2011 International Conference on Agricultural and Biosystems Engineering Advances in Biomedical Engineering Vols.

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Research on the Multiple Coating Material of Chitosan in the Preservation of Jinqiu Pear
Zhi Yuan,Mingli Wang,Yue He,Hong Zhang and Xia Li (1 Province Key Laboratory of Fermentation Technology and Biological Pharmacy, Guizhou University 550003, Guiyang Guizhou, China; 2 Fruit Resource Institute of Karst Mountainous Region, Guizhou University; 3 Guizhou Center for Fruit Engineering Technology; Guiyang, Guizhou 550003;)
Abstract: This study compared the physical and antibacterial capability of chitosan, chitosan/ SiOX nanoparticals and chitosan/ SiOX nanoparticals/ glycerin monostearate respectively. Three solutions were coated on the surface of Jinqiu pear to form film, comparing the effect of preserving by measuring the hardness, water content, total sugar, total acids, and vitamin C content. The results indicated that: SiOX nanoparticals and glycerin monostearate could take effect on the enhancement enhance of the physical and antibacterial capability, and intensify the effect of preserving preservation. Keywords:chitosan; SiOX nanoparticals; glycerin monostearate; Jinqiu pear; preserving

and physical capabilities are also detected.

1. MATERIALS AND METHODS

1.1 Materials Chitosan: Aoxing chitin Company of Yuhuan County in Zhejiang, China Glycerin monostearate, acetic acid, 95% grain alcohol: Kelong chemical plant in Chengdu,(esculent) China SiOX nanoparticals: Mingri nonaphase materials Co., Ltd in Zhoushan, China Jinqiu pear: Guiyang, China E.coliS.aureus: Province Key Laboratory of Fermentation Technology and Biological Pharmacy, Guizhou University, China 1.2 Instrumentation: Ultraviolet spectrophotometer: UV2550, SHIMADZU. JP Ultrasonic cleaner: HS10260D, Tianjin hengao science development company, China Electronic multifunctional tester: WDW-20J, Shanghai hualong instrument Co., Ltd, China Sclerometer: GY 1,Mudanjiang machinery institute, China PH-meter: PHS-2, Shanghai dapu instrument Co., Ltd, China Electronic analytical balance: METTLER AG135, Switzerland Vacuum drying oven: DZF-0, Shanghai yuejin medical devices manufacturer, China 1.3 Methods 1.3.1 Solution preparation 1.3.1.1 Chitosan solutionCTS 1.5g of chitosan was dissolved into 6.0% (v/v) acetic acid solution (100mL). The pH of the solution was adjusted to 5.6 and stirred continually until chitosan was dissolved completely. And then, the final solution was sonicated for 10min to eliminate any gas bubbles. 1.3.1.2 SiOX / chitosan solutionCTS-SiOX 0.03g of modified nano-SiOX particles was dispersed into 6.0% (v/v) acetic acid aqueous (100mL) by sonicating. At this point, 1.5g of chitosan was added into the suspended solution and stirred continually until chitosan was dissolved completely. After that, the pH of the solution was adjusted to 5.6 to get SiOX / chitosan mixed solution. 1.3.1.3 Chitosan composite solutionCTS-C 0.03g of modified nano-SiOX particles and 0.04g of glycerin monostearate were dispersed into 6.0% (v/v) acetic acid aqueous (100mL) by sonicating. 1.5g of chitosan was added into the suspended solution and stirred continually

The fruit of Jinqiu pears whose peel is thin, sweet-palatability and has lots of water and some medicinal value. But Jinqiu pear is putrescible, and at room temperature, its storage time is only 20 days, then whose variously nutritional ingredients lose quickly. The quality of Jinqiu pear declined rapidly and the decay rate of it rose sharply [1-4]. Therefore, the effective method played an important role in reducing the postharvest losses and increasing the economic efficiency. Chitosan is esculent crude and edible after coating on food. It is a new-style antistaling agent [5] with better antibacterial capability and can prevent the bacterium after coating. Although some researches about the fruit and vegetable fresh-keeping agent with chitosan have been reported [6-9], there are some defects about the use of chitosan alone such as unstable permeability ratio and poor antibacterial effect. To get the preferable preserving effect, We attempt to add SiOX nanoparticals and glycerin monostearate into the antistaling agentSiOX nanoparticals is a white nontoxic, smellless and inorganic nonmetallic powder [10]. It can prolong the shelf life of fruit and vegetable in application to food package, purify and enhance the preserving effect in alcoholic producing and can also be used to prevent the epiphytotic [11]. Research shows that tensile strength and elongation at rupture will be heightened with SiOX nanoparticals adding[12]. Glycerin monostearate is a highly qualified and efficient emulsifying agent, which is helpful to promote homodisperse of SiOX nanoparticals in solution. It is also an internationally recognized food additive which is nontoxic and unrestrained [13] . Chitosan CTS , the solution of chitosan and SiOX nanoparticals(CTS-SiOX),the compound of chitosan, SiOX nanoparticals and glycerin monostearate (CTS-C) are used to form a coating on the surface of Jinqiu pear in this study. And the effects of preserving of these solutions are compared by measuring the firmness, water content, total sugar, total acids, and vitamin C content. Antibacterial

