasi, K., Pardakhty, A., Mohammadinejad, R., & Kesharwani, P. (2022). Chitosan: A versatile bio-platform for breast cancer theranostics. In Journal of Controlled Release (Vol. 341, pp. 733–752). Elsevier BV. https://doi.org/10.1016/j.jconrel.2021.12.012 DOI: https://doi.org/10.1016/j.jconrel.2021.12.012
DSTU 7179:2010 Fresh raspberries. Specifications. With correction. Quality management systems – Requirements.
DSTU 7205:2009. Fresh raspberries. Specifications. With correction. Quality management systems – Requirements.
DSTU 8102:2015 Canned foods. Fruit compotes for baby food. Specifications. Quality management systems – Requirements.
DSTU 4900:2007 Gems. General technical conditions. Quality management systems – Requirements.
John, O. D., Mouatt, P., Prasadam, I., Xiao, Y., Panchal, S. K., & Brown, L. (2019). The edible native Australian fruit, Davidson’s plum (Davidsonia pruriens), reduces symptoms in rats with diet-induced metabolic syndrome. In Journal of Functional Foods (Vol. 56, pp. 204–215). Elsevier BV. https://doi.org/10.1016/j.jff.2019.03.018 DOI: https://doi.org/10.1016/j.jff.2019.03.018
Lin, Y.-L., & Zheng, N.-Y. (2021). Torrefaction of fruit waste seed and shells for biofuel production with reduced CO2 emission. In Energy (Vol. 225, p. 120226). Elsevier BV. https://doi.org/10.1016/j.energy.2021.120226 DOI: https://doi.org/10.1016/j.energy.2021.120226
DSTU 8402:2015 Products of fruit and vegetable processing. Refractometric method of determining the content of soluble solids. Quality management systems – Requirements.
DSTU 4954:2008. Products of fruit and vegetable processing. Methods determination of sugars. Quality management systems – Requirements.
DSTU 4957:2008. Products of fruit and vegetable processing. Methods of determination of titrated acidity. Quality management systems – Requirements.
DSTU 6045:2008. Fruits, vegetables and processed products, canned meat and vegetables. Method for determining pH. Quality management systems – Requirements.
Shi, K., Liu, Z., Wang, J., Zhu, S., & Huang, D. (2019). Nitric oxide modulates sugar metabolism and maintains the quality of red raspberry during storage. In Scientia Horticulturae (Vol. 256, p. 108611). Elsevier BV. https://doi.org/10.1016/j.scienta.2019.108611 DOI: https://doi.org/10.1016/j.scienta.2019.108611
Yang, J., Cui, J., Chen, J., Yao, J., Hao, Y., Fan, Y., & Liu, Y. (2020). Evaluation of physicochemical properties in three raspberries (Rubus idaeus) at five ripening stages in northern China. In Scientia Horticulturae (Vol. 263, p. 109146). Elsevier BV. https://doi.org/10.1016/j.scienta.2019.109146 DOI: https://doi.org/10.1016/j.scienta.2019.109146
Gales, O., Rodemann, T., Jones, J., & Swarts, N. (2020). Application of near spectroscopy as an instantaneous and simultaneous prediction tool for anthocyanins and sugar in whole fresh raspberry. In Journal of the Science of Food and Agriculture (Vol. 101, Issue 6, pp. 2449–2454). Wiley. https://doi.org/10.1002/jsfa.10869 DOI: https://doi.org/10.1002/jsfa.10869
DSTU 4948:2008. Fruits, vegetables and their processing products. Methods of determination of nitrate content. Quality management systems – Requirements.
