Kai Fan1,2, Min Zhang1,3, Dongcui Fan1, Fangjun Jiang4. 1. State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, China. 2. International Joint Laboratory on Food Safety, Jiangnan University, Wuxi, China. 3. Jiangsu Province Key Laboratory of Advanced Food Manufacturing Equipment and Technology, Jiangnan University, Wuxi, China. 4. Jiangsu First Farm Technology Co, Changzhou, China.
Abstract
BACKGROUND: In order to inhibit microorganisms and improve storage quality of fresh-cut cucumber, fresh-cut cucumber was treated by carbon dots (CDs) from kelp/chitosan (CH) coating solution with CD concentrations of 0%, 1.5%, 3% and 4.5% and then packaged as well as stored at 4 °C for 15 days. The effect of CDs/CH coating on microorganisms and the quality of modified-atmosphere-packaged fresh-cut cucumber during storage were investigated. RESULTS: The CDs was monodispersed spherical morphology with size distribution of 0.54-0.83 nm. Interaction of CDs and CH had the generation of strong hydrogen bond. Inhibition zone diameters of CDs/CH coating against Staphylococcus aureus and Escherichia coli were enhanced with the increase of CD concentrations. Moreover, CDs/CH coating inhibited the growth of total number of colonies, mold, and yeast in modified-atmosphere-packaged fresh-cut cucumber during storage. A coating of 4.5% CDs/CH effectively reduced the losses of weight, firmness, and total soluble solids, the degradation of ascorbic acid content and flavor, and inhibited peroxidases activity, as well as decreased water mobility in fresh-cut cucumber during storage. CONCLUSION: The results indicated that a CDs/CH coating was helpful for inhibiting microorganisms and improving storage quality, and could be an effective method to prolong shelf life of fresh-cut cucumber.
BACKGROUND: In order to inhibit microorganisms and improve storage quality of fresh-cut cucumber, fresh-cut cucumber was treated by carbon dots (CDs) from kelp/chitosan (CH) coating solution with CD concentrations of 0%, 1.5%, 3% and 4.5% and then packaged as well as stored at 4 °C for 15 days. The effect of CDs/CH coating on microorganisms and the quality of modified-atmosphere-packaged fresh-cut cucumber during storage were investigated. RESULTS: The CDs was monodispersed spherical morphology with size distribution of 0.54-0.83 nm. Interaction of CDs and CH had the generation of strong hydrogen bond. Inhibition zone diameters of CDs/CH coating against Staphylococcus aureus and Escherichia coli were enhanced with the increase of CD concentrations. Moreover, CDs/CH coating inhibited the growth of total number of colonies, mold, and yeast in modified-atmosphere-packaged fresh-cut cucumber during storage. A coating of 4.5% CDs/CH effectively reduced the losses of weight, firmness, and total soluble solids, the degradation of ascorbic acid content and flavor, and inhibited peroxidases activity, as well as decreased water mobility in fresh-cut cucumber during storage. CONCLUSION: The results indicated that a CDs/CH coating was helpful for inhibiting microorganisms and improving storage quality, and could be an effective method to prolong shelf life of fresh-cut cucumber.
Authors: Kashif Ghafoor; Fahad Y Al-Juhaimi; Isam A Mohamed Ahmed; Elfadil E Babiker; Syed Ali Shahzad; Omer N Alsawmahi Journal: Plants (Basel) Date: 2022-07-21