978-0-9831693-9-0/10/$25.00 2011 IERI

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until chitosan was dissolved completely. After that, the pH of the solution was adjusted to 5.6 to get SiOX / chitosan mixed solution. 1.3.2 Preservation methods The scatheless and completely filled pears were chose. After rinsing and airing, the pears were divided into 4 groups and each of them had 30 pears. One group as a under control was the untreated pears, the other three were treated with CTS CTS-SiOX and CTS-C respectively. The hardness, water content, total sugar, total acids, vitamin C content of the pears preserving at room temperature(2025) were measured after 3 days, repeated 10 times. 1.3.3 Determination of hardness of Jinqiu pear Using GY-1-type sclerometer to test hardness of Jinqiu pear. 1.3.4 Determination of water content of Jinqiu pear The method we adopted was called low-vacuum drying method in GB5009.3-2003. 1.3.5 Determination of total sugar and total acid of Jinqiu pear GBT619486 was adopted to determine the total sugar. GB/T 124561990 was adopted to determine the total acids. 1.3.6 Determination of vitamin C content of Jinqiu pear Ultraviolet fast measuring method was adopted to determine vitamin C content. 1.3.7 The preparation of chitosan membrane To obtain chitosan composite film, 15ml of the chitosan solutions were poured carefully onto a 7cm14cm clean glass plates and dried under infrared lamp. After dried completely, the plates were immersed in 0.1mol/L NaOH solution for 30min, and washed with water. Finally, the chitosan film was removed from the plates and then dried at room temperature. The film was stored in desiccators prior to use. 1.3.8 Mechanical properties Mechanical properties of CTSCTS-SiOX and CTS-C were measured by WDW-20J Electronic multifunctional tester. 1.3.9 antibacterial property of CTSCTS-SiOX and CTS-C composite films According to the GB/T 4789.22003, the composition of the nutrient agar medium was as follows: 0.3 beefextract, 1peptone, 0.5sodium chloride and 1.5 agar, and the pH value was adjusted to 7.2 with 15NaOH. And then, the medium was sterilized in an autoclave at 120 C for 20 min. To evaluate the antibacterial properties of CTS and CTS-SiOX and CTS-C, the solution of chitosan, chitosan/SiOX and chitosan/SiOX / glycerin monostearate was poured onto the nutrient agar medium and dried in the incubator and then aliquots of fresh culture were added to the nutrient agar plates containing chitosan and chitosan/SiOX, respectively. After being incubated at 37 for 18-24h, the colony forming units were counted and compared with that of control.

Table 1. Membrane Thickness (mm)

Measuring of physical and antibacterial capability Orthogon Colony total Tensile-str Elongatio al-avulsio ength n-at-brea E.coli n strength (MPa) k (%) S.aureus kN/m 6 9 0 1 0 0

CTS 0.025 CTS-SiOX 0.025 CTS-C 0.025

21.7

7.8

63.3

24.2

8.7

80.9

37.3

9.0

115.3

2. RESULTS AND DISCUSSION

2.1 Physical and antibacterial properties Physical and antibacterial properties of CTS, CTS-SiOX and CTS-C were measured and the results were shown in table 1. According to table 1, it can be found that with the orderly affiliation of nano-SiOX and glycerin monostearate, CTS-SiOX and CTS-C composite film are higher than chitosan membrane in Tensile strength, Elongation-at-break and Orthogonal avulsion strength,even in antibacterial capability. 2.2 Determination of hardness The hardness of Jinqiu pear was one of the important qualities in the evaluation criteria. However, hardness and brittleness of Jinqiu pear reduced greatly due to that organic materials such as the pectin were decomposed into small molecule nutrients gradually in the storage process. From the figure 1, after 30 days storage, we could see that at room temperature the hardness of Jinqiu pears coating with three preservation solutions was slightly higher than the control one, and significant difference(P<0.01) was observed with the control. Futhermore, the effect of CTS-C was the best. It was noticeable from middle to late time of storage.
12.0 11.5 11.0 10.5 Haedness/105Pa 10.0 9.5 9.0 8.5 8.0 7.5 7.0 6.5 6.0 1 3 5 7 9 11 13 15 17 19 21 23 25 27 29 31
Storage times(days)
Blank Sample CTS CTSSiOx CTS-C