Vasylyshyna, O. V. (2020). Economic efficiency of preservation of cherry fruits for treatments by polysaccharidic compositions. In Plant and Soil Science (Vol. 11, Issue 2, pp. 74–80). National University of Life and Environmental Sciences of Ukraine. https://doi.org/10.31548/agr2020.02.074 DOI: https://doi.org/10.31548/agr2020.02.074
Ivanova, I., Serdiuk, M., Tymoshchuk, T., Havryliuk, O., & Tonkha, V. (2022). Dynamics of the average fruit weight and the ratio of stone to pulp in the cherry fruit grown in the south of the steppe zone of Ukraine. In PLANT AND SOIL SCIENCE (Vol. 13, Issue 3). National University of Life and Environmental Sciences of Ukraine. https://doi.org/10.31548/agr.13(3).2022.27-37 DOI: https://doi.org/10.31548/agr.13(3).2022.27-37
Tereshchenko, N., Kovshun, L., & Bobunov, O. (2022). A hybrid technique for measuring the content of xenobiotics in wild and cultivated blueberries. In PLANT AND SOIL SCIENCE (Vol. 13, Issue 1, pp. 51–59). National University of Life and Environmental Sciences of Ukraine. https://doi.org/10.31548/agr.13(1).2022.51-59 DOI: https://doi.org/10.31548/agr.13(1).2022.51-59
Ni, J., Gao, J., Li, J., Yang, H., Hao, Z., & Han, Z. (2021). E-AlexNet: quality evaluation of strawberry based on machine learning. In Journal of Food Measurement and Characterization (Vol. 15, Issue 5, pp. 4530–4541). Springer Science and Business Media LLC. https://doi.org/10.1007/s11694-021-01010-9 DOI: https://doi.org/10.1007/s11694-021-01010-9
Włodarska, K., Szulc, J., Khmelinskii, I., & Sikorska, E. (2019). Non‐destructive determination of strawberry fruit and juice quality parameters using ultraviolet, visible, and near‐infrared spectroscopy. In Journal of the Science of Food and Agriculture (Vol. 99, Issue 13, pp. 5953–5961). Wiley. https://doi.org/10.1002/jsfa.9870 DOI: https://doi.org/10.1002/jsfa.9870
Andrusyk, H. S., & Andrusyk, Y. Y. (2021). Qualitative characteristics of Ribes Rubrum L. varieties breeding at the department of horticulture named after prof. V.L. Symyrenko NULES of Ukraine. In PLANT AND SOIL SCIENCE (Vol. 12, Issue 1, pp. 120–128). National University of Life and Environmental Sciences of Ukraine. https://doi.org/10.31548/agr2021.01.120 DOI: https://doi.org/10.31548/agr2021.01.120
Krstić, Đ., Milinčić, D. D., Kostić, A. Ž., Fotirić Akšić, M., Stanojević, S. P., Milojković-Opsenica, D., Pešić, M. B., & Trifković, J. (2022). Comprehensive electrophoretic profiling of proteins as a powerful tool for authenticity assessment of seeds of cultivated berry fruits. In Food Chemistry (Vol. 383, p. 132583). Elsevier BV. https://doi.org/10.1016/j.foodchem.2022.132583 DOI: https://doi.org/10.1016/j.foodchem.2022.132583
Ivanova, I., Serdiuk, M., Malkina, V., Tonkha, O., Tsyz, O., Shkinder-Barmina, A., Verkholantseva, V., Palianychka, N., Mushtruk, M., & Rozbytska, T. (2022). Factorial analysis of taste quality and technological properties of cherry fruits depending on weather factors. In Potravinarstvo Slovak Journal of Food Sciences (Vol. 16, pp. 341–355). HACCP Consulting. https://doi.org/10.5219/1766 DOI: https://doi.org/10.5219/1766
Ivanova, I., Serdiuk, M., Malkina, V., Bandura, I., Kovalenko, I., Tymoshchuk, T., Tonkha, O., Tsyz, O., Mushtruk, M., & Omelian, A. (2021). The study of soluble solids content accumulation dynamics under the influence of weather factors in the fruits of cherries. In Potravinarstvo Slovak Journal of Food Sciences (Vol. 15, pp. 350–359). HACCP Consulting. https://doi.org/10.5219/1554 DOI: https://doi.org/10.5219/1554
