Effect of chitosan coating on quality and nutritional value of fresh-cut 'Rocha' pear

Claudia Sánchez, F.C. Lidon, Mariana Vivas, Paula Ramos, Mário Santos, Maria Graça Barreiro

Research output: Contribution to journalArticlepeer-review

15 Citations (Scopus)


One of the greatest barriers to the commercial marketing of fresh-cut fruit is limited shelf-life due to tissue softening and surface browning. Moreover, the development of microorganisms on the fruit surface can compromise the safety of the fresh-cut product. Edible coatings have been proposed as postharvest treatments to maintain quality and prolong shelf-life. The present work aims to evaluate the effect of chitosan coatings in physical, chemical, nutritional and microbiological characteristics of minimally processed 'Rocha' pear. Fruits were peeled, cut into slices and immersed in different quitosan solutions (0.7, 1, 1.5 e 2 g L-1). Treated samples were stored at 4°C during 10 days. Physical and physicochemical analysis were performed, including moisture content, firmness, color, titratable acidity and total soluble solids. Nutritional analysis and microbiological evaluations of psychrophilic bacteria, molds and yeasts were also carried out. Chitosan coatings reduced water loss, maintained firmness, and reduced surface browning during storage. No negative effects were observed in the nutritional quality of treated pears. Chitosan coatings could be used to preserve quality and to extend shelflife of fresh-cut 'Rocha' pear.

Original languageEnglish
Pages (from-to)206-214
Number of pages9
JournalEmirates Journal of Food and Agriculture
Issue number2
Publication statusPublished - 2015


  • 'Rocha' pear
  • Biofilms
  • Edible coatings
  • Minimally processed fruits
  • Shelf life


Dive into the research topics of 'Effect of chitosan coating on quality and nutritional value of fresh-cut 'Rocha' pear'. Together they form a unique fingerprint.

Cite this