Fig. 1. Hardness changing of Jinqiu pear

89.0 88.5 88.0 87.5 87.0 Water content/% 86.5 86.0 85.5 85.0 84.5 84.0 83.5 83.0 82.5 82.0 1 3 5 7

Blank Sample CTS CTSSiOx CTS-C

0.110 0.105 0.100 0.095 0.090 0.085 0.080 0.075 0.070 1 3 5 7 9 11 13 15 17 19 21 23 25 27 29 31

Storage times(days)
Blank Sample CTS CTSSiOx CTS-C

9 11 13 15 17 19 21 23 25 27 29 31 Storage times(days)

Total acid/%

Fig.4 Fig. 2. water content changing of Jinqiu pear

Total acids changing of Jinqiu pear

2.3 Determination of water content The peel of Jinqiu pear was thin and so it had a poor water holding capacity. The water lost easily in the storage. The appearance and eating quality was affected seriously. From the figure 2, we could see that the trend of water content between the control and treatment group increased at first, then decreased, rise again and finally became stably. And a significant low-point was shown at the fourth determination (12 days). After 30 days storage, we could see that at room temperature the water content of pears coating with three preservation solutions was slightly higher than the control one, and significant difference(P<0.05) was observed with the control. This might be due to that the water lost quickly when the pear was put for the storage period of 12 days to reach to the respiratory peak. And it is also shown in the figure 2 that the trend of the sample treated by CTS-C was stable, and the water content was higher than other groups obviously at the fourth determination.
11.0 10.5 10.0 9.5
Total sugar/% Blank sample CTS CTSSiOx CTS-C

2.4 Determination of total sugar From the figure 3, all the trends of total sugar were the same basically during the 20 days of storage. But in the late storage, the total sugar content of control increased markedly, and after 30 days storage, the total sugar content of the other samples treated by preservation solution remained stably at the same time, and significance difference(P<0.05) was observed with the control. This was caused by the loss of the water content of blank sample. It is indicated that the preservation coating solution played a better water holding effect on Jinqiu pear. 2.5 Determination of total acids The figure 4 showed that the total acid content of four samples had the similar changes, and after 30 days storage, the total sugar content of the other samples treated by preservation solution remained stably at the same time, and significance difference(P<0.05) was observed with the control. Furthermore, the CTS-C group was more stable. 2.6 Determination of vitamin C content
18 16 14
Vitamin C content/ug*g-1
Blank Sample CTS CTSSiOx CTS-C

12 10 8 6 4 2 0

9.0 8.5 8.0 7.5 7.0 1 3 5 7 9 11 13 15 17 19 21 23 25 27 29 31

Storage times(days)

11 13 15 17 19 21 23 25 27 29 31
Storage times(days)

Fig. 3.

Total sugar changing of Jinqiu pear

Fig.5

Vitamin C content changing of Jinqiu pear

The figure 5 showed that the total vitamin C content of four samples rose firstly, and then declined. After 30 days storage, the vitamin C content of the other samples treated by preservation solution remained highly at the same time, and significance difference(P<0.05) was observed with the control. The peak of the blank sample appeared in the 15 days at storage, which might be the respiratory peak when the total vitamin C content achieved maximum [3].But the respiratory peak of others treated with preservation solution

delayed 3-6 days. It was indicated that the preservation solution played a role in delaying respiratory peak.

[1] [2]

3. CONCLUSION
3.1The addition of Nano-SiOX, significantly enhanced the tensile strength, elongation-at-break and orthogonal Tear strength of the chitosan composite membrane, including 72 increased tensile strength, 14 improved elongation-at-break and 82 advanced orthogonal Tear strength. And the nano-SiOX that had antibacterial activity increased the antibacterial effect of the composite membrane further. 3.2 The using of glycerin monostearate made the nano-SiOX dispersed uniformly in the chitosan composite solution, and also played a certain role to improve the antibacterial properties of the membrane, increase the water-holding capability and transparence, decrease the aerobic respiration, delay the appearance of respiratory peak, maintain the fruit flavor and play a good role in preservation. The chitosan composite membrane could extended the shelf life of Jinqiu pear from 20 days to 40 days, and had no decay phenomenon. 3.3 Based on the treating with coating, if we adopted other methods, such as cold storage, plastic packaging. The effect of Jinqiu pear preservation would be better. ACKNOWLEDGE The financial support provided by the National Natural Science Foundation of China(31060229), Guiyang agricultural Science and Technology Foundation (20092-006) and Graduate student innovation foundation of Guizhou university (2010012) .

[3]

[4]

[5]

[6]

[7]

[8]

[9]

[10] [11] [12]

[13]

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