Mishra, P., Roger, J. M., Rutledge, D. N., & Woltering, E. (2020). SPORT pre-processing can improve near-infrared quality prediction models for fresh fruits and agro-materials. In Postharvest Biology and Technology (Vol. 168, p. 111271). Elsevier BV. https://doi.org/10.1016/j.postharvbio.2020.111271 DOI: https://doi.org/10.1016/j.postharvbio.2020.111271
Zheplinska, M., Mushtruk, M., Vasyliv, V., Slobodyanyuk, N., & Boyko, Y. (2021). The Main Parameters of the Physalis Convection Drying Process. In Lecture Notes in Mechanical Engineering (pp. 306–315). Springer International Publishing. https://doi.org/10.1007/978-3-030-77823-1_31 DOI: https://doi.org/10.1007/978-3-030-77823-1_31
Özdemir, İ. S., Bureau, S., Öztürk, B., Seyhan, F., & Aksoy, H. (2018). Effect of cultivar and season on the robustness of PLS models for soluble solid content prediction in apricots using FT-NIRS. In Journal of Food Science and Technology (Vol. 56, Issue 1, pp. 330–339). Springer Science and Business Media LLC. https://doi.org/10.1007/s13197-018-3493-3 DOI: https://doi.org/10.1007/s13197-018-3493-3
Zheplinska, M., Mushtruk, M., Kos, T., Vasyliv, V., Kryzhova, Y., Mukoid, R., Bilko, M., Kuts, A., Kambulova, Y., & Gunko, S. (2020). The influence of cavitation effects on the purification processes of beet sugar production juices. In Potravinarstvo Slovak Journal of Food Sciences (Vol. 14, pp. 451–457). HACCP Consulting. https://doi.org/10.5219/1284 DOI: https://doi.org/10.5219/1284
Dehghani, A., Bahlakeh, G., & Ramezanzadeh, B. (2019). A detailed electrochemical/theoretical exploration of the aqueous Chinese gooseberry fruit shell extract as a green and cheap corrosion inhibitor for mild steel in acidic solution. In Journal of Molecular Liquids (Vol. 282, pp. 366–384). Elsevier BV. https://doi.org/10.1016/j.molliq.2019.03.011 DOI: https://doi.org/10.1016/j.molliq.2019.03.011
Kryzhova, Y., & Deyak, O. (2021). Investigation of the efficiency of beet syrup usage in products based on nutraceutical principles. In Animal Science and Food Technology (Vol. 12, Issue 2, рр. 40–47). National University of Life and Environmental Sciences of Ukraine. https://doi.org/10.31548/animal2021.02.005 DOI: https://doi.org/10.31548/animal2021.02.005
Piechowiak, T., Skóra, B., & Balawejder, M. (2020). Ozone Treatment Induces Changes in Antioxidative Defense System in Blueberry Fruit During Storage. In Food and Bioprocess Technology (Vol. 13, Issue 7, pp. 1240–1245). Springer Science and Business Media LLC. https://doi.org/10.1007/s11947-020-02450-9 DOI: https://doi.org/10.1007/s11947-020-02450-9
Burova, Z. A., Ivanov, S. O., Roman, T. O., Vasyliv, V. P., Zheplinska, M. M., Mushtruk, M. M., Palamarchuk, I. P., Sarana, V. V., & Gudzenko, M. M. (2021). Research on thermophysical characteristics of food products. In Animal Science and Food Technology (Vol. 12, Issue 3, рр. 18–35). National University of Life and Environmental Sciences of Ukraine. https://doi.org/10.31548/animal2021.03.002 DOI: https://doi.org/10.31548/animal2021.03.002
Jiang, Y., Luo, T., Tang, Y., Chen, S., Ni, H., Chen, Q., Song, X., Bao, Y., Deng, Z., & Wang, J. (2022). Isolation of a novel characterized Issatchenkia terricola from red raspberry fruits on the degradation of citric acid and enrichment of flavonoid and volatile profiles in fermented red raspberry juice. In Food Science and Human Wellness (Vol. 11, Issue 4, pp. 1018–1027). Elsevier BV. https://doi.org/10.1016/j.fshw.2022.03.029 DOI: https://doi.org/10.1016/j.fshw.2022.03.029
Gu, X., Xue, L., Lu, L., Xiao, J., Song, G., Xie, M., & Zhang, H. (2020). Melatonin Enhances the Waterlogging Tolerance of Prunus persica by Modulating Antioxidant Metabolism and Anaerobic Respiration. In Journal of Plant Growth Regulation (Vol. 40, Issue 5, pp. 2178–2190). Springer Science and Business Media LLC. https://doi.org/10.1007/s00344-020-10263-5 DOI: https://doi.org/10.1007/s00344-020-10263-5
