Effects of chitosan treatment on the texture parameters of okra fruit (Abelmoschus esculentus L. Moench)

Main Article Content

Jiyue Wang School of Biological and Environmental Engineering, Guiyang University, Guiyang 550005, China P.R.; Guizhou Provincial Key Laboratory for Rare Animal and Economic Insect of the Mountainous Region, Guiyang 550005, China P.R.
Denghong Shi School of Biological and Environmental Engineering, Guiyang University, Guiyang 550005, China P.R.; Guizhou Provincial Key Laboratory for Rare Animal and Economic Insect of the Mountainous Region, Guiyang 550005, China P.R.
Yu Bai School of Biological and Environmental Engineering, Guiyang University, Guiyang 550005, China P.R.
Bochen Ouyang School of Mathematics and Information Engineering, Guiyang University, Guiyang 550005, China P.R.
Yan Liu School of Biological and Environmental Engineering, Guiyang University, Guiyang 550005, China P.R.; Guizhou Provincial Key Laboratory for Rare Animal and Economic Insect of the Mountainous Region, Guiyang 550005, China P.R.

Keywords

okra (Abelmoschus esculentus L. Moench), fruit, chitosan, texture profile analysis

Abstract

In recent years, due to its medicinal properties and reputation as a healthy vegetable, consumption of okra (Abelmoschus esculentus L.) has considerably increased in China. In this study, texture parameters (hardness, springiness, cohesiveness, gumminess, chewiness, and resilience) of okra fruit subjected to chitosan (CTS) treatment and control were determined during storage. The changing pattern of texture properties and the differences between three different cultivars (Kariba, ACF, and Xianzhi) were observed at three testing stages (0, 15, and 30 days of storage), which indicated a significant cultivar-dependent pattern. The hardness, cohesiveness, gummi-ness, chewiness, and resilience of the fruit, both in the 1% CTS treatment group and the control group, declined along with storage time. The small fruits (length < 10 cm) scored relatively low in most of the texture parameters and rate of intact when compared with large (length ? 15 cm) and medium-sized fruits (10 ? length < 15 cm). There was a significant, positive correlation between firmness, cohesiveness, gumminess, chewiness, and resilience. Our results revealed that a 1% N, O-carboxymethyl CTS solution can effectively delay softening and maintain the texture profile of the okra fruit. In the case of Kariba (A) and Xianzhi (C), the medium-sized fruits showed better storage resistance, while the large fruit of ACF (B) showed the best storage resistance.
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Article Sidebar

Quality Assurance and Safety of Crops & Foods: Vol. 12 No. 3 (2020)
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Published
2020-07-24
DOI: https://doi.org/10.15586/qas.v12i3.716

Article Details

Issue
Vol. 12 No. 3 (2020)
Section
Research Article

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