Zheplinska, M., Mushtruk, M., Vasyliv, V., Kuts, A., Slobodyanyuk, N., Bal-Prylypko, L., Nikolaenko, M., Kokhan, O., Reznichenko, Y., & Salavor, O. (2021). The micronutrient profile of medicinal plant extracts. In Potravinarstvo Slovak Journal of Food Sciences (Vol. 15, pp. 528–535). HACCP Consulting. https://doi.org/10.5219/1553 DOI: https://doi.org/10.5219/1553
Palamarchuk, I., Palamarchuk, V., Sarana, V., Heipel, Y., & Borodych, B. (2022). Technical and economic substantiation of the process of semi-fluidisation treatment of fruit and berry products. In Animal Science and Food Technology (Vol. 13, Issue 2, pp. 35–43). National University of Life and Environmental Sciences of Ukraine. https://doi.org/10.31548/animal.13(2).2022.35-43 DOI: https://doi.org/10.31548/animal.13(2).2022.35-43
Joseph, M., Van Beers, R., Postelmans, A., Nicolai, B., & Saeys, W. (2021). Exploring oxygen diffusion and respiration in pome fruit using non-destructive gas in scattering media absorption spectroscopy. In Postharvest Biology and Technology (Vol. 173, p. 111405). Elsevier BV. https://doi.org/10.1016/j.postharvbio.2020.111405 DOI: https://doi.org/10.1016/j.postharvbio.2020.111405
Piechowiak, T., Antos, P., Kosowski, P., Skrobacz, K., Józefczyk, R., & Balawejder, M. (2019). Impact of ozonation process on the microbiological and antioxidant status of raspberry (Rubus ideaeus L.) fruit during storage at room temperature. In Agricultural and Food Science (Vol. 28, Issue 1). Agricultural and Food Science. https://doi.org/10.23986/afsci.70291 DOI: https://doi.org/10.23986/afsci.70291
Piechowiak, T., & Balawejder, M. (2019). Impact of ozonation process on the level of selected oxidative stress markers in raspberries stored at room temperature. In Food Chemistry (Vol. 298, p. 125093). Elsevier BV. https://doi.org/10.1016/j.foodchem.2019.125093 DOI: https://doi.org/10.1016/j.foodchem.2019.125093
Kos, T., Kuznietsova, I., Sheiko, T., Khomichak, L., Kambulova, Y., Bal-Prylypko, L., Vasyliv, V., Nikolaenko, M., Bondar, M., & Babych, I. (2021). An improved method for determining the mass fraction of calcium carbonate in the carbonate bedrock. In Potravinarstvo Slovak Journal of Food Sciences (Vol. 15, pp. 877–890). HACCP Consulting. https://doi.org/10.5219/1591 DOI: https://doi.org/10.5219/1591
Palamarchuk, I., Kiurchev, S., Verkholantseva, V., Borodych, B., & Lebska, T. (2022). Justification of power parameters of the process of semi-fluidisation freezing of fruit and berry products. In Animal Science and Food Technology (Vol. 13, Issue 1, pp. 39–46). National University of Life and Environmental Sciences of Ukraine. https://doi.org/10.31548/animal.13(1).2022.39-46 DOI: https://doi.org/10.31548/animal.13(1).2022.39-46
Covaliov, E., Grosu, C., Popovici, V., Capcanari, T., Siminiuc, R., & Resitca, V. (2021). Impact of sea buckthorn berries (Hippophae rhamnoides) on yoghurt biological value and quality. In The Annals of the University Dunarea de Jos of Galati Fascicle VI – Food Technology (Vol. 45, Issue 2, pp. 62–76). Universitatea Dunarea de Jos din Galati. https://doi.org/10.35219/foodtechnology.2021.2.05 DOI: https://doi.org/10.35219/foodtechnology.2021.2.05
How to Cite
Copyright (c) 2023 Potravinarstvo Slovak Journal of Food Sciences
This work is licensed under a Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License.
This license permits non-commercial re-use, distribution, and reproduction in any medium, provided the original work is properly cited, and is not altered, transformed, or built upon